Strawberry thick milk tiramisu with candied rose petals

Name: Strawberry thick milk tiramisu with candied rose petals
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 3 sheets Gelatine; 100 g Strawberries; 70 g Minis coconut rusk; 3 TABLESPOONS Coconut liqueur; 125 g Mascarpone; 125 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 25 g Sugar; 7-10 Tbsp a few drops of butter vanilla aroma; 7-10 Tbsp Icing sugar; 2 TABLESPOONS roasted coconut flakes + candied rose petals for decoration

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

3 sheets Gelatine
100 g Strawberries
70 g Minis coconut rusk
3 TABLESPOONS Coconut liqueur
125 g Mascarpone
125 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
25 g Sugar
7-10 Tbsp a few drops of butter vanilla aroma
7-10 Tbsp Icing sugar
2 TABLESPOONS roasted coconut flakes + candied rose petals for decoration

Directions

1
Soak gelatine in cold water. Wash and clean 100 g strawberries and cut into fine slices. Grind 4 ( 22 g ) rusks. Break the remaining rusks. Fill the bottoms of 2 heart-shaped moulds (175 ml each; 10 cm large) with crumbled rusks. Drizzle with liqueur, spread strawberries on top. Stir mascarpone, soured milk, sugar and vanilla flavouring until smooth.
2
Squeeze the gelatine, dissolve lukewarm and stir into the cream. Spread half of the cream. Sprinkle with ground rusk, keeping 1 teaspoon for sprinkling. Spread the rest of the cream, place in the fridge for 1 hour. Then carefully remove from the moulds. Sprinkle with remaining rusk, roasted coconut flakes and icing sugar. Decorate with candied rose petals
3
Waiting time approx. 1 hour