Recipe

Tiramisu With Kumkuats Recipe

Add Step-by-Step Photos	Alagrecque / All my dishes 2 years, 8 months ago A tiramisu dessert served in glasses with white creme patiserie and marinated kumkuats Prep:720m Cook:720m Servings:4	Alagrecque
	chocolate kumkuat delicious

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Ingredients

for the kum kuats marinade

2 tbs. triple-sec liquor

200 gr. fresh kum-kuats

2 tbs sugar

for the tiramisu

3 egg yolks

3 egg whites

250 gr. mascarpone cheese or other cream cheese

2 tbs cognac

4 tbs confectioner’s sugar

16 savoiardi biscuits

1 cup black rum

3 tbs kum-kuat liquor or cointreau or grand marnier

100 gr. crushed walnuts

400 gr. milk cream whipped

for the chocolate glaze

200 gr. bitter chocolate

2 tsp confectioner’s sugar

2 tsp milk

1 tsp butter

Directions

Wash and cut the kum kuats in thin slices, discard any seeds you may find. We put the sugar in a bowl with the kum kuats and the triple sec and let them marinate for at least 12 hours.

In a double boiler or in a microwave oven we melt the chocolate glaze ingredients and let it cool.

In a a double boiler we beat the egg yolks with a tbs of conf. sugar and a tbs of cognac. Be careful that the mixture should not boil.

When it looks white and creamy, we take it away from the heat and let it aside.

In another bowl we beat the egg whites to form a creamy marengue.

In another bowl we combine the cream cheese, the rest of the cognac, 3 tbs kum-kuat liquor (or other) and the remaining conf. sugar.

When all ingredients have combined, we fold in the other two egg mixtures.

Dip the savoiardi in the rum, so that they do not dissolve, and break 2 of them with your fingers in a glass.

Cover them with a spoon of kum kuat slices, a spoon of cheese mixture and a spoon of whipped cream.

Repeat once more and finish with a spoon of chocolate glaze.

Top up with the nuts.

Refrigerate for at least 12 hours before serving.

This dessert can be prepared a day ahead and it will be even better.