UNSWEETENED WHITE CHOCOLATE TIRAMISU

1. Whip the Egg whites with the sugar
2. Mix the whipped egg  whites & sugar with the egg yolks
3. Add the Flour T55 and the cornstarch
4. Pipe, dust with icing sugar and let dry.
5. Dust with icing sugar once more. Bake at 200°C for roughly 12 min.

1. Make a ristretto with the desired intensity.
2. Soak roughly 300 g of sponge cake.

• Whip the sugar, Egg yolks, Mascarpone and the Cream 35% fat
• Mix with Cacao Barry® ZéphyrTM 34% white chocolate
• Whip the Egg whites with the Sugar
• Mix gently and pipe.

1. Put the soaked lady finger sponge into the verrine.
2. Pipe the tiramisu light cream.
3. Dust with Cacao Barry® Décor Cacao Powder.