Recipe FOURME D'AMBERT TIRAMISU - Epicureans
www.remycointreaugastronomie.com
To prepare Cointreau coffee syrup: In a bowl, mix Cointreau®, water, instant coffee and sugar. Then make the mascarpone preparation: in a bowl, mix well egg yolks and sugar. In a bain-marie at low...
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Cooking tools:
- Cake ring
- Kitchen scale
- Saucepan
- Stove
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Spatula
- Spoon
- Measuring cup
- Refrigerator
Ingredients
- 20 cl liquid cream
- 75 g Fourme d’Ambert cheese
- 2 gelatin leaves
- 2 pears
- 20 g semi-salted butter
- 20 cl Belle de Brillet® pear liqueur
- 250 g mascarpone
- 2 egg yolks
- 3 egg whites
- 4 slices of gingerbread
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