Page 54 - Tiramisu_ UK singole ridotto_con link

COSTANTINI

For the cocoa wafer
20 g flour, 20 g egg white, 20 g sugar,
20 g butter, 8 g cocoa.
Preparation: Blend the ingredients, then shape
the wafers in uniform circles and bake.
For the Collavini Ribolla Gialla Ratafià "Caviar"
100 g Ratafià and 4 g agar-agar.
Preparation: Bring the Ratafià to a boil
and use a syringe to make spheres.

Presentation
Put the mascarpone mousse in a bowl then top
this with the sponge cake moistened in the Ratafià
and espresso Oro Caffè Arabica Rose
special coffee blend for Tiramisu.
Cover this with mousse and place the wafer
on top like a hat, then decorate with the Ratafià caviar
and a small leaf of edible silver.
Add the coffee mousse around the dessert.
Nonino distillate
Grappa Cru Monovitigno®
Fragolino Vigna Nonino - Friuli.

The glass Serving temperature 12°C.

Costantini _Collalto di Tarcento (UD) _Via Pontebbana, 12
Tel. +39 0432 792004 _www.albergocostantini.com
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