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Tiramisu of strawberries and bastogne biscuits

Recipe for

6

person

persons

25
minutes
500 g mascarpone
4 eggs
100 g sugar
1 tsp vanilla extract
500 g strawberries
10 bastogne biscuits

Roadmap

  • Separate the egg yolks from the egg whites.
  • Mix the egg yolks with the sugar to a slightly 'whiter' mixture.
  • Stir the mascarpone and vanilla extract into the mixture.
  • Beat the egg whites until stiff and fold them into the mixture.
  • Chop the bastogne biscuits into pieces. They pieces can be rather large.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • Take the dessert glasses and construct layers: speculoos, mascarpone mixture, strawberries.
  • Leave to set in the fridge for about 4 hours.

Ingredients

for

6

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

500 g mascarpone

Coöperatie Hoogstraten - Vector logo Hoogstraten

4 eggs

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tsp vanilla extract

Coöperatie Hoogstraten - Vector logo Hoogstraten

500 g strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

10 bastogne biscuits

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Imagine yourself being in Italy with this tiramisu à la Chloé

Preparation

25

minus

  • Separate the egg yolks from the egg whites.
  • Mix the egg yolks with the sugar to a slightly 'whiter' mixture.
  • Stir the mascarpone and vanilla extract into the mixture.
  • Beat the egg whites until stiff and fold them into the mixture.
  • Chop the bastogne biscuits into pieces. They pieces can be rather large.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • Take the dessert glasses and construct layers: speculoos, mascarpone mixture, strawberries.
  • Leave to set in the fridge for about 4 hours.

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  • Separate the egg yolks from the egg whites.
  • Mix the egg yolks with the sugar to a slightly 'whiter' mixture.
  • Stir the mascarpone and vanilla extract into the mixture.
  • Beat the egg whites until stiff and fold them into the mixture.
  • Chop the bastogne biscuits into pieces. They pieces can be rather large.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • Take the dessert glasses and construct layers: speculoos, mascarpone mixture, strawberries.
  • Leave to set in the fridge for about 4 hours.

Recipe for

6

person

persons

25
minutes
500 g mascarpone
4 eggs
100 g sugar
1 tsp vanilla extract
500 g strawberries
10 bastogne biscuits

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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strawberries

recipes

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