As he does every morning, Philippe replaces coffee with a good hot chocolate, and he does the same at dessert time... no coffee in his tiramisu, but Nesquik instead.
The little extra: use lime zest to add a touch of freshness. Serve with seasonal strawberries and a glass of Marsanne Prafalcon!
The Tiramisu Recipe
- Whisk 2 egg yolks and 50 g of sugar until the mixture turns pale.
- Incorporate a little lime zest and 250 g of mascarpone.
- Beat 2 egg whites with a pinch of salt until stiff peaks form, then add 1 tbsp of sugar while continuing to whisk.
- Gently fold this mixture into the mascarpone.
- In a glass, mix 1 dl of water with 8 tbsp of Nesquik.
- Arrange ladyfingers or sponge fingers side by side in a dish.
- Pour the chocolate water over them using a spoon.
- The biscuits must not be soggy!
- Gently pour the mascarpone mixture over the top.
- Cover with plastic wrap and refrigerate for at least half a day, but no more than one day as raw eggs are used!
- Generously dust with Nesquik before serving.
