Eskimo tiramisu

Eskimo tiramisu

Ingredients:

Refiner syrup Mistral — 7 tablespoons.
Cream of 35% of fat content — 200 g
Milk — 100 g
Egg — 3 pieces.
Potato starch — 1 h. l.
Flour — 70 g
Curds — 200 g
Concentrated milk — 150 g
Instant coffee
Vanillin
Chocolate — 50 g

Preparation:

1. We cook savoyarda cookies. To separate the whites from the yolks. To beat whites with sugar (6 tbsps) in strong foam. To add 2 yolks and slowly to implicate flour.
2. On the oiled parchment to put wooden sticks, to lay out dough in the form of sticks on 10 cm. To strew with icing sugar, to allow to stand 10 minutes.
3. To bake in the oven of 8 minutes warmed to 200 degrees.
4. Now cream. To bring milk to the boil, to enter the shaken-up yolk mixed with starch (slightly divorced milk) and 1 tablespoon of sugar. Carefully to knead and put to be cooled.
5. To shake up cream to peaks, to add curds, custard and concentrated milk.
6. To cover glasses food wrap, to lay out cream and to insert cookies, having slightly sprinkled them sweet coffee.
7. To put glasses in the freezer for cooling at least for 3-4 hours. Before giving to water with the kindled chocolate.

Bon appetit!

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