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LÀ DI MORET
TIRAMISU
Ingredients for 4 people
For the biscuit
180 g egg white, 100 g sugar, 100 g yolk,
15 g inverted sugar, 60 g flour, 60 g cornflour.
Preparation: Whip the egg whites and the sugar,
mix the inverted sugar with the lightly whisked yolks
and then add this to the whipped egg whites,
together with the flour and cornflour. Spread on a baking
sheet and bake at 200°C for 6 minutes. Cut to size.
For the Collavini Ribolla Gialla Ratafià cylinder
200 g Collavini Ribolla Gialla Ratafià, 50 g Collavini
Ribolla gialla, 150 g 70% chocolate, 100 g cocoa butter.
Procedimento: Use acetate foil to make cylinders
measuring 8 mm in diameter and 11 mm in length. Fill them
with a mixture of syrup and Ratafià then freeze. Melt the
chocolate with the cocoa butter and coat the syrup cylinders.
For the Tiramisu cream
For the base: 80 g yolk, 120 g sugar, 50 ml water.
For the cream: 225 g Tiramisu base,
300 g mascarpone cream, 200 g cream, 5 g di fish gelatin.
Procedimento: Bring water and sugar to 121°C,
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