Page 41 - Tiramisu_ UK singole ridotto_con link

ALL’ANDRONA

CREMÉUX OF
TIRAMISU

Ingredients for 4 people
Ladyfinger (Savoiardi) spheres
5 eggs, 150 g sugar, 75 g flour, 75 g potato flour,
pinch of salt and one of ground Oro Caffè Arabica Rose
special coffee blend for Tiramisu.
Preparation: Whisk the eggs for 15 minutes, then gently
fold in the powders. Place the mixture in spherical silicon
moulds and cook for 15 minutes at 180°C.
Cocoa sorbet
300 g water, 100 g unsweetened powder cocoa,
100 g dark chocolate, 50 g glucose,
75 sugar and 5 g thickener.
Preparation: Mix all the ingredients and bring to 85°C
over a gentle heat; blast chill and process in an ice cream maker.
Mascarpone blown froth
200 g yolks, 150 g glucose, 125 g sugar,
35 g water, 375 g mascarpone cheese, 150 g cream, 150 g milk.
Preparation: Whisk the yolks with the glucose for 15 minutes.
In a saucepan, bring the water and the sugar to 121°C
then add the mixture to the whisked yolks and continue to
whisk until the mixture is cold. Fold in the remaining ingredients
and put them in a whipping siphon, refrigerate for 2 hours.

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