Tiramisù Crème Brûlée

🇫🇷 France · Dessert · 70 min · 150 °C · 588 kcal

Tiramisù Crème Brûlée

AI-reconstructed recipe, reviewed by its author; inferred details are estimates.\nThe photo does not contain a written recipe – only a snippet of text 'When TIRAMISÙ meets CRÈME ...' is visible, along with a moka pot and ladyfingers in the background.\nThe recipe was fully reconstructed as a classic combination of tiramisu and crème brûlée based on visual cues.\nAll ingredient proportions and preparation steps are an estimated culinary suggestion and do not come directly from the deciphered text.\nMacronutrient nutritional values were calculated as an estimate for the entire prepared dessert (approximately 4 portions).

👨‍🍳 Damian · Chef

Portion & Calorie Calculator

Ingredients

• egg yolks — 4 pcs

• cream — 250 ml

  Replace with…

  coconut milk

  Check labels and cross-contamination. Unknown ingredients are unverified; substitutions may change texture.

• mascarpone — 150 g

• sugar — 90 g

• espresso — 80 ml

• ladyfingers — 60 g

• coffee liqueur — 15 ml

• vanilla extract — 5 ml

Steps

1. Brew the espresso, let it cool, and mix it with the liqueur.
2. Place broken ladyfingers at the bottom of 4 heatproof ramekins and soak them with the prepared coffee.
3. In a saucepan, gently heat the heavy cream with the mascarpone cheese and vanilla extract, stirring until completely combined (do not bring to a boil).
4. In a separate bowl, whisk the egg yolks with 60 g of sugar until smooth and pale.
5. Pour the warm cream mixture into the yolks in a thin, steady stream while whisking continuously.
6. Pour the prepared custard into the ramekins over the soaked ladyfingers.
7. Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
8. Bake in an oven preheated to 150°C for about 35-40 minutes, until the custard is set around the edges and slightly jiggly in the center.
9. Remove from the water bath, cool to room temperature, and then chill in the refrigerator for at least 4 hours.
10. Before serving, sprinkle the top with the remaining sugar (about 1 teaspoon per ramekin) and caramelize with a kitchen torch into a crunchy, golden crust.

Comments