Page 94 - Tiramisu_ UK singole ridotto_con link

SALE E PEPE

and without lumps. Line a rectangular baking tin with
baking paper, spread the mixture evenly,
bake in a non-ventilated oven at 180°C for 18 minutes.
Leave it to cool and cut out some discs with
the pastry ring of the same size of the glass in which
the dessert will be arranged.

For the mascarpone cream
Whip the egg whites until firm. Whip the yolks with
the Ratafià, add the mascarpone, mix, add the whipped
egg whites and keep in a cool place.

For the chestnuts
In a non-stick pan quickly process the chestnuts
with the Ratafià and e glaze them.

Presentation
Lay a biscuit disc at the bottom of the glass,
arrange the cream, break the Ratafià processed chestnuts
into pieces and continue alternating the layers.
Finish with the chestnuts and garnish with the Ratafià
pearls and a pinch of powder Oro Caffè coffee.
Nonino distillate
GIOIELLO® distillato di miele di Castagno.
The glass Serving temperature 12°C.

Sale e Pepe _Stregna (UD) _Via Capoluogo, 19
Tel. +39 0432 724118 _alsalepepe@libero.it
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