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AL PONTE




                         EGGLESS
                        TIRAMISU







                      Ingredients for 4 people
              20 Ladyfingers (Savoiardi), 500 g fresh cream,
               500 g mascarpone cheese, 2 vanilla beans,
                10 cups of strong espresso coffee using
            Oro Caffè Arabica Rose special blend for Tiramisu,
                200 ml of Collavini Ribolla Gialla Ratafià,
         70% Valrhona chocolate drops to taste, 180 g icing sugar.


                          Preparation
              Gently simmer the Ratafià until it's reduced
                  and add it to the espresso coffee.
            Gently whisk the cream, the mascarpone cheese,
                the icing sugar and the vanilla beans.
            When the mixture is semi-whipped, let it rest for
                       a couple of minutes.








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