Desserts are lifelong passion for Michel Roux and this book is certainly a must for anyone with a sweet tooth.
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Tiramisu verrine with marron glacés
Whisk the egg yolks and sugar together in a bowl until smooth, pale and thickenes to a ribbon consistency. Whisk in the mascarpone.
In a separate bowl, whip the cream with the icing sugar to firm peaks. Fold into the mascarpone mixture, using a rubber spatula, taking care to avoid overworking. AS soon as the mixture is evenly combined, cover and set aside in the fridge.
Pour the cold espresso coffee and Sambuca into a shallow dish (wide enough to take the sponge fingers).
To assemble the tiramisus, spoon one-third of the creamy mascarpone mixture into 6 serving glasses, dividing it equally. Pick out the least perfect marron glacé halves and crumble them into the glasses.
Now, dip the sponge fingers into the coffee mixture, 2 or 3 at a time, for a few seconds, turning them to allow both sides to absorb the liquid, then lift out and arrange on top of the desserts. Press the biscuits very lightly with your fingertips. Divide the remaining creamy mixture between the glasses, tapping them lightly on the work surface to level. Refrigerate for at least 3 hours before serving.
To serve, dust the surface of each tiramisu generously with cocoa powder and gently place a marron glacé half on top of each.
3 egg yolks
90g caster sugar
200ml whipping cream
60g icing sugar
3 very strong espresso measure coffees, cooled
1 tablespoon Sambuca (or other anise liqueur)
6 sponge fingers
6 marrons glacés, cut in half horizontally
40g good-quality cocoa powder