The most beautiful thing for those who love cooking is inventing, especially when the dish turns out to be a success! This is what happened with this tiramisu, a product of my imagination: I present to you “My Tiramisu” with caramelized walnuts (or crunchy).
There are many versions of tiramisu, this one may seem unusual but I assure you it’s delicious. The taste of the praline walnuts blends perfectly with the mascarpone cream and a coffee aftertaste. A perfect spoon dessert for every occasion.
Did you know that March 21st is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
Ingredients
- 9 oz Mascarpone
- 3 Egg Yolks
- 3 tbsp Sugar
- 0.63 cup Fresh liquid cream
- 2.65 oz Walnut kernels
- 3 tbsp Sugar
- to taste Coffee
- to taste Pavesini
Preparation
To make the tiramisu with caramelized walnuts, beat the egg yolks with the sugar and gradually incorporate the mascarpone, continuing to beat. When the mixture is smooth and creamy, add the whipped cream, folding it in gently.
Take a small pot, pour in three tablespoons of sugar and put it on the stove; when the sugar is melted and has an amber color, add the walnuts.
Stir and pour everything onto a marble surface (otherwise grease the surface you have available with some oil) and let it cool. Once the walnut brittle has cooled, break it into pieces.
Soften the Pavesini in the coffee and distribute them in a mold, alternating with a layer of cream and a bit of praline walnuts. Put in the fridge and let it rest for a few hours.
Once the eggs are pasteurized, you can proceed with the making of the cream, of course omitting the sugar amounts used for the pasteurization.
In a small pot, pour 1 tbsp of water and 2 tablespoons of sugar, mix well, put it on the heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Place the yolks in a bowl and add the syrup slowly, continuing to whip until completely cooled.
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