Christmas Bauble Tiramisu: Coffee, Vanilla and Cocoa
Coffee / vanilla / cocoa
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The Balls
Melt the white chocolate. Line the six mould cavities in two thin layers, with 15 minutes of cold between them. Spread the surplus into small pallets to serve next to it.
The cream
Whisk mascarpone, cream, sugar and vanilla until firm. Put a spoonful in each case.
The Layers
Cut the biscuits into small pieces. Soak them for a second in cold coffee, without soaking them. Alternate cream and cookies in the shells. Finish with a layer of cookies flush with the mold.
Rest
Refrigerate for 4 hours. Unmold gently and return to the plates. The flat face rests entirely on the plate.
The finish
Sprinkle a strip of cocoa on each dome. Serve with a spoon: the shell cracks then reveals the tiramisu, without raw egg.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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