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Far bollire zucchero e acqua, aggiungere il tè e lasciare in infusione. Far bollire acqua, zucchero, la scorza di lime e la polvere di moringa. Togliere dal fuoco, aggiungere la farina di carrube come legante, far raffreddare. Tagliare il pan di spagna in 3 pezzi quadrati. Montare la panna e lasciarla riposare in frigorifero. Montare i tuorli con lo zucchero, aggiungere il mascarpone un po’ alla volta e amalgamare bene, infine incorporare al composto la panna montata. In una teglia adagiare un primo strato di pan di spagna, bagnare con l’infuso di tè alla moringa, e mettere uno strato di crema al mascarpone. Ripetere l’operazione per gli altri due strati di pan di spagna. Far riposare in frigorifero (o nel congelatore) per 2 ore.
Per servire: disegnare sul piatto una spirale con la salsa alla moringa, appoggiare una porzione di tiramisù, spolverare con la polvere di moringa e guarnire con lamponi freschi.
Tiramisù alla moringa e lamponi
RSI Le ricette 06.07.2020, 18:40
CHEF:
TEO CHIARAVALLOTI SFIDA: menu a base di moringa
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