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P. 80
LA TAVERNA
COLLAVINI,
MASCARPONE
... and Oro Caffè
Ingredients for 4 people
For the Collavini Ribolla Gialla Ratafià semifreddo
40 g Ratafià Collavini, 130 g cream, 3.2 g fish gelatin,
34 g egg white, 68 g sugar, 20 g water.
Preparation: Make syrup and pour it on the semi-whipped
egg whites. Let it cool and add the Ratafià in the Italian
meringue. Soak and then dissolve the fish gelatin, add it to
the mixture gently mixing. At the end add the
semi-whipped cream, pour in pyramid moulds and freeze.
For the sponge cake
40 g eggs, 18 g sugar, lemon zest,
24 g plain flour, 4 g potato flour.
Preparation: Whip the eggs and sugar in a planetary mixer
slightly heating the mixture with a chefs torch.
Add the lemon zest. Once whipped firm, add the flours
sieved in advance and gently mix by hand.
Cook at 175°C for 20 minutes in a cake tin.
For the mascarpone and Oro Caffè Arabica Rose
special coffee blend for the Tiramisu cream
60 g mascarpone cheese, 14 g strong espresso coffee,
10 g Ratafià, 16 g egg white, 34 g sugar, 10 g water.
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