Peach and Rinquinquin Tiramisu
Ingredients for 6 portions
Sponge finger biscuits :
3 egg white
65 g granulated sugar
2 egg yolk
35 g cornstarch
35 g potatostarch
Start by whisking the egg white and the sugar together
Mixing delicately with a spatula, add the egg yolk, then the sieved cornstarch and potatostarch
Using a pastry bag, shape your sponge finger biscuits on a cooking sheet so that they are about 2 cm thick
Put in the oven and cook for about 14 minutes at 170°C
It is possible to buy the sponge finger biscuits
Mascarpone cream
250g mascarpone cheese
4 eggs
100 ml Rinquinquin
50 g sugar
1 peach
Separate the yolk from the white
In a bowl whisk the 4 egg yolks, 50g sugar and the mascarpone
Add 50 ml Rinquinquin to flavor the cream and 1 peach cut into pieces.
In another bowl, whisk the whites into peaks while slowly adding 50 g sugar so as to obtain a meringue texture
Delicately blend the two mixes together with a spatula
Assembly :
Lay the bottom of a dish with the sponge finger biscuits
Soak the biscuits with 50 ml Rinquinquin
Cover with some mascarpone cream
Renew the layers one more time
Place the Tiramisu in the fridge and let it sit minimum 4 hours to a whole night.
Garnish :
Unsweetned cocoa powdered
Sieve some cocoa powder on top of the Tiramisu
Enjoy with a glass of cold Rinquinquin !
Source : Recipe inspired by the Coffee Tiramisu by Christophe Michalak
© Photo : Bambule Media
Related products
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.