Chocolate and Sea Buckthorn Tiramisu

For 6 persons

Ingredients for the sponge cake:

• 3 eggs
• 1 pinch of salt
• 50g of sugar
• 80g of flour
• 30g cornstarch

Preparation of the sponge cake:

1. Preheat oven to 180°C.
2. Break the eggs by separating the whites from the yolks.
3. Add salt to egg whites and whisk until they are fully whipped.
4. Then mix the yolks with sugar and whisk until creamy. Add flour, cornstarch and egg whites and mix well.
5. Cover a baking sheet with a sheet of baking paper (about 30 X 35 cm), spread the dough and bake for 12 minutes at 180°C.
6. Let cool for a few minutes before cutting out disks using the glass in which you will arrange your Tiramisu.

Ingrédients for chocolate and Sea Buckthorn:

• 3 eggs
• 80g of sugar
• 500g of mascarpone cheese
• 300g of velvety sea buckthorn
• 100g of wendigo, sea buckthorn gin
• 100g of chocolate chips or chocolate powder

Directions:

1. Break eggs, add sugar and whisk until creamy.
2. Gradually add the Mascarpone cheese to this mixture.
3. Divide this preparation in 3: one that you will keep untouched, one that you will mix with the chocolate and the last one that you will mix with 50g of Velvety Sea Buckthorn.

Hydration of the sponge cake:

Mix the Wendigo and 250g of Velvety, soak the sponge cake discs in it, pressing very lightly so that they soak up the liquid.

Assembling the tiramisu:

Place a disc of soaked hydrated sponge cake in the bottom of each glass, top with untouched virgin mascarpone mixture, place a disc of hydrated sponge cake, top with Sea Buckthorn Mascarpone mixture, place a disc of hydrated sponge cake, top with Chocolate Mascarpone mixture.

You can decorate the top with Sea Buckthorn fruit.

Place in the fridge for at least 1 hour.

Tips:

• Put the mascarpone mixture in a piping bag in order to fill the glasses more easily.
• Serve immediately out of the refrigerator.

Good tasting!

Recipe of: Véronique Le Hégarat