Tea-ramisù & Remedium n.0 Morning
Cocoa, cinnamon, rooibos and honeybush reinterpret the classic tiramisu recipe, bringing new aromas and flavours.
You can say goodbye to coffee, we replace it with something equally energising: our Remedium n.0 – Morning which we use both as a topping for ladyfingers and to flavour whipped cream.
Ingredients
- 4 eggs
- 4 tablespoons of sugar
- 600 g di mascarpone
- 250 g di cream
- chocolate or cocoa powder to taste
- 4 sachets of Remedium n.0 – Morning
- ladyfingers
Preparation
- Infuse two herbal tea bags directly into the cream 12 hours before starting the cake preparation. It is like a cold infusion, takes longer but is a great way to flavour milk products or vegetable drinks.
- Add two tablespoons of sugar to 600 ml of water and place two sachets of Morning infusion here too. It will be ready when it has reduced to a concentrated syrup, it will be our coffee substitute.
- Whisk 4 egg yolks with 1 tablespoon sugar in a bain-marie until the white and sugar have melted. Then leave it to cool.
- Whip the mascarpone to a fluffy consistency and in a separate bowl also whip the infused cream. Once the two mixtures are combined, use a rubber spatula to incorporate them.
- Carefully add the egg yolk and sugar mixture.
- Continue by whipping the egg whites to stiff peaks with 1 tablespoon of sugar to be incorporated into the cream.
- Now it is time to assemble the tea-ramisu: soak the ladyfingers, one at a time, in the syrup obtained with the Morning herbal tea and place them on a glass container until they have covered the base. Add a layer of mascarpone and cover with bitter cocoa powder or grated chocolate. Repeat until all the mascarpone has been used up.
- Leave for at least four hours in the refrigerator before serving.
