Tiramisu from Comptoir du Boulevard

Creamy, unctuous, generous, exaggeratedly good… Did you get all that? For those of you who have been listening to the radio report on Comptoir du Boulevard, it was impossible not to tell you the story of this wonderful tiramisu. It all starts with the meticulous preparation of the sponge cake. Once baked, it is covered to prevent the cookie from drying out. Romain Bortolotti then whips the cream, egg yolks and sugar separately to a frothy consistency. He then mixes these ingredients with stiffly beaten egg whites and mascarpone, before lightly soaking the sponge cake in coffee. The last step before tasting, Romain sprinkles the whole with 70% cocoa. Once ready, he leaves this sweet dessert, a true ambassador of Italian gastronomy, to chill in the fridge. All that’s left to do is…