UNSWEETENED WHITE CHOCOLATE TIRAMISU
- Level:
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Easy
- Makes:
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30 servings of 90 g
Lady finger sponge (rectangle of 37 x 54 cm)
Used products: Lady finger sponge (rectangle of 37 x 54 cm)
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4.2 ozegg whites
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4.2 ozsugar
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3.2 ozegg yolks
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1.9 ozFlour T55
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1.9 ozCornstarch
Preparation: Lady finger sponge (rectangle of 37 x 54 cm)
- Whip the Egg whites with the sugar
- Mix the whipped egg whites & sugar with the egg yolks
- Add the Flour T55 and the cornstarch
- Pipe, dust with icing sugar and let dry.
- Dust with icing sugar once more. Bake at 200°C for roughly 12 min.
Soaking with coffee
- Make a ristretto with the desired intensity.
- Soak roughly 300 g of sponge cake.
Light mascarpone cream
Used products: Light mascarpone cream
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1.1 ozsugar
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4.6 ozegg yolks
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1.8 lbmascarpone
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11.3 ozcream 35% fat
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6.7 ozegg whites
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0.8 ozsugar
Preparation: Light mascarpone cream
• 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.
Assembling & Finishing
Used products: Assembling & Finishing
Preparation: Assembling & Finishing
- Put the soaked lady finger sponge into the verrine.
- Pipe the tiramisu light cream.
- Dust with Cacao Barry® Décor Cacao Powder.
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