Le Roy René recipe ideas
Tiramisu with white nougat
(For 8 people)
Separate the egg whites from the yolks. Beat the sugar and yolks until the preparation whitens. Add the mascarpone and the white nougat cream. Mix so as to obtain a homogeneous preparation. Whisk the egg whites until stiff. Gradually and gently stir the whites into the white mascarpone/nougat mixture using a spatula. Add the crushed pistachios and keep some for decoration. Place this mixture in a cool place.
Dip the cookies in the coffee and line the bottom of your dish. Add a layer of cream, a drizzle of honey, then cover again with a layer of biscuit dipped in coffee on top, and so on until the end of the dish. Finish with a layer of cream that you do not cover. Place in a cool place for at least 4 hours.
Prepare the cream for decoration:
Whip the cream using an electric mixer. When the cream starts to thicken, add the mascarpone and nougat cream. Continue beating until the cream is firm. You can add icing sugar if the mixture is not sweet enough.
Take the tiramisu out of the fridge and decorate it with cream using a piping bag. Sprinkle with crushed pistachios and drizzle with honey.