Ginger coffee pudding
Chocolate tiramisu
- 25 GRAM FLOUR
- 125 GRAM SUGAR
- 3 TBSP PRESERVED GINGER IN SYRUP
- 2 TBSP INSTANT COFFEE
- 3 EGGS
- 100 GRAM GINGER SYRUP
- PIECE OF GINGERROOT, grated
- 60 GRAM BREAD CRUMBS
- 25 GRAM ALMOND PASTE, crumbled
- 1 POUND CAKE, in thin slices
- 400 GRAM MASCARPONE
- 4 EGGS, split
- 75 GRAM SUGAR
- 200 GRAM CHOCOLATE
- 1 1/2 CUP ESPRESSO COFFEE
- 100 GRAM KAHLUA
Chop the ginger small. Mix with 25 gram sugar and put this mixture on the bottom of a round cake tin. Beat all other ingredients well together and keep beating for 5 minutes; pour this batter on top of the chopped ginger. Bake the pudding 50 minutes at 180 degrees.
Take 6 glasses. Cut 12 circles from the cake with the help of a glass. Beat the egg whites until fluffy. Mix 1 cup of coffee with 50 gram kahlua. Melt the chocolate in the microwave with the rest of the coffee. Beat in the sugar and the kahlua. Stir in the egg yolks and the rest of the kahlua. Add the egg whites carefully. Put two tablespoons of the mixture in each glass. Put a slice of cake on top and drizzle with the coffee-kahlua mixture. Add another few tablespoons of the mascarpone mixture, put the second slice of cake on top and drizzle with the coffee mixture. Add the rest of the mascarpone mixture. Decorate with a piece of chocolate.
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