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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the egg whites and yolks. | 2. Whisk the whites until stiff with a pinch of sugar. | 3. Set aside. | 4. Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy. | 5. Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture. | 6. Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside. | 7. Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup. | 8. Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish. | 9. Spoon over half the mascarpone and egg mixture. | 10. Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup). | 11. Spoon over the rest of the mascarpone cream. | 12. Chill for at least two hours. | 13. Stone and quarter the apricots. | 14. To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
sugar	1	pinch		1.1471	0.2869	0.0	0.0
caster sugar	100			-	-	-	-
vanilla pod	1			-	-	-	-
mascarpone	250			-	-	-	-
strawberry	350			17024.0	4085.76	356.44	159.6
kirsch	3	tablespoons		-	-	-	-
sponge cake finger	30			-	-	-	-
apricot	4		ripe	297.6	68.944	8.68	2.418
hazelnut	2	tablespoons	chopped	39.9	6.0	0.0	2.001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.