Chocolate Tiramisu
Chocolate Tiramisu
with rassberry- and mocca-souce
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| Recipes and necessary raw materials: | |
| a) Chocolate Tiramisu | |
| 520g sugar | boil it up with |
| 150g water (120°C) | and |
| 280g yellow of an egg | pitch it slowly and mix it under the mass while its slowly cooling down. |
| 200g milk-coating | and |
| 600g dark coating | melt it together at 40°C |
| 1000g whipped cream (33%) | stir it under the molten coating |
| 600g Mascarpone (ital. cheese) | stir it under together with the coating-cream-mass and the said egg-mass |
| 100g SAFROGEL (Nr. 1027) -water-fluid | add it for stabiliesing |
| 600g ladyfingers | soak with |
| 700g coffee-syrup | |
| 50g cacao-powder | dressing |
| b) JANSEN Rassberry-Souce (157) | |
| c) JANSEN Mocca-Souce (156) | |
| 520g sugar | boil it up with |
Serving-suggestion:
Take a creamframe (60 x 40 cm) and put one part of the coffee-syrup soaked ladyfingers as under layer. Fill it up with tiramisu-mass and work on layer by layer. After that put the creamframe about 2 h in the deep freezer. Then cut in cubes. Decorate the margins from the tiramisucubes with chocolate-dressing-pieces and the top with cacaopowder and thin gold-platelet. Put the cubes on a big, cold plate and garnish them with dessertsouce.