Spicy & Pineapple tiramisu (FUSION)


  • 0,66 lb mascarpone
  • 3 eggs
  • 3 spoons of sugar
  • 1 small packet of saffron
  • 4 cloves
  • 1 box of pineapple
  • 4 round sponge cakes (same diameter as pineapple)
  • 20 sponge fingers  
  • 4 branches of currant

Beat egg yolks with sugar until white, then add mascarpone cheese and powdered saffron. Beat the egg whites until they are like snow, then gradually mix them with the cream you have obtained, being careful not to clump them together. Arrange the tiramisu by layering the ingredients in the same order. In a cream bag, squeeze a layer of mascarpone cream onto a piece of sponge cake moistened with pineapple juice. Put a layer of mascarpone cream on top of that. Put a slice of canned pineapple, cut into pieces and straightened, with a layer of cream on top of that. Garnish the sponge fingers with currant sprigs and cloves. Store it in the refrigerator until serving.

ENJOY YOUR MEAL



 

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