Page 34 - Tiramisu_ UK singole ridotto_con link

AL PARADISO

mould with the Ladyfingers. Fill half of the cylinder
with cream, place the Ribolla jelly sphere on top and cover
it with more cream. Complete the upper part with a layer
of Ribolla jelly and place it in the fridge.
For the cocoa biscuit
550 g egg whites, 400 g sugar, 325 g yolks, 150 g flour,
150 g potato flour, 100 g cocoa.
Procedimento: Whisk the egg whites and the sugar
together then drizzle in the yolks, sieved flour, potato flour
and cocoa. Spread on a oven tray and bake at 180°C$
for 10 minutes. Cut the biscuit to match the size of the mould
and use it as the bottom base when plating the dessert.
For the Oro Caffè sauce
Coffee and cocoa to taste.
Procedimento: Prepare a strong espresso coffee, add the cocoa
and simmer until it's reduced to the desired consistency.

Composizione del piatto
Brush the plate with the coffee sauce. Place the cocoa
biscuit at the centre, lay the mascarpone cream on top and
finish off with the caramelised Ribolla gialla grapes.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.

The glass Serving temperature 15°C.

Al Paradiso _Paradiso di Pocenia (UD) Via S. Ermacora, 1
Tel. +39 0432 777000 _www.trattoriaparadiso.it
92 93