Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 4 people:
Caramelised bacon:
80 g HANDL TYROL finest bacon
brown sugar
Cream cheese and marzipan cream:
4 egg yolks
100 g marzipan
250 g mascarpone
250 g cream cheese
100 g sugar
8 g vanilla sugar
pinch of salt
Apple-nut topping:
2 apples
50 g hazel nuts
50 g cranberries
2 tbsp honey
opt. Calvados
100 g amaretti, soft
apple crisps
8 g vanilla sugar
pinch of cinnamon
Treat yourself to some extra crunch with our caramelised finest bacon!
Method
Level of difficulty:
Advanced
Caramelised bacon:
- Preheat the oven to 160°C top/bottom heat.
- Scatter the brown sugar on a plate. Turn the bacon in the brown sugar and place them on parchment paper on the baking tray.
- Bake the bacon stripes until the sugar is melted and golden brown. Attention, the caramelised sugar is very hot.
- Set aside until the sugar is hardened. Put 4 whole strips aside to use as decoration, crumble the others.
Apple-nut topping:
- Core the apples and cut them into small dices. Heat 2 tablespoons of honey in a pan and briefly heat the apple dices. Add hazelnuts and cranberries. Season with vanilla sugar.
- If you like and dare: flambé the diced apples with a little Calvados.
Tiramisu:
- Whip 4 egg yolks over steam. Stir in the marzipan until it becomes a smooth cream. Remove from heat and leave to cool.
- Fold in mascarpone and the cream cheese with a spatula. Stir in the sugar, vanilla sugar and a pinch of salt until it’s a smooth cream. Fill the cream in a piping bag.
- Crumble the amaretti.
- Fill up the glasses in the following order: cream, apple-nut topping, crumbled caramelised bacon and crumbled amaretti. Repeat the order one more time.
- Before serving, sparkle some cinnamon over the glasses and garnish with one whole stripe of caramelised bacon, mint and an apple crisp.
Tip: If you’re not able to stir in the marzipan well, warm it up in the microwave for a few seconds.