Marseille-style Tiramisu by Laurent Mariotte

Ingredients

6 servings

• 24 Marseille navettes
• 25 cl of espresso coffee
• 300 g of Brousse du Rove cheese
• 300 g of mascarpone
• 3 eggs
• 100 g of light cane sugar
• 1 lemon
• cocoa powder

Steps

1. 1

   In a high-sided dish, arrange the navette biscuits and pour over the cold coffee. Let soak for 20 minutes.

2. 2

   Mix the brousse and mascarpone. Add the egg yolks, a little lemon zest, and mix again. Using a stand mixer, whip the egg whites with the sugar. Gently fold into the cheese mixture.

3. 3

   Line your dish with 12 navettes, pour in half of the mixture, and repeat the process. Press down the whole thing and store in the refrigerator for at least 2 hours. Remove the tiramisu, sprinkle with cocoa, and enjoy.