- 45 min
Tiramisù with pomegranate and Nonno Nanni Fresco Spalmabile
1 pack of sponge fingers
4 egg yolks
120g of caster sugar
30ml of water
A pinch of salt
250g of Nonno Nanni Fresco Spalmabile
200ml of fresh single cream
30g of icing sugar
20ml of rum
300ml of pomegranate juice
20 g of sugar
200g of pomegranate seeds
The appetising simplicity of Nonno Nanni Fresco Spalmabile is also available in the Lactose Free version.
Prepare the cream: use an electric whisk to whip the egg yolks and rum.
Prepare the syrup placing 30ml of water on to boil together with 120g of sugar. Drizzle the hot syrup over the yolks, continuing to whip first slowly them gradually picking up speed until your mixture has tripled in volume.
Briefly beat the spreading Fresco Spalmabile with a spoon then leave to stand at room temperature. Add the cheese to the yolks and carry on whipping until they are fully blended together. Place the cream in the fridge.
Whip the cream, add a little icing sugar until you have a shiny Chantilly cream. Use a spatula to mix the whipped cream with the cheese and yolk cream and store in the fridge.
Create a single layer of aligned sponge fingers in a dish and soak them with half the pomegranate juice. Re-cover the surface with half the Fresco Spalmabile cheese cream.
Create a second layer with the remaining ingredients, cover with cling film and store in the fridge for at least 2 hours.
Sprinkle over the pomegranate seeds and decorate with a shower of sprinkles just before serving.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola