Ancora Tu
1) Gran Cacao
2) Tiramisù semifreddo
3) Cioccoloca filling
4) Chocolate sponge
5) Tiramisù semifreddo
6) Cioccoloca filling
7) Chocolate sponge
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.
- Rectangular shape aluminium moulds
cm 16x8x5h cod. R01304 cm 20x9x5h cod. R01305 cm 25x9x5h cod. R01306 cm 30x9x5h cod. R01307 - Piping bag
- Kitchen aid