Mini Tiramisù with Nutella^®

METHOD

1. 

   For the custard:

   Put an empty stainless steel bowl into the freezer (you will use later to cool down the custard)

   Split the vanilla pod lengthwise with a knife and scrape out the seeds.

   In a pan, heat the milk with the vanilla seeds. Remove from the stove just as the milk begins to simmer around the edge of the pan.

   In a separate bowl, mix the egg yolks with the sugar, the starch and the salt

2. 

   Add the hot milk to the mixture in a steady stream, stirring constantly

3. 

   Heat again the mixture, stirring until it steams and thickens (about 2 minutes)

   Remove from fire and let cool down, placing the mixture into the stainless steel bowl kept in the freezer and cover with a transparent film.

   Let cool down to 4 or 5 degrees (it will take about 30 minutes)

4. 

   For the Tiramisù:

   In a bowl, whip the cream with mascarpone and sugar (pay attention to do not whip too much)

   Flavor with a bit of Rum or Marsala

   Gently combine the custard with the mixture of mascarpone and cream

5. 

   Dip the ladyfinger biscuits into the coffee

6. 

   Take 8 glasses and in each of them put some mascarpone cream, followed by a layer of biscuit and again another layer of cream

   With the help of a piping bag, draw a Christmas tree with 15g of Nutella^® and with a golden bead on top of the tree