Tiramisu Rosé Champagne and pink biscuits from Reims
Tiramisu Rosé Champagne and pink biscuits from Reims.
For the Tiramisu cream:
Separate the whites from the yolks of 3 eggs. Whisk the yolks vigorously, incorporating 80g of powdered sugar. Add the Mascarpone, mix and flavor with 5 cl of Champagne.
Whip the whipped cream and add to the previous mixture.
For mounting :
Soak the pink biscuits with Champagne, place in the serving dish.
Fill a piping bag fitted with a smooth tip with the tiramisu cream and dress the Champagne pink biscuits with even peaks of cream.
