Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Eggnog Tiramisu
Egg liqueur is much better than its reputation anyway. In this dessert, however, it shows quite impressively why it should be enjoyed much more often.
| Ingredients (10 servings) | ||
|---|---|---|
| 250 | ml | Espresso |
| 2 | cl | Jamaica rum |
| 4 | leave | Gelatine |
| 500 | g | Mascarpone |
| 150 | ml | Egg liqueur |
| 1/2 | teaspoon(s) | Cardamom, ground |
| 100 | g | Powdered sugar |
| 3 | tablespoon(s) | Milk |
| Ca. 30 | Biscotti | |
| 2 | tablespoon(s) | Baking cocoa |
| Black pepper from the grinder | ||
- First prepare the espresso and mix with the rum. Soak the gelatine in a little water. Mix the mascarpone, egg liqueur, cardamom and powdered sugar. Then squeeze out the softened gelatine well and heat gently in milk so that it dissolves completely (be careful not to boil it!). Add the gelatine to the mascarpone mixture through a sieve and stir.
- Now line a mould with sponge cakes, dipping both sides of the sponge cakes in the coffee first. Season with a little pepper. Now spread with half of the eggnog cream and place the remaining sponge fingers on top (dip in coffee and pepper again) and press a little into the cream.
- Spread the remaining cream on top and create a wavy pattern with the spatula. Chill the Tiramisu (at least 6 hours, preferably overnight). Serve sprinkled with plenty of cocoa.
