Tette Delle Monache Tiramisù

• Weigh the ingredients, except for the cofee powder, in the stand mixer bowl with the whisk attachment and pre-mix by hand.
• Whip for 1 minute at medium speed, then at maximum speed for 4 minutes.
• Add the instant coffee powder and keep whisking for 1 minute mantaining the same speed.
• Pipe the mixture onto baking trays lined with parchment paper, using a piping bag fitted with a no. 16–20 nozzle, according to the desired size.
• Bake in a convection oven at 180–190 °C for approximately 15–20 minutes with the vent open, or in a static oven at about 220 °C, keeping the oven door slightly open.
• Once baked, let them cool and fill according to the desired flavour — for better handling, it is recommended to freeze the empty product and fill it as needed.

With 250 g of mix, you obtain about 15/18 pieces.

• Whip the cream, milk, and LILLY TIRAMISÙ in a stand mixer with a whisk attachment.
• Fill the “tette delle monache” with about 30 g of tiramisù mousse.

• Glaze with CHOCOSMART WHITE and dust the surface with HAPPYKAO.