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Tiramisou aux pommes avec topping maison
Un tiramisou revisité aux pommes caramélisées, garni d'une crème mascarpone légère à la cannelle et de biscuits fins (langues de chat). Le tout se monte en couches gourmandes et se laisse reposer au frais 3‑4 heures pour que les saveurs s’harmonisent.
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Cost Breakdown
Critical Success Points
- • Caraméliser les pommes sans les brûler
- • Incorporer la maïzena sans faire bouillir la sauce
- • Monter les blancs en neige correctement
- • Incorporer les blancs en neige sans les casser
- • Imbiber les biscuits juste assez pour qu’ils restent souples mais pas détrempés
Safety Warnings
- • Faire attention aux éclaboussures de beurre fondu chaud
- • Manipuler les œufs crus ; consommer le tiramisou après réfrigération complète
- • Ne pas laisser la sauce sur le feu trop longtemps pour éviter qu’elle ne brûle
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