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
- Whip the egg whites with the sugar.
- Add the egg yolks.
- Sift the cornstarch with the flour and gently add to the batter.
- 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
- Whip the egg yolks in the mixer until they whiten.
- Heat the milk and sugar until it boils and add the previously hydrated gelatin.
- Add to the whipped yolk, Mascarpone Quescrem and cream. Beat until whipped.
- Add the gelatin sheets dissolved in the milk in a thin stream and continue beating to integrate.
- Place in a piping bag and use immediately.
