Servings:
6
Prep time:
45
Cooking time:
20
INGREDIENTS
- - 140 g Rice Flour
- - 80 g starch
- - 40 g maizena
- - 160g Brown Sugar
- - 40 g blackberries
- - 40 g ribes
- - 30 g blueberries
- - 3 eggs
- - 4 egg yolks
- - 1 spoonful honey
- - 1 teaspoon rooibos
- - half Vanilla berry
- - 500 ml Rice Milk
INSTRUCTIONS
- Heat the rice milk together with the vanilla berry in a saucepan.
- Briefly beat an egg in a bowl with 3 egg yolks, 60 g of sugar and 40 g of cornstarch. Pour the filtered rice milk over the eggs, put it all in the saucepan and place it back on the stove. Cook over low heat always stirring with a whisk. After 3-4 minutes it will begin to simmer, continue for a minute and remove from the heat. Pour the cream into a glass bowl, place it in a water bath with ice, covering the cream in contact with PVC saran wrap. Once cooled, keep it in the fridge.
- Whisk the remaining 2 egg whites with 80 g of sugar. Beat the remaining 3 egg yolks with a spoonful of honey, then add them to the whites with a spatula, mix the rice flour and sifted starch. You will have to get a stable and swollen mass. Then place it in a pastry bag with a large nozzle.
- Form 26 strips of 10 cm in a baking tray lined with baking paper. Bake the savoiardi biscuits at 180 ° C for 10-12 minutes or until they are cooked. Let them cool.
- Boil 200 ml of water with the remaining sugar, remove from heat and add the rooibos. Cover and let stand for 10 minutes, then strain the syrup.
- Wet the savoiardi biscuits in syrup and arrange a row on the bottom of a plumcake mold (you can also make single portions directly in the dishes), then spread a layer of cream and half of the blackberries cut in half, half of the blueberries and the currant. Cover with additional drenched savoiardi biscuits, additional cream and fruit. Complete with a last layer of ladyfingers and the cream. Put the tiramisu in the fridge for 2 hours.
