Currant chocolate tiramisu with icing sugar

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 1 pinch of salt until stiff, adding 20 g of sugar little by little. Cut 1/2 vanilla pod lengthwise and scrape out the pulp. Beat egg yolks, icing sugar and vanilla pulp until fluffy. Mix flour and cocoa powder and pass through a sieve. Carefully fold the beaten egg white and the flour mixture into the egg yolk mixture alternately

2. 2

   Pour the sponge mixture into a piping bag with a large perforated spout and squirt about six centimetres long lady fingers onto a baking tray lined with baking paper. Dust the sponge cakes generously with icing sugar and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 12-14 minutes. Then take them out and let them cool down

3. 3

   Wash the currants and remove from the stalks. Cut the remaining vanilla pod lengthwise and scrape out the pulp. Bring the pulp, 100 g sugar and red wine to the boil in a pot and simmer for about 5 minutes. Stir starch with 2 tbsp. water until smooth and thicken the stock. Bring to the boil once, add currants and pour into a bowl to cool

4. 4

   Place the mascarpone, maple syrup and 1 pinch of salt in a mixing bowl and whisk until fluffy. Stir in yoghurt. Wash lemon hot, grate dry and finely grate peel. Cut the fruit in half and squeeze the juice. Stir both into the mascarpone

5. 5

   Layer the lady fingers, currant compote and mascarpone cream in dessert glasses. Sprinkle with cocoa powder and icing sugar and chill before serving. Moisten the currant panicles with water, roll in sugar and place on the glasses as a garnish

Nutrition Facts

KCAL
460 kcal

CARBS
60 g

FATS
19 g

PROTEINS
9 g