Pepparmisu – Tiramisu with Swedish gingersnap
Tiramisu is one of the most beloved Italian desserts here in Sweden, and on the occasion of Christmas, I thought I would elaborate a version in which, instead of savoiardi, I used pepparkakor, the Swedish ginger and cinnamon cookies.
The recipe also does not use raw eggs but custard, in which the eggs are subjected to cooking, eliminating any pathogenic germs, as taught to me by my friend Manu aka “La Dolce Peonia.”
Ingredients for 4 persons
100 g peppakakor
300 g cold coffee
200 g ricotta cheese
50 g sugar
bitter cocoa powder
the peel of one lemon
For the custard
250 g milk
50+12 g sugar
30-35 g of egg yolks
18 g of cornstarch
Time: 40 minutes + time to rest
Prepare the cream by combining 50 g sugar and the starch in a bowl, mix well and also add the yolks and a pinch of vanilla. Work well with a whisk.
Heat the milk with the remaining 12 g of sugar. When it comes to a boil, add the previously made mixture, continuing to work with the whisk energetically until it thickens and comes to a boil again. Spread the custard in a tray, cover with clingfilm and let it cool completely in the refrigerator (it will take at least 30 minutes).
When the custard has cooled, mix it together with the ricotta. If you like it sweeter, add a little more sugar.
Prepare the Pepparmisu in small single-portion glasses, alternating cookies soaked in cold coffee with the cream.
Let stand in the refrigerator 1-2 hours.
Serve with a dusting of bitter cocoa and lemon zest.
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