Lime Tiramisu

Ingredients

For the crumble

300 g butter
400 g sugar
400 g flour
5 g salt

For the Mascarpone Quescrem and lime cream sauce

500 g Mascarpone Quescrem
1,250 g whole milk
420 g sugar
210 g corn starch
550 g egg yolk
20 g grated lime or lemon peel

For the Swiss meringue

400 g egg whites
600 g sugar

Preparation

1

Crumble base

1. Mix all the ingredients until a crumbly dough is obtained. 2. Bake at 160 ºC for 25 minutes. 3. Temper the dough slightly and pass it through the dough mixer robot with the spiral arm to generate small pieces the size of dirt. 4. Bake at 180 ºC for 10 more minutes. 5. Store at room temperature.
2

Creamy Mascarpone Quescrem with lime

Mix the starch with the sugar and 300 g of the milk and whisk. Add the egg yolks. 2. Meanwhile, in a saucepan, heat the Mascarpone Quescrem together with the rest of the milk and the lime rind until it boils, add the sugar mixture and stir until it boils again. 3. Remove from the heat. 4. Stir while cooling to prevent lumps from forming. 5. Once cool, place in a piping bag.
3

Swiss meringue

Heat everything together in a bain-marie and stir until the mixture reaches 55 ºC. 2. Place in a mixer and beat until it cools on high speed and mounts 3. Place in a piping bag.
4

Mounting

Put crumble in the bottom of a glass or cup. 2. Fill with Mascarpone Quescrem cream and lime. 3. Drizzle the meringue over the cream as decoration. (You can also burn it with a blowtorch to give it a toasted touch). 4. Grate lime rind over the surface.

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Industria

Profesionales

Hogar

Contacto

+34 982 31 02 76 info@quescrem.es

Localízanos

Pol. Industrial Castro
Riberas de Lea
P. 54-57
27260, Lugo

@2024 Quescrem

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