Flan de turrón la carrasqueta

Easy nougat tiramisu

  •   Medium

  •  Cake 18 portions

  •   50 min of preparation

Today we want to share with you this delicious homemade nougat tiramisu cake, ideal to accompany with a cup of coffee or present at any celebration. You can make this family recipe at any time of the year; since, when served cold, it can also be an ideal dessert for summer.

Ingredients Tiramisu of Turrón de Jijona

Ingredients for 18 portions:

  • 500g mascarpone cheese.
  • 200ml of whipping cream with a minimum of 35% MG.
  • 3 eggs.
  • 1 soft nougat tablet of La Carrasqueta Turrón Artesano.
  • 400g of biscuits of soletilla or cat tongues.
  • 40g of sugar
  • 250ml of coffee
  • Splash of milk.
  • Squirt of amaretto / brandy / rum (to taste).
  • Cocoa powder
  • Pinch of salt.

If you prefer to make your tiramisu without cream, you just have to skip that step and use 5 eggs instead of 3. Similarly, there is a version of the tiramisu without egg, you just have to skip it and double the amount of cream.

The original Italian recipe does not have cream, we have decided to combine it with a little cream to provide more creaminess to our mascarpone cream and nougat. The amount of sugar and liquor is variable to taste.

That said, let's go with the recipe!

Tiramisu Nougat Recipe

First, we make the coffee in which the biscuits will be wet so that it is warm when it is used, this way it will be easier for you. We recommend a strong coffee to give more flavor, but you can use any type of coffee (soluble or coffee maker). We sweeten the coffee to taste and add a splash of the liquor you prefer. The original recipe is made with amaretto, an apricot and almond flavored liqueur, but you can do it with the rum or brandy you have at home, the almond flavor will be provided by the nougat. Do not use liquor if you are going to eat children.

While making coffee, we separate the yolks from the whites and remove them for later use. We add a pinch of salt to the egg whites and begin to mount them with a high speed rod mixer. The mixing time depends on each mixer, but in about 6 or 7 minutes they will be ready. When the whites swell and turn white, we add the 40g of sugar and continue beating a couple of minutes, you will see that they become firmer and brighter by the sugar. The egg whites do not go smoothly, so do not be afraid to overtake them, take the time you need until they are very firm. Once you have them, cover them with a clean, dry cloth and leave them at room temperature for later use.

In another bowl we will mount the cream. This has to have a minimum of 35% of fat so that the cream rides well and it is important that the cream is very cold, we recommend you put it about 15 minutes before using it in the freezer, so it will be easier to assemble it and it will be more consistent . Do not give up, if you spend time and the cream freezes you, it will no longer ride. We will beat it at high speed until we can make spikes on the surface with the rods. With the cream we must be careful, if we beat it in excess, the serum is separated from the fat and a kind of butter is formed. Once we have it, we remove it for later use.

Now we will put a saucepan over medium heat and chop the Jijona nougat into it. You can help them with some manual rods or a fork. And once chopped add the yolks and stir until we have a homogeneous paste. To make you more liquid, you can add a splash of milk. Once you have it, remove from heat while stirring so that it does not burn and reserve it for later.

Finally, in a bowl of enough capacity (it is in which we will gather all the ingredients of our cream) we place the mascarpone cheese. Mascarpone is the cheese that is used in the original Italian recipe, although it can be substituted for any other cream cheese (for example, philadelphia), we recommend mascarpone for its greater creaminess. With the rod mixer, we will lightly beat the mascarpone until it is a little creamier but without overdoing it, we do not want it to become liquid. While we beat, we gradually add the nougat cream that we had reserved in the saucepan, frightening until we have a homogeneous mixture.

We repeat the same process with whipped cream. Remember, enveloping movements and little by little.

gif mezclar crema tiramisú

We already have our cream, now we are going to ride the tiramisu.

The tiramisu presentation can be very varied. The simplest thing is that you use a rectangular preference mold of about 25 x 35cm. But if what you want is to surprise your guests, we encourage you to try to mount your tiramisu in glass cups, an original way to present your dessert.

We start by dipping the biscuits in the coffee for a few seconds and we place them on the base of our mold until we cover the entire surface. You can cut them to fit the space better. These biscuits have a hard consistency, but when they are dipped in coffee they will become damp, becoming spongy, do not worry. When we have it, we will cover them with half of the mascarpone and nougat cream and sprinkle with cocoa powder the whole cocoa powder. For a more intense flavor we recommend using 100% pure cocoa without sugar. If you try it directly you will see that it is bitter, but we assure you that together with the cream it is delicious. If you do not get it, you can use any other type of cocoa powder.

preparacion tiramisu turron

We repeat the process for the second layer of the tiramisu.

bandeja lenguas de gato tiramisu turron
tarta tiramisu turron en molde

And we already have it!

For the presentation in glasses, we follow the same steps but adjusting to the size and shape of the cups we want to use. We have used Martini glasses, but throw imagination. Also for decoration you can use crocanti almonds, rolled almonds, grated chocolate ...

tiramisu turron en copa

Once presented in the chosen container, we must let it rest in the fridge for at least 8-12 hours so that our nougat tiramisu takes consistency. If you are not in a hurry we recommend that you eat it the next day to get an adequate texture and facilitate the task of unmolding (in the case of the cake).

After this time, with the help of a cake pallet we will peel the edges carefully to be able to unmold the cake without deforming it. Once unmold we would have our tiramisu cake ready to serve.

tarta tiramisu de turron

We recommend keeping the tiramisu in the cold until just before being consumed to keep its texture intact, especially if we make the recipe in summer.

postre tiramisu de turron

As always, we encourage you to try to make your homemade nougat tiramisu cake with the presentation that you liked the most.

Take advantage! See you in the next recipe!