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LOKANDA DEVETAK
COFFEE
MOUSSE
... drowned in the Ratafià Collavini mascarpone
cream with cocoa Ladyfinger
Ingredients for 4 people
For the cocoa Ladyfinger
270 g egg white, 250 g sugar, 180 g yolk, 200 g flour,
50 g unsweetened cocoa.
Preparation: Whip the egg whites and the sugar.
Incorporate the whisked yolks.
Add the flour and the cocoa. With a spoon arrange
the mixture on the baking paper forming small rectangles.
Immediately bake at 170°C for 12 minutes.
For the mascarpone cream
250 g Collavini Ribolla Gialla Ratafia, 150 g yolk,
400 g mascarpone, 400 g whipped cream.
Preparation: Whisk the yolks with the Ratafià
and heat up to 85°C in a small saucepan.
Cool the mixture whipping it in a planetary mixer.
Add the mascarpone and, at the end,
the whipped cream.
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