Iced Tiramisu Tartlet

Dessert : Iced Tiramisu Tartlet

The Italian dessert classic, times as a parfait with sweet raspberries.

1. the day before: beat the yolks with sugar and vanilla sugar in a baking bowl over a hot water bath until creamy. Fold in 1 pinch of cinnamon. Whip cream until stiff, fold into cooled mixture with curd. Defrost the berries.

Cut out 8 circles from the sponge cake using cups or possibly portion molds. Mix espresso with amaretto, dip 4 circles, place in the moulds. Place some crushed berries sweetened with powdered sugar on top, cover with curd cream. Repeat the process, finishing with curd cream. Freeze for at least 3 hours or possibly overnight.

3. on feast day: put tartlets in refrigerator 30 min. before serving. Stir double cream with milk, a little powdered sugar. Remove 2 tablespoons, stir through with espresso powder. Turn out the tartlets onto plates. Pour sauces on top. Garnish with powdered sugar, cocoa, chocolate rolls, raspberries, sugar threads.

Medium effort: ** Preparation time: 50 min. – Cooling time: min. 3 hours

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