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
Fresh in flavour, with a light and creamy texture. Versatile and easy to incorporate. It can be used in a wide variety of recipes.
A product of exceptional efficiency, remarkable convenience, and with a distinctive dairy taste that guarantees consistency and standardization in your pastry or cooking creations.
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
Fresh in flavour, with a light and creamy texture. Versatile and easy to incorporate. It can be used in a wide variety of recipes.
A product of exceptional efficiency, remarkable convenience, and with a distinctive dairy taste that guarantees consistency and standardization in your pastry or cooking creations.
