TIRAMISU

INGREDIENTS

  • 800 g of vanilla fingers
  • 2 cups of strong coffee
  • 1 measure of coffee liqueur
  • 144 g of yolk
  • 30 ml of water
  • 160 g of sugar
  • 400 g of Milkaut Profesional Crematto
  • 200 g of Mascarpone
  • 400 ml of Milkaut Profesional Cream 39%
  • bitter cocoa as needed

MILKAUT SOLUTIONS

PROCESS

Whisk the egg yolks, sugar, and water in a bain-marie until frothy (85 °C). Beat with an electric mixer until the mixture cools down. In a separate bowl, mix the Milkaut Profesional Crematto and Mascarpone until smooth. Gently fold in the Milkaut Profesional Cream 39% until it is half-whipped. Finally, carefully fold this cream mixture into the egg yolk mixture.

ASSEMBLY

Alternate layers of vanilla fingers previously soaked in coffee and liquor with cream. Decorate with bitter cocoa and cool in the refrigerator for a minimum of 3 hours.

TAGS

MILKAUT SOLUTIONS