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Le Chaudron recipe
Tiramisu glacé
Frozen tiramisu
⏱ 45 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)cold mascarpone
4fresh eggsseparated
200 g (7 oz)superfine sugar
400 ml (1⅔ cups)very cold heavy cream (35% fat)
300 ml (1¼ cups)strong espresso, cooled
30ladyfingers
50 g (2 oz)unsweetened cocoa powder
3 tbspamaretto
- 500 g (18 oz) cold mascarpone
- 4 fresh eggs separated
- 200 g (7 oz) superfine sugar
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 300 ml (1¼ cups) strong espresso, cooled
- 30 ladyfingers
- 50 g (2 oz) unsweetened cocoa powder
- 3 tbsp amaretto
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the loaf pan with plastic wrap, leaving an overhang so the frozen tiramisu is easy to unmold.
- Mix the cooled espresso with the amaretto in the shallow dish for dipping.
- Separate the eggs and whisk the yolks with 100 g (3½ oz) of sugar until pale, creamy and airy.
- Whisk the cold mascarpone gently into the yolks until perfectly smooth.
- Whip the cold cream to stiff peaks, then beat the egg whites with the remaining sugar into a meringue.
- Gently fold the whipped cream and meringue into the mascarpone cream with a spatula for an airy mousse.
- Alternate soaked ladyfingers and mousse in the pan in 3 layers, then freeze at least 6 hours before unmolding.
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