Tiramisu with Grandma’s Custard

By Vitia


  • 200 grams sponge cookies
  • 500 grams crème pâtissière
  • 250 grams mascarpone
  • 50 grams powdered sugar
  • milk
  • Pine nuts
  • Powdered sugar

How to make :
How to make Grandma’s Custard Tiramisu

To prepare the pastry cream:
Heat the milk over medium heat. In a bowl, beat the eggs and sugar, add the flour or cornstarch and pour the mixture into the hot milk, stirring constantly, when the pastry cream becomes very thick. The amounts of cream are in the link I put between the ingredients.

To make mascarpone cream: Take the mascarpone out of the fridge at least 30 minutes before using, put it in a bowl of caster sugar and soften it with a spoon. When the mascarpone has softened, add the crème pâtissière and whisk vigorously.

For the tiramisu:
Soak the cookies with a spoon in milk only in both directions: don’t over-soak, make a layer of cookies in a tray or bowl, pour the cream over the cookie, level off and cover with another layer of soaked cookies.

Finish the cake with a layer of cream and a handful of pine nuts. Sprinkle the plate with bitter cocoa powder and chill the tiramisu in the fridge for at least two hours. Serve directly on the table and cut a portion for each person. Very simple, quick and a little different from the usual!

Tips :

You can replace the mascarpone with cream or ricotta, and you can make different dips to suit your taste.

Storage :

The candies can be stored in the fridge for 3 days, or in the refrigerator for 10 days.