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P. 92
SALE E PEPE
TIRAMISU
... Ribolla gialla and chestnut Tiramisu
(autumn version)
Ingredients for 4 people
For the biscuit
1 coffee cup Oro Caffè's Arabica Rose special blend
for the Tiramisu, 2 eggs, 63 g sugar,
63 g butter, 100 g plain flour, 8 g baking powder.
For the cream
50 g Collavini Ribolla Gialla Ratafià , 1 egg yolk,
1 egg white firmly whipped, 100 g mascarpone,
100 g chestnuts boiled and cleaned.
Preparation
For the Ratafià Collavini pearls
Dissolve the agar-agar in the Ratafià, drip it in the
seed oil with a dropper, drain and rinse.
For the biscuit
Whip the eggs with the sugar.
Add the melted butter, the cold Oro Caffè coffee,
the flour and the baking powder.
Mix all the ingredients: The mixture must be fluid
150
