Tiramisu with parmesan and candied tomatoes

Tiramisu with parmesan and candied tomatoes

We don’t think about it very often, but tiramisu can also be served in a savory version, perfect for an aperitif. I love it! And frankly I’m not the only one, because these little verrines are always a huge success.
At the moment, I prefer to flavor my small tiramisu with candied tomatoes. Accompanied by parmesan and pine nuts, they make them irresistible. In summer, you can of course use fresh tomatoes. I pass them a little in the oven to confit them slightly, and it’s a treat.

For the crispiness, I use sandwich bread, which I bake in a low oven. I think it’s nicer than crumbled appetizers.

For this recipe, I recycled small jam jars. I managed with a little patience to have a number of the same shape. The advantage of these little pots, besides the fact that it’s recycled and we love it, is that they have a lid. It’s great for keeping them cool or even tossing them in the picnic basket.

Tiramisu with parmesan and candied tomatoes:

8/10 slices of wholemeal bread
250g mascarpone
50 g grated parmesan
2 egg yolks and one white
tomato confit
Pine nuts
salt pepper

Preheat the oven to 120°C.

Remove the crust from the pine and cut it into small cubes.
Put it on a plate and drizzle it with a little oil from the candied tomatoes.
season.
Brown for about 20 minutes. stir halfway through cooking.
Let cool.

Pass the pine nuts for a few minutes in the pan to roast them.

Whisk the mascarpone and the egg yolks until you have a homogeneous mixture.
Add the parmesan. to mix together.
Whip the egg white, and add it to the preparation.
Adjust seasoning.

Spread croutons at the bottom of the verrines. I made 8 of them, but it all depends on their size.
Add a few shavings of chopped candied tomatoes and a few pine nuts.
Cover with cream.

Refrigerate for 2 hours.
Decorate with tomatoes, pine nuts, parmesan shavings and herbs…

Verrines of tiramisu with parmesan and candied tomatoes

To finish: the bread croutons will lose their crispiness over time.
I added parsley for decoration, just for a green touch. the ideal is of course to use basil.

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