1) Coffee Extra Shine icing
2) Vanilla semifreddo
3) Tartu-Flan
4) Sponge
5) Special Coffee semifreddo
6) Sponge
A) SPECIAL COFFEE SEMIFREDDO
Mix 1.000 g of fresh cream with 200 g of Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Special Coffee paste.
B) VANILLA SEMIFREDDO
Mix 1.000 g of fresh cream with 200 g of Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Vanilla 30 paste.
C) DIRECTIONS
Put on the mould’s bottom a first layer of sponge soaked with Coffee liquor 18° proof. Create a layer of Special Coffee semifreddo. Add another layer of sponge soaked with Coffee liquor 18° proof and a Tartu-Flan layer. Cover with a layer of Vanilla Semifreddo. Level and put into the blast chiller. Glaze with Coffee Extra Shine. To decorate at will.
| Ø cm 12 |  cod. R39666 |
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| Ø cm 14 | cod. R39698 |
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| Ø cm 16 | cod. R39653 |
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| Ø cm 18 | cod. R39654 |
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| Ø cm 20 | cod. R39655 |
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| Ø cm 22 | cod. R39656 |
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| Ø cm 24 | cod. R39657 |
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| Ø cm 26 | cod. R39658 |
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| Ø cm 28 | cod. R39659 |
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| Ø cm 30 | cod. R39660 |
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| Ø cm 32 | cod. R39661 |
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| Ø cm 34 | cod. R39662 |
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| Ø cm 36 | cod. R39663 |
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| Ø cm 38 | cod. R39664 |
