Creamy Passion With A Touch Of Tiramisu/ Zabaglione/ Cocoa-Nut

Shopping list:

Dough:

• 3 eggs
• 200 g of brown sugar
• 200 g of flour
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla sugar
• 100 ml of milk
• 100 g of cacao
• 50 g of walnuts

Cream:

• 1 packet of TAGO Biscuits with tiramisu flavour cream and milk chocolate/TAGO Biscuits with zabaglione flavour cream and milk chocolate/TAGO Biscuits with cocoa-nut cream and milk chocolate
• 500 g of mascarpone cheese
• 500 g of whipping cream
• 1 bar of chocolate

To do list:

Beat the eggs in the mixer's bowl for a fluffy mass with sugar. Keep beating and add one spoon of flour at a time. Blend until the ingredients combine and there will be no lumps. 

Add baking powder, vanilla sugar, milk and half of the cocoa to the beating mixture. Combine the ingredients.

Add walnuts to the finished mixture and use a spatula to carefully mix the ingredients.

Put the dough into a rectangular baking tray greased with butter. Bake at 180°C for 40 to 50 minutes.

Leave the baked dough to cool.

Half of TAGO Biscuits - together with cream, crush in a malaxer into fine dust. Cut the rest of the biscuits with a knife into larger pieces - so that they can be felt in the cream. Beat the cold whipping cream together with the mascarpone cheese to a thick mass. Then add the sliced biscuits and mix carefully with cream using spatula.

On top of the cooled dough put a layer of the prepared cream. Take the grater and grate the chocolate on top.

Bon appétit!

TAGO products used in the recipe:

Biscuits cocoa-peanut