In this delightful reinterpretation of classic tiramisu, we embrace the essence of Brittany with the beloved Breton biscuits and the exquisite Salidou cream. This version is quite rich, making it a perfect dessert to enjoy after a light meal. It combines the smoothness of mascarpone with the crunch of crumbled biscuits, while the Salidou cream adds an irresistible caramel twist.<\/p>\n
For 6 servings:<\/p>\n
– Eggs: 3 units
\n– Mascarpone cheese: 250 grams
\n– Granulated sugar: 60 grams
\n– Salt: a pinch
\n– Breton biscuits (Palets Bretons): to taste
\n– Salidou cream (caramel cream): to taste<\/p>\n
1. Start by separating the egg yolks from the whites. Whip the yolks with the granulated sugar until the mixture becomes light in color. Then, mix in the mascarpone vigorously until the mixture is smooth and uniform. Incorporate a generous spoonful of Salidou cream into the mix.<\/p>\n
Next, beat the egg whites to stiff peaks with a pinch of salt, and gently fold them into the mascarpone mixture.<\/p>\n
2. Begin assembling the dessert: place a handful of roughly crumbled Breton biscuits at the bottom of each serving glass, followed by a teaspoon of Salidou cream. Cover this with the mascarpone cream mixture. Repeat the layering\u2014more crumbled biscuits, another dollop of Salidou, and a final layer of mascarpone cream.<\/p>\n
Chill the dessert in the refrigerator for several hours (at least 4 hours) before serving to allow the flavors to meld beautifully. Enjoy this luscious, creamy treat as a sublime finish to your meal!<\/p>\n\n\n