Page 61 - Tiramisu_ UK singole ridotto_con link
P. 61
DA TONI
A COLD
TIRAMISU
... with Ribolla Gialla Ratafià
Ingredients for 4 people
For the Ladyfinger
120 g sugar, 80 g egg white, 70 g yolk, 90 g plain flour,
40 g potato flour, 20 g honey, vanillin to taste.
Preparation: Whip the egg whites and sugar until firm.
Whip the yolks separately with the honey then
combine the two mixtures. Fold in the flour, potato flour
and vanillin. Use a pastry bag to shape 5 cm diameter
discs on a baking sheet covered with greaseproof paper
and bake at 185°C for 8-9 minutes.
For the mascarpone and Ratafià cream
270 g yolk, 500 g mascarpone,
200 g sugar, 300 g whipped cream, 8 g fish gelatin,
30 g Collavini Ribolla Gialla Ratafià.
Preparation: Soften the fish gelatin in cold water.
Whip the yolks, sugar, fish gelatin and Ribolla in a bain-marie.
Heat to 82°C then remove from the heat.
When the mixture is at room temperature, add the mascarpone
cheese and whipped cream, then place in the fridge
to rest for a couple of hours before using it.
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