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Brioche Bread Tiramisu with Berries 2021-02-02 https://www.metro.ca/userfiles/image/recipes/tiramisu-pain-brioche-petits-fruit-11483.jpg PT30M PT30M PT5H00M

Preheat the oven to 400°F.Slice the 2 brioche breads crosswise and then into 10 strips. You should get about 20 sticks.Divide them on to a baking sheet lined with parchment paper. Set aside.Combine the egg and milk in a bowl.Brush the egg wash onto the sticks and coat them in icing sugar.Bake in the oven for about 30 minutes or until they are golden and crispy.Let cool completely before using them.Strawberry and raspberry coulis :Combine the raspberries, strawberries, white sugar, and water in a pot.Bring to a boil and simmer on low for about 5 minutes.Reduce the mixture into a puree using a hand mixer. Strain through a sieve to get a smooth texture.Set aside in the fridge.Ricotta cream :Combine the ricotta and cream cheese in a bowl.Add the sugar and vanilla extract and whisk using a hand mixer until you get a smooth, fluffy cream. Set aside.Assembly :Sprinkle the icing sugar over a rectangular container using a sieve.Dip each grilled brioche bread stick in the raspberry and strawberry coulis and let them soak for a moment.Place 10 brioche bread sticks in the container, making sure they are squeezed tight next to each other.Pour half of the ricotta cream on top of the brioche bread sticks.Add half of the fresh berries.Repeat steps 3, 4, and 5.Cool in the fridge for at least 4 hours before serving.

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brioche bread croutons: 2 Première Moisson small croissant bun 1 egg 1 tablespoon (15 ml) milk 1/4 cup (60 ml) white sugar strawberry and raspberry coulis : 1/2 cup (125 ml) raspberries, fresh or frozen 1/2 cup (125 ml) strawberries, fresh or frozen 2 tablespoons (30 ml) white sugar 1/4 cup (60 ml) water Ricotta Cream 1 cup (250 ml) ricotta 1 cup (250 ml) cream cheese at room temperature 1/3 cup (80 ml) white sugar 2 teaspoons (10 ml) vanilla extract 1 cup (250 ml) fresh berries (sliced strawberries, raspberries, blueberries) 1 tablespoon (15 ml) icing sugar

Brioche Bread Tiramisu with Berries

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Desserts

0:30

Preparation

0:30

COOKING

5:00

TOTAL TIME

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Ingredients

Imprimer ma sélection

brioche bread croutons:

2

Première Moisson small croissant bun

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FRONT STREET BAKERY CIABATTA TRIANGLE ROLLS OR PORTUGUESE ROLLS

$3.29 ea.

PKG OF 6, 450 - 660 g

1

egg

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SELECTION LARGE EGGS

$3.99 ea.

30 un.

1 tablespoon
(15 ml)
milk

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SAVE $1.50

NATREL ORGANIC MILK

$5.49 ea.

2 L or IÖGO MULTI-PACK YOGOURT 16 X 95 - 100 g SELECTED VARIETIES

1/4 cup
(60 ml)
white sugar

strawberry and raspberry coulis :

1/2 cup
(125 ml)
raspberries, fresh or frozen

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RASPBERRIES

$3.99 ea.

170 g PRODUCT OF U.S.A. OR MEXICO

1/2 cup
(125 ml)
strawberries, fresh or frozen

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ORGANIC STRAWBERRIES

$4.99 ea.

454 g PRODUCT OF U.S.A., No. 1 GRADE

FRESH ONTARIO STRAWBERRIES

$4.99 ea.

340 g FIELD OR GREENHOUSE GROWN PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

BLUEBERRIES

$3.49 ea.

PINT PRODUCT OF CANADA, CANADA NO. 1 GRADE STRAWBERRIES 454 g PRODUCT OF U.S.A., NO. 1 GRADE

2 tablespoons
(30 ml)
white sugar

1/4 cup
(60 ml)
water

Ricotta Cream

1 cup
(250 ml)
ricotta

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TRE STELLE RICOTTA OR MOZZARELLA BALL

$6.79 ea.

340 - 475 g, SELECTED VARIETIES

1 cup
(250 ml)
cream cheese at room temperature

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SAVE $1.98 ON 2

KRAFT SALAD DRESSING

2 for $5.00

475 ml SELECTED VARIETIES OR 2.99 EA.

1/3 cup
(80 ml)
white sugar

2 teaspoons
(10 ml)
vanilla extract

1 cup
(250 ml)
fresh berries (sliced strawberries, raspberries, blueberries)

1 tablespoon
(15 ml)
icing sugar

Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

Slice the 2 brioche breads crosswise and then into 10 strips. You should get about 20 sticks.

Divide them on to a baking sheet lined with parchment paper. Set aside.

Combine the egg and milk in a bowl.

Brush the egg wash onto the sticks and coat them in icing sugar.

Bake in the oven for about 30 minutes or until they are golden and crispy.

Let cool completely before using them.

Strawberry and raspberry coulis :

Combine the raspberries, strawberries, white sugar, and water in a pot.

Bring to a boil and simmer on low for about 5 minutes.

Reduce the mixture into a puree using a hand mixer. Strain through a sieve to get a smooth texture.

Set aside in the fridge.

Ricotta cream :

Combine the ricotta and cream cheese in a bowl.

Add the sugar and vanilla extract and whisk using a hand mixer until you get a smooth, fluffy cream. Set aside.

Assembly :

Sprinkle the icing sugar over a rectangular container using a sieve.

Dip each grilled brioche bread stick in the raspberry and strawberry coulis and let them soak for a moment.

Place 10 brioche bread sticks in the container, making sure they are squeezed tight next to each other.

Pour half of the ricotta cream on top of the brioche bread sticks.

Add half of the fresh berries.

Repeat steps 3, 4, and 5.

Cool in the fridge for at least 4 hours before serving.

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