Savarin of tiramisu petit four

Name: Savarin of tiramisu petit four
Ingredients: 200 g Unsalted butter; 400 g hazelnuts; 300 ml Debic Tiramisu; 200 g Sugar; 100 g White chocolate; 100 g Cocoa butter

This savarin combines the classic flavors of tiramisù in an elegant petit four format. Perfect as a dinner finale or to accompany coffee.

Ingredients

200gUnsalted butter

400ghazelnuts

200gSugar

300mlDebic Tiramisu

100gWhite chocolate

100gCocoa butter

Preparation

For the crispy base, roast the hazelnuts in the oven at 180°C.
Let them cool and finely chop in a food processor.
Melt the butter and mix all ingredients.
Divide the mixture among the molds and bake for 10 minutes in the oven at 180°C.
Cool down and reserve in the freezer to easily unmold and store the bases.

Whip the tiramisù until light in the planetary mixer and pipe into the molds using a piping bag.
Cool down and reserve in the freezer.
Melt the white chocolate together with the cocoa butter and spray the frozen tiramisù with an electric spray gun.
Store in the freezer until use.
Place on the crispy hazelnut bases and finish with red currants and pistachios.