Cat's Tongue (Homemade) Tiramisu? This recipe and...
Ingredients
2 eggs
60 grams of granulated sugar (one spoonful more than half a tea glass)
60 grams of flour
1 liter of milk
1 egg
1 tea glass of sugar (You can increase the amount to suit your taste)
Half a tea glass of cornstarch
1 packet of vanilla
200 grams of labne
3 dessert spoons of Nescafé
1.5 water glasses of water
Preparation
We’ll start by making the meringue. First, separate the yolk from the white of the first egg, and transfer the white to a clean bowl—make sure there’s no water or anything else in it—then start beating it with a mixer and slowly add the sugar. Keep adding sugar as you beat.Add the sugar in three or four batches.
Next, add the egg yolks and beat them in.
Then, using the mixer, sift the flour and add it little by little, folding it in with a spatula from the bottom up.
Then, if you have a piping bag—or if not, use a plastic bag—pipe the mixture onto parchment paper.
Bake at 180 degrees for 15–20 minutes; be careful.
Now let’s move on to the cream: Pour 1 liter of milk and 1 whole egg into a saucepan—I didn’t separate the yolk from the white, but you can add the yolk if you prefer.
Add the sugar, flour, and cornstarch, and whisk with a mixer until there are no lumps before placing it on the stove.
Then cook it on the stove, stirring constantly.
Once cooked, add the vanilla and stir again.
Once it’s cooled slightly, add the labneh and beat it with a mixer. Dissolve the Nescafé in a bowl, dip the ladyfingers into the Nescafé, and arrange them in the mold.
I layered it with three layers of cream on top; I used the remaining cream to fill small bowls. I had some chocolate chip cookies at home, so I added those. To add a twist to the tiramisu, I processed the cookies in a food processor and sprinkled them on top.