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Tiramisu à la crème pâtissière

Recipe by Oum Arwa

Tiramisu revisité sans œufs crus grâce à une crème pâtissière onctueuse mélangée à une chantilly mascarpone. Une texture légère, un goût authentique et une préparation simple pour un dessert italien qui impressionne.

MediumItalianServes 8

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Source Video
52m
Prep
0m
Cook
10m
Cleanup
1h 2m
Total

Cost Breakdown

$8.25
Total cost
$1.03
Per serving

Critical Success Points

  • Cuisson de la crème pâtissière jusqu'à épaississement sans grumeaux
  • Ne pas trop battre la chantilly mascarpone pour éviter qu'elle ne tourne en beurre
  • Trempage rapide des boudoirs pour éviter qu'ils ne deviennent pâteux
  • Réfrigération d'au moins 4 heures avant de servir

Safety Warnings

  • La crème pâtissière est très chaude – manipuler avec précaution pour éviter les brûlures.
  • Utiliser un jaune d'œuf pasteurisé si vous êtes sensible aux œufs crus.

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