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P. 82
LA TAVERNA
Preparation: Make a Syrup with water and sugar
and cook up to 121°C, pour on the semi-whipped egg whites
in a planetary mixer. Mix with the mascarpone and coffee,
add the Ratafià and the cold Italian meringue.
For the Oro Caffè syrup
40 g Oro caffè strong espresso coffee,
8 g water, 8 g sugar, 8 g Ratafià.
Preparation: Bring all the ingredients to boil and let it cool.
For the coffee wafer
50 g almond flour, 100 g sugar, 24 g plain flour, 40 g Oro caffè
strong espresso coffee, 50 g melted butter.
Preparation: Vigorously mix all the ingredients together.
Let it cool, spread on 2 mm thick silpat,
cook for 10 minutes at 180°C.
Presentation
Moisten a square of sponge cake with the coffee syrup.
Spread the mascarpone cream on the sponge cake and over
the semifreddo. On the top place a piece of wafer.
Finish off with a tuft of mascarpone cream and pieces of wafer.
Draw an “S” with a mixture of coffee powder and icing sugar.
Nonino distillate
ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni'
14 anni in barriques e piccole botti sotto sigillo.
The glass Serving temperature 15°C.
La Taverna _Colloredo di M.te Albano (UD) _Piazza Castello, 2
Tel. +39 0432 889045 _www.ristorantetaverna.it
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