TIRAMISÙ CRISP
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Difficulty level
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Ingredients
| IRCA GENOISE | g 1000 |
| eggs | g 800 |
| type 00 white flour | g 100 |
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes.
Spread on 40x60 trays ,with baking paper or silicone mat, at 0,5cm and bake for 8-10 minutes at 200 ° C.
Cut into squares 16x16 cm.
Ingredients
| liquid cream 35% fat | g 175 |
| full-fat milk (3,5% fat) | g 75 |
| egg yolk | g 60 |
| caster sugar | g 30 |
Preparation
Bring the cream and milk to the boil and pour over the egg yolks and sugar previously mixed with a whisk.
Bring to 82 ° C, mixing continuously.
Let it cool down.
Ingredients
| creme anglaise | g 250 |
| Mascarpone cheese | g 250 |
| liquid cream 35% fat | g 250 |
| LILLY NEUTRO | g 50 |
Preparation
Emulsify, with the help of a spatula, the crème anglaise and mascarpone.
Half whip the cream with neutral Lilly.
Combine until you get a velvety mousse.
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
Melt the PRALIN DELICRISP in the microwave and spread it between two sheets of baking paper forming a layer of about 2 mm.
Chill in the refrigerator for at least 1 hour.
Cut into 16 cm squares and keep them in the freezer.
Ingredients
| water | g 500 |
| caster sugar | g 500 |
| JOYTOPPING CAFFE' | g 1000 |
Preparation
Bring the water and sugar to boil, allow to cool and then add the Joytopping Caffè.
Ingredients
| HAPPYKAO | To Taste |
Preparation
Dust over the cake
Compose the cake inside a 5cm high 16x16 square steel mold.
Start with a layer of savoiardo biscuit soaked in coffee syrup.
Lay the square of Delicrisp.
Spread a layer of about 1 cm of mascarpone mousse.
Repeat the layering as before.
Allow to cool in a blast chiller then sprinkle with HAPPYCAO.
Decorate with VANILLA BEANS and BUTTERFLY DARK DOBLA.
Pastry Chef and Gelato Maker
