Brioche Tiramisu
- 1 loaf (400g) Brioche Gourmet Chocolate Chip Tear and Share Brioche
- 200ml hot water
- 50ml espresso
- 30ml coffee liqueur
- 3 eggs, separated
- 250ml cream
- 300 g mascarpone
- ⅓ cup icing sugar
- 30ml espresso, extra
- For finishing :
- 1-2 tbsp cocoa powder
- Grated chocolate
DIRECTIONS
STEP 1
Combine hot water and coffee and stir in the coffee liqueur.
Beat the egg whites to soft peaks.
STEP 2
Beat the cream, mascarpone, egg yolks, icing sugar and extra espresso together until thickened. Gently fold in the egg whites.
STEP 3
Cut the brioche loaf into thick slices, then cut the slices into fingers. Brush the coffee mixture over the brioche fingers and arrange a layer in the base of a glass bowl.
STEP 4
Layer with half mascarpone mixture, then remaining brioche fingers. Top with mascarpone mixture, dust with cocoa powder shaken through a fine sieve, and sprinkle with grated chocolate.
Cover and chill for 4 hours or overnight.
Enjoy your meal !
