Tiramisu aux litchis et biscuits roses
A delightful twist on classic tiramisu featuring litchis and pink biscuits for a fruity and colorful dessert.
Ingredients
Dairy
- 250 g mascarpone
- 3 units eggs
Baking & Sweets
- 1 packet mini biscuits roses
- 1 can litchis au sirop
- 80 g sugar
- 1 pinch salt
Garnish
- to taste powdered biscuits roses (for decoration)
- to taste litchi (for decoration)
- to taste biscuit rose (for decoration)
Instructions
- Drain the litchis, reserving the syrup. Keep 6 whole litchis and chop the rest.
- Whip egg whites with salt until stiff peaks form. Mix egg yolks with mascarpone and sugar.
- Gently fold egg whites into mascarpone mixture. Dip biscuits in syrup and layer in cups with litchis and cream. Repeat layers.
- Refrigerate for at least 3 hours. Decorate with powdered biscuits, a litchi, and a biscuit rose before serving.
Notes
Ensure biscuits are dipped quickly to prevent sogginess.