Sisse Pernille Busk

Formerly a national team chef, Sisse is a graduate of the Gastronomical Institute in Silkeborg and a pastry chef from Vanilla, where she received a gold medal for her apprenticeship. Today, Sisse works as Sous Chef at the Gastronomical Institute Knudhule Badehotel and Restaurant in Ry.

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Opskrift

Modern Tiramisu with Espresso Honey Ice Cream

This dessert is conceived as a modern take on the classic Italian Tiramisu. The dessert has been deconstructed into its individual elements, with generous amounts of mascarpone cream to provide the creamy sensation of the traditional version. Additionally, there’s a crispy element in the form of both ladyfingers and a beautiful tuille.

Perhaps the most defining element of Tiramisu is coffee. Here, it is presented in the form of a coffee jelly, which is beautifully cut and arranged, making it easy to move around. However, the jelly needs to be paired with something sweet and crispy to balance its texture, which is already provided in the dessert. Finally, the dessert is topped with our Espresso Honey Ice Cream to give the final touch of coffee flavor.

Ingredienser

Coffee Jelly
Mascarpone Cream
Ladyfingers
Kahlúa Broken Gel
Crystallized Dark Chocolate
Tuille
Herbs
Espresso Honey Ice Cream