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Cyril Lignac-style passion-mango tiramisu

 

A delicate tiramisu recipe inspired by Chef Cyril Lignac, subtly enhanced by our passion fruit and mango nectars. 

Tiramisu façon Cyril Lignac réalisé avec les jus et nectars Alain Milliat à la Mangue et au Fruit de la Passion
 
 
 
 
Equipment 
1 salad bowl, 1 electric mixer, 1 spatula (or spatula), 1 zester (or 1 grate), 1 pretty transparent dish (or 4 verrines or jars for individual versions).
 
Ingredients :
For 4 people
12 spoon cookies
3 organic eggs
35g honey 
50g caster sugar
360 g of mascarpone
1 peeled green kiwi
1 lime for the zest to decorate
 
Recette gourmande du Tiramisu façon Cyril Lignac réalisé avec les jus et nectars Alain Milliat à la Mangue et au Fruit de la Passion
 
 Separate the yolks from the whites of the eggs. 
Mix the egg yolks with the sugar in a bowl. Beat with an electric mixer for 6 to 8 minutes, until the mixture whitens and takes on a nice volume. Add mascarpone and honey, mix until smooth.
 
Whisk the egg whites. When they are very firm, incorporate them little by little (in three times) to the previous mixture using a spatula, to keep the lightness.
 
Recette gourmande du Tiramisu façon Cyril Lignac réalisé avec les jus et nectars Alain Milliat à la Mangue et au Fruit de la Passion
 
 
To assemble the tiramisu: Soak the biscuits with a spoon in the passion fruit nectar and of mango mixed (slightly warmed if your biscuits are dry). Place them in the bottom of the dish.
 
Put a generous layer of the cream on top of the soaked biscuits. 
Cut the kiwi into brunoise and place on the cream.
 
Recette gourmande du Tiramisu façon Cyril Lignac réalisé avec les jus et nectars Alain Milliat à la Mangue et au Fruit de la Passion
 
Repeat the operation with a new layer of soaked biscuits and another layer of cream.
 
Place in a cool place before tasting. When serving, grate lime zest to decorate.

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