Rose with French Vanilla Tea-a-Misu
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- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea Australia Volume 1
Used Teas
Ingredients
Tiramisu- 6 egg yolks
- 60g sugar
- 50ml Rose with French Vanilla Tea
- 200g mascarpone
- 100ml cream
- 2 sheets gelatine
- 850g almond meal
- 600g sugar
- 70g flour
- 1kg egg
- 150g butter
- 250g whites
- 300g sugar
Methods and Directions
Tiramisu- Whisk the egg yolks and sugar to make sabayon.
- Heat the Rose with French Vanilla Tea to a simmer.
- Stir in the dissolved gelatine.
- Add the hot liquid to the mascarpone.
- Whisk until smooth.
- Fold in the sabayon and then the cream
- Make a sugar and eggs sabayon.
- Fold meal and flour and whisk meringue.
- Fold it together and add butter.
- Bake 180?C for 5 minutes.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 08/05/2024
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