The original Tiramisù
Intermediate level
Recipe for making a tub of Tiramisù gelato. (1kg)
For this recipe, it's necessary to prepare the WHITE BASE PASSION SA DOUBLE, discover here how to prepare it.
Water |
500g |
Joypaste Tiramisù |
200g |
Sugar |
375g |
White Base Passion SA Double |
500g |
Whole Milk |
300g |
Pastorised egg yolk |
20g |
Mascarpone |
50g |
Joypaste Crema Pasticcera |
25g |
Joygelato Mascarpone |
30g |
Cocoa Sponge |
qb |
Joycream Caffè Biscotto |
qb |
Hazelnut Wafer |
qb |
Happykao |
qb |
Coffe Syrup
Ingredients
Preparation
- Mix water, sugar, and Joypaste Tiramisù in a bowl.
- Gently warm the mixture before stirring.
- This tiramisu-flavored syrup is ideal for soaking sponge cake.
- Once prepared and after use, it is recommended to store the product in the refrigerator at +4°C.
Preparation
Ingredients
White Base Passion SA Double
500g
Whole Milk
300g
Pastorised egg yolk
20g
Mascarpone
50g
Sugar
75g
Cocoa Sponge
qb
Preparation
- Mix the White Base Passion SA Double (click here to find out how to prepare it) in a jug together with the remaining ingredients. Let it rest for about 30 minutes.
- Pour into the batch freezer and variegate in the center with Joycream Caffè Biscotto and sponge cake soaked in coffee.
- Complete the tub by extracting all the gelato from the batch freezer and shaping it as desired. Blast chill for about 2–3 minutes.
Decorazione
Ingredients
Preparation
- Decorate the surface with Joycream Caffè Biscotto and sponge cake soaked in coffee.
- Garnish as desired with hazelnut-flavored wafers. Place in the blast chiller for an additional 2 minutes.
- Dust before serving with Happycao.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
