• High profit
  • Good for freezing
Tiramisu is the most beloved of all Italian desserts. Meaning “pick-me-up,” the name for this classic combination of espresso, sugar, and light mascarpone cream is an apt one, and Chef Marta gives hers a little more kick with the addition of rich chocolate flavour from Cacao Barry Plein Arôme Cacao Powder in the ladyfingers. Décor Cacao Powder is nothing short of revolutionary, allowing the Tiramisu to maintain a freshly made look all day. The result is a product that always looks perfect and is ready for sale with less effort, resulting in lower costs and less waste.
Refrigerated or Freez

Plein Arome Ladyfinger

Used products: Plein Arome Ladyfinger

Preparation: Plein Arome Ladyfinger

  1. Lightly beat the egg yolks with 120g of sugar.
  2. Separately, beat the egg whites with 400g of sugar until obtaining a stable whipping.
  3. Mix the powders and sift them.
  4. Combine the egg yolks with the egg whites and incorporate delicately.
  5. Gently incorporate the powders.
  6. Roll out approximately 1800g of compound into a 56 x 36 x 2cm mat.
  7. Bake at 210°C, valve closed.