Dolce Monaca |
500g |
Pasteurized Whole Eggs |
550g |
egg whites |
100g |
powdered sugar |
100g |
35% fat cream |
425g |
whole milk |
75g |
egg yolk |
60g |
granulated sugar |
530g |
crème anglaise |
250g |
mascarpone |
250g |
lilly neutro |
50g |
fruttidor mango |
|
water |
500g |
ravifruit mango purée |
500g |
SAVOIARDO
Ingredients
Preparation
- Place all the ingredients in the bowl of a stand mixer and mix manually.
- Whip with the whisk attachment for 1 minute at medium speed, scrape the bottom of the bowl, then continue for 5 minutes at high speed.
- Using a piping bag fitted with a smooth nozzle No. 12, pipe continuous parallel strips along the entire length of the parchment paper, about 10 cm high, and dust on top with powdered sugar.
- Bake in a ventilated oven at 170–180°C (338–356°F) for about 10–15 minutes with the vent open.
CRÈME ANGLAISE
Ingredients
35% fat cream
175g
whole milk
75g
egg yolk
60g
granulated sugar
30g
Preparation
- Bring the cream and milk to a boil.
- Pour them over the egg yolks and sugar previously mixed with a whisk, taking care not to whip the mixture.
- Heat the emulsion to 82°C (180°F), stirring continuously.
- Allow to cool.
MASCARPONE MOUSSE
Ingredients
Preparation
- Emulsify the crème anglaise and the mascarpone using a spatula.
- Separately, semi-whip the cream with LILLY NEUTRO.
- Combine the two mixtures until a smooth, velvety mousse is obtained.
INSERT
Ingredients
Preparation
- Create a layer of FRUTTIDOR MANGO between the savoiardi and the mascarpone mousse.
MANGO SYRUP
Ingredients
water
500g
granulated sugar
500g
ravifruit mango purée
500g
Preparation
- Bring the water and sugar to a boil, let cool, then add the MANGO PUREE.
FINAL COMPOSITION
- Assemble the dessert in a bowl, by creating a layer of savoiardi soaked in mango, then add FRUTTIDOR MANGO and spread a layer of mascarpone mousse about 2–3 cm thick.
- Repeat the layering.
- Chill thoroughly and decorate with DOBLA decorations.
