Description
I made a layered dessert with diplomat cream, orange zest and savoiardi soaked in coffee — light, creamy and dusted with cocoa. It’s my personal twist on the classic Italian tiramisù.
Ingredients
Diplomat cream: fresh eggs, milk, cornstarch (or fine corn flour), sugar, whipped cream, natural vanilla, a pinch of salt, leaf gelatine
Base: savoiardi soaked in coffee
Flavour: orange zest
Topping: cocoa powder
