Tiramisu with vegan mascarpone and ras el hanout anglaise

Name: Tiramisu with vegan mascarpone and ras el hanout anglaise
Ingredients: g Sugar; g Egg yolks; g Cream; g Gelatine; g Mascarpone; g Amaretto; Whipped cream; Ladyfingers; g Bresc Fig tapenade; Half chocolate balls; ml Coating spray; Milk; g Vanilla pod; ml Bresc Ras el Hanout spice mix

A tiramisu with fig mascarpone and ras el hanout anglaise based on the recipe from Bresc.

Ingredients

gSugar

gEgg yolks

gCream

gGelatine

gMascarpone

gAmaretto

Whipped cream

Ladyfingers

gBresc Fig tapenade

Half chocolate balls

mlCoating spray

Milk

gVanilla pod

mlBresc Ras el Hanout spice mix

Preparation

Whisk the yolks with 50 g sugar until ribbon stage.
Bring the cream to a boil with 20 g sugar.
Let it come to room temperature, dissolve the gelatin in it.
Mix the cooked cream with the ribbon and whisk until cold.
Mix the fig tapenade with the Amaretto.
Fold in the mascarpone and whipped cream and keep it airy.
Fold in the ladyfingers cut into pieces and fill the chocolate balls with the mixture.
Lightly heat the tops of the balls with a blowtorch and place the two balls on top of each other.
Spray the balls with coating spray to create a snowball.
Bring the milk to a boil with the vanilla.
Whisk the yolks with the sugar until ribbon stage.
Pour the boiling milk with the ras el hanout spice mix over the ribbon.
Serve this ras el hanout anglaise as a sauce with the tiramisu.