I definitely love Tiramisu like it is. But I had some crumbs from carob rusks that I wanted to use. So I waited for 2 more bags to carob rusks to finish and I used the crumbs to make the base of the tiramisu instead of ladyfingers (savoiardi). I think the sweet tone that the carob has, matches perfectly with the mascarpone.
At the end of the Post, you can find also the original recipe of the tiramisu in order to see how to prepare the cream.
ingredients
- Carob rusks (you can use the remains in the bags or crush some rusks)
- 2 eggs divided in yolks and egg whites
- 45gr sugar
- 4gr vanilla sugar (optional)
- 200gr mascarpone cheese
- 3 cafe espresso
- 4 tablespoons milk or water
Follow the original recipe below in order to prepare the cream and instead of lady fingers, use the carob rusks!
Here the original tiramisu recipe:
Tiramisu
This cake means “pull me up” and it literally does it not only for the coffee absorbed from the ladyfingers but also from its delicious taste! Ingredients 2 eggs divided in yolks and egg whites 45gr sugar (you will use it in 2 separate moments: 20gr and 25gr) 4gr vanilla sugar 200gr mascarpone 3 cafe…
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Yannis and Stella @Apollon, Naxos 