Tiramisuper

Tiramisu what a passion! Our friend and Chef Giulia Cerboneschi, who prepared for us this delicious variation of one of the most famous desserts of Italian pastry, knows it well.

What happens to a tiramisu if, in addition to the mascarpone filling, it is covered with a coffee glaze?

Giulia Cerboneschi gives us the answer, with this very personal version of her own.

Another plus of this recipe is the home-made preparationof the ladyfingers, made even tastier and more fragrant thanks to our cake flours, made from the highest quality, selected and hulled wheat.

Ingredients

Tasting for 30/40 people

Tiramisu Procedure

Preparation of the ladyfingers

In a planetary mixer, whip the egg yolk with 100 grams of caster sugar. After that, with the remaining sugar, whip, stiffly creamed, theegg white.

Finally, incorporate the two whites, alternating them with the previously sifted flour, making sure not to disassemble the mixture and mixing all ingredients from top to bottom.
Bake in a ventilated oven for 15 minutes, at 190 degrees F .

As for the mascarpone cream, all you have to do is vigorously mix all the ingredients listed above until you get a smooth and creamy mixture. Be careful not to eat it all by dint of tasting it, though! That would be a real shame for your tiramisu!

Preparation of coffee icing

In a small saucepan,bring water to a boiland add freeze-dried coffee. Also add the sugar and let it blanch for a few seconds.

At this point, combine the glucose, condensed milk, and gelatin. Bring back to a simmer and add the cocoa butter. Mix well for 2 minutes.

NB → for best result, use frosting at 30-32° C

Assembling the Tiramisuper

Proceed, inserting the ingredients in thisorder:

1. tiramisu cream
2. dusting of cocoa
3. coffee-soaked savoyard
4. mascarpone cream
5. dusting of cocoa
6. slightly wet savoiardo
7. glaze with coffee icing