Beschreibung
A heavenly dessert that combines creamy mascarpone with the intense aroma of roasted hazelnuts and crunchy Giotto balls.
Zutaten
Menge
- 500 g Mascarpone
- 400 g Schlagobers
- 250 g Haselnusscreme
- 2 Packungen Sahnesteif
- 400 g Biskotten (Löffelbiskuit)
- 300 ml Vollmilch
- 150 g gehackte Haselnüsse
- 1 Packung Giotto
- 3 EL Haselnusscreme
- 3 EL Karamellsauce
Zubereitung
- Prepare the cream: In a large bowl, combine mascarpone, Schlagobers, Sahnesteif, and Haselnusscreme, and beat with a hand mixer for 3-4 minutes until creamy.
- Set up your mold on a cake plate or use a springform pan for stability.
- Dip the Biskotten quickly into the milk, ensuring not to soak them too long.
- Layer the dipped Biskotten evenly at the base of your mold.
- Spread half of the Haselnusscreme evenly over the Biskuits.
- Sprinkle half of the chopped hazelnuts over the Haselnusscreme.
- Create a second layer of dipped Biskotten on top of the cream.
- Top with the remaining cream.
- Decorate by filling the Karamellsauce and remaining Haselnusscreme into piping bags and create patterns on top.
- Chill the Tiramisu for at least 240 minutes, preferably overnight, in the refrigerator.
Tipps
This Tiramisu can be made a day in advance to allow the flavors to intensify.
Nährwerte
- Portionsgröße: 1 serving
- Kalorien: 350
- Zucker: 20g
- Natrium: 150mg
- Fett: 25g
- Gesättigte Fettsäuren: 12g
- Ungesättigte Fettsäuren: 10g
- Transfettsäuren: 0g
- Kohlenhydrate: 30g
- Ballaststoffe: 2g
- Eiweiß: 5g
- Cholesterin: 80mg