After Easter, we usually have some braided sweetbread left over, which no longer feels good, but throwing it out would be a shame. It is easy to make a very delicious dessert from it, which is not a problem even if our sweekbread is already several days old.
Ingredients:
- 300 g braided sweetbread (no problems if not entirely fresh)
- 150 g sugar
- 4 eggs
- 1 scoop of vanilla stick’s inside, or 1 coffee spoon of vanilla essence
- 500 g mascarpone
- 4 dl black coffee
- 0,5 dl rum
- 3-4 tbs. natural cocoa powder
Slice about 300 grams of it into two-finger-thick strips and fry them at 200 degrees for 10 minutes. For the cream, whisk the eggs with the sugar and vanilla over steam (gently, we don’t want to make scrambled eggs) and stir until cooled. Roll out the egg cream with the mascarpone, which is also frothed.
Now there may come the combination of tiramisu: a layer of cake dipped in rum coffee, with a layer of cream until the ingredients run out. The last layer should be cream, sprinkled thoroughly with unsweetened cocoa powder. If you want, you may add fruits between the layers, you can add an extra taste with, say, strawberries and raspberries. It is the most delicious after it has been refrigerated for 2 hours approximately (but even better for one night, if possible) before eating.