Ancora Tu

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Mascarpone
g
150
Chocolate sponge
g
To taste
See Ciocco Pandis recipe
Cod. 40996
Coffee junior liquor
g
to taste
Cioccoloca
g
to taste
Gran Cocoa 22/24 dark
g
to taste
Ancora Tu
Ancora Tu
Layers

1) Gran Cacao
2) Tiramisù semifreddo
3) Cioccoloca filling
4) Chocolate sponge
5) Tiramisù semifreddo
6) Cioccoloca filling
7) Chocolate sponge

Directions

A) MASCARPONE SEMIFREDDO
Mix fresh cream with Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Mascarpone paste (Tiramisù).

B) DIRECTIONS
Put on the mould’s bottom a layer of chocolate sponge soaked with Coffee junior liquor. Create a layer of Cioccoloca filling and another one of Mascarpone semifreddo (A). Continue with a layer of chocolate sponge soaked with Coffee junior liquor, a layer of Cioccoloca filling and cover with Mascarpone semifreddo (A). Put into the blast chiller for about 40 min. Take it out from mould and spray with Gran Cacao 22/24 dark.

Necessary tools
  • Rectangular shape aluminium moulds
    cm 16x8x5h   cod. R01304
    cm 20x9x5h   cod. R01305
    cm 25x9x5h   cod. R01306
    cm 30x9x5h   cod. R01307
  • Piping bag
  • Kitchen aid
Number of portions
14/16

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fugar commerciale
arte dolce
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