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LA PRIMULA
TIRAMISU
... Andrea Canton's Tiramisu,
Summer version
Ingredients for 8 people
Mascarpone creméux and Collavini Ribolla Gialla Ratafià
mascarpone cheese 250 g, cream 250 g, Ratafià 170 g, yolk 80 g,
fish gelatin 14 g, lime to taste, sponge cake 500 g, salt 1 g.
Preparation: Weigh all the ingredients.
In order to prepare zabaglione, put the yolk, 150 g of Ratafià,
salt and the rind of a lime in a saucepan. Add the fish
gelatin, filter and allow it to cool. Work the mascarpone
and the remaining quantity of Ratafià with a whisk
and add the zabaglione when almost cold. Whip the cream
and blend it in two stages with the mascarpone cream.
Place the sponge cake at the bottom
of the cylindrical moulds and fill them with the mixture.
Strawberry sauce
Strawberries 200 g, Ratafià 10 g, sucrose 20 g,
lime zest to taste, lime juice 10 g.
Preparation: Weigh all the ingredients separately.
Dice the strawberries and add the sucrose (to make the
hygroscopic juice extraction process easier),
the juice and the rind of a lime in a bowl. Let it rest for a few
hours and add the Ratafià. Filter the mixture.
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