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Tiramisu à la crème pâtissière
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.
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Cost Breakdown
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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