No. 23
Mascarpone cream and Prosecco-soaked savoiardi under an even layer of caviar.
- Caviar
- 30 g
- Steps
- 10
- Energy
- 375 kcal
Ingredients
Tiramisu cream
Prosecco syrup
To assemble
Tick each ingredient as you gather it.
Method
Tiramisu cream
Whisk the egg yolks and sugar in a deep bowl with an electric mixer until the sugar has dissolved and the mixture is pale, light and fluffy.
Add the chilled heavy cream, the mascarpone and a pinch of salt.
Whip again, starting slowly and increasing to medium speed, until smooth. Do not overwhip, or the mascarpone may split and turn grainy.
Prosecco syrup
Pour the Prosecco into a saucepan over medium heat and let the alcohol cook off, then add the sugar and stir gently until it dissolves.
Bring to the boil and simmer, stirring occasionally, until syrupy. Allow to cool before assembling.
To serve Caviar 30 g
- Spread a little tiramisu cream evenly over the base of the serving dish or mould.
- Dip each savoiardi into the Prosecco syrup for about 2 seconds; don’t oversoak, so the biscuits keep their structure.
- Arrange the soaked savoiardi closely over the cream in an even layer.
- Spread the remaining cream evenly over the biscuits with a palette knife or spatula.
- Cover the entire surface with an even layer of black caviar. Serve chilled.
Nutrition Per 100 g
- Energy
- 375 kcal
- Protein
- 7.4 g
- Fat
- 18.6 g
- Carbohydrates
- 25.6 g
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