Tiramisu

Composition

  • Soletilla biscuits
  • Mascarpone Quescrem for tiramisu
  • Cocoa powder
  • Espresso coffee
  • Amaretto

Mounting

    • Place a base of sponge cakes and soak in coffee with Amaretto.
    • Dose the cream of Mascarpone Quescrem.
    • Put another base of sponge cakes soaked in coffee with Amaretto and add another layer of Mascarpone Quescrem.
    • Sprinkle cocoa on top.
    • Refrigerate and serve.

SOLETILLA BISCUITS

Ingredients

Egg whites 300 g
Sugar 270 g
Egg yolks 160 g
Flour 200 g
Corn starch 70 g

Preparation

  1. Whip the egg whites with the sugar.
  2. Add the egg yolks.
  3. Sift the cornstarch with the flour and gently add to the batter.
  4. Shield buttons and bake at 190 ºC for 5 to 10 minutes.

MASCARPONE CREAM

Ingredients

Mascarpone Quescrem 600 g
Cream 35% G.M. 240 g
Sugar 120 g
Egg yolk 49 g
Milk 20 g
Gelatin sheets 8 g

Preparation

  1. Whip the egg yolks in the mixer until they whiten.
  2. Heat the milk and sugar until it boils and add the previously hydrated gelatin.
  3. Add to the whipped yolk, Mascarpone Quescrem and cream. Beat until whipped.
  4. Add the gelatin sheets dissolved in the milk in a thin stream and continue beating to integrate.
  5. Place in a piping bag and use immediately.
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