Pensiero Stupendo

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Mascarpone
g
150
Biscotti Savoiardi
g
q.b.
Coffee junior liquor
g
to taste
Cioccoloca
g
to taste
Grand Cocoa 22/24 dark
g
to taste
Pensiero Stupendo
Pensiero Stupendo
Layers

1) Cookie “Savoiardo”
2) Gran Cacao
3) Mascarpone Semifreddo
4) Cioccoloca Variegato
5) Mascarpone Semifreddo
6) Cioccoloca Variegato

Directions

A) MASCARPONE SEMIFREDDO
Mix fresh cream with Biancherò. Whisk slowly until the powder is completely dissolved and there are any lamps left. Whip in the kitchen aid to reach an average consistence adding little by little Mascarpone paste.

B) DIRECTIONS
Put on the bottom of the glass a layer of Cioccoloca variegato and carry on with a layer of Mascarpone semifreddo (A). Put another layer of Cioccoloca variegato and on the top a layer of Mascarpone semifreddo (A). Sprinkle it with Gran Cacao 22/24 dark. Soak “Savoiardo” cookies with Coffee junior liquor, sprinkle  with Gran Cacao 22/24 dark and put one of those inside each glass. Keep at positive temperature.

Necessary tools
  • Glasses or mono-portion
  • Piping bag
  • Kitchen aid
Number of portions
15/20

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fugar commerciale
arte dolce
coronelli