Fribourg-Style Tiramisu with Poire à Botzi AOP | Terroir Fribourg
Preparation Cut the Cuchaule AOP in half, then slice into thin slices about 5 mm thick. Set aside. To soak the base: Mix all the ingredients and set aside. For
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Ingredients
- 10 Poire à Botzi AOP
- 1 medium Cuchaule AOP (remove the brown crust)
- 2 tbsp Bénichon mustard
- 2 tbsp cooked wine (vin cuit)
- 2 espresso shots
- 5 cl Poire à Botzi AOP brandy
- ½ l double cream
- ½ l 35% heavy cream
- 5 eggs
- 1 pinch vanilla sugar
- 1 dl Poire à Botzi AOP brandy
- 8 sheets gelatin
- 150 g vin cuit
- a pinch of salt
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