Recipe for Tiramisu with Foie Gras and Grilled Porcini Mushrooms

Break the eggs, separating the whites from the yolks.

Whisk the egg yolks vigorously with half of the foie gras that you have previously pureed.

Add the port and season with fine salt and pepper. Add the mascarpone and whip until a homogeneous mixture is obtained.

In another bowl, beat the egg whites until they are stiff. Fold in the mixture with the mascarpone.

Slice the peeled and dried mushrooms into thin pieces and then grill them. In the small glasses, arrange the mushrooms and cut the slices of bread to fit the size of the glasses.

To finish, place some bread at the bottom of each glass, cover with a layer of foie gras tiramisu. Add another slice of bread and repeat the process until reaching the edge of the glass. Smooth with a spatula and set aside in the fridge.