Créé avec l’IA
Mexican Horchata Coffee Tiramisu
45 min 579 kcal par portion Moyen
Ingrédients
4 Portions
- horchata200 ml
- strong coffee200 ml
- ladyfinger biscuits200 g
- mascarpone cheese250 g
- heavy cream100 ml
- sugar60 g
- large eggs2 pieces
- cinnamon1 tsp
Instructions
- 1
Brew 200 ml of strong coffee and let it cool to room temperature.
- 2
In a shallow dish, combine the cooled coffee with 200 ml of horchata. Stir well and set aside.
- 3
Separate the egg yolks and whites. In a mixing bowl, whisk the 2 egg yolks with 60 g of sugar until pale and creamy.
- 4
Add 250 g of mascarpone cheese to the yolk mixture and mix until smooth.
- 5
In a separate bowl, whip 100 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.
- 6
In another clean bowl, beat the 2 egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone and cream mixture to keep it light and airy.
- 7
Quickly dip each ladyfinger biscuit (200 g) into the horchata-coffee mixture, making sure not to soak them too long.
- 8
Arrange a layer of soaked ladyfingers in the bottom of your serving dish.
- 9
