After participating in the filming of Meilleur Pâtissier season 8, where she made her debut as a journalist, Valentine Sled, the daughter of famous host Sophie Davant and journalist Pierre Sled, created the culinary blog Sled and Pepper. Inside, she shares her passion for gastronomy: her favorite recipes, tips, tips, and places to try!
Sled et poivre: a family culinary blog
On her Instagram account, the 25-year-old girl confides that she hesitated for a long time before launching her cooking blog. She finally made up her mind during this new confinement and published her first post on November 7.
And it is in family that “Sled et poivre” was conceived. Valentine says that it was her brother Nicolas who helped her find a name for her site: “We spent time there with the family. After my mother’s questionable proposals:” valentinethekitchen “or” cuisineeavecvalentine “, my brother Nicolas arrived with a name all laid out,” Sled et Poivre “, and it seemed to us all obvious”. A well-found word game that already pleases many readers! In her blog, Valentine offers her best recipes as well as tips for eating well on a budget.
Valentine Sled’s light tiramisu recipe
Valentine reveals the recipe for her tiramisu prepared for the birthday of her friend, a fan of this dessert. The young blogger shares a lighter version!
The ingredients for 6 people:
- 250g of mascarpone
- 3 eggs
- 50g caster sugar
- 20cl of strong coffee
- 1 tablespoon of Amaretto
- 20 spoon cookies
- 150g full-bodied dark chocolate
The preparation steps:
Step 1 : Separate the whites from the yolks. Pour the sugar in the yolks. Whisk vigorously until the mixture is homogeneous (no need for the preparation to whiten as it is often written in cooking recipes, Mercotte told me that it was useless and that it broke the consistency of the yolk of egg!).
2nd step : Whip the egg whites until stiff, first pouring in a pinch of salt.
Step 3: Incorporate the whites in 4 batches in the mascarpone cream, stirring gently from top to bottom with a silicone spatula so as not to break the whites. Be careful that the mixture is homogeneous and that no pieces of egg whites remain.
Step 4: prepare a bowl of strong coffee, the equivalent of approximately 4 espressos. Add the Amaretto and mix gently.
Step 5: roughly chop the dark chocolate with a knife on a cutting board, you should get a mixture of powder and large chips to keep the crunch.
Step 6: start assembling the tiramisu: barely soak the cookies in the coffee, so that they do not crumble between the fingers, but above all so that the coffee taste is not too pronounced (I like it light). This will also allow you to keep a minimum of lamb’s lettuce when tasting, otherwise the cookies will become very soft. Arrange the cookies one at a time just after having soaked them in the coffee, lined up next to each other so that there is as little space as possible between each.
Read also :
⋙ “The Best Pastry Chef”: the daughter of a famous host took part in the shooting of the show
⋙ The best pastry chef: the unusual recipe for sweet sauerkraut from Merouan Bounekraf
⋙ Merouan Bounekraf: his book of incredible recipes at a low price