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 |
water |
500g |
joytopping caffè |
1000g |
happykao |
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.
- Let 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.
COFFEE SYRUP
Ingredients
Preparation
- Bring the water and sugar to a boil.
- Let cool, then add the JOYTOPPING COFFEE.
DECORATION
Ingredients
qb
Preparation
- Dust the surface of the dessert.
FINAL COMPOSITION
- Assemble the dessert in a bowl, starting with a layer of coffee-soaked sponge finger.
- Spread a layer of mascarpone mousse about 2–3 cm thick.
- Repeat the layering.
- Chill thoroughly, then dust with HAPPYKAO.
- Decorate with DOBLA decorations.
