TIRAMISÙ BE FREE
Difficulty level
Ingredients
| JOYBASE BE FREE CREAM | g 610 |
| milk | g 2720 |
| liquid cream | g 300 |
| Sucrose | g 370 |
Preparation
Pour milk into a pasteuriser and start the preparation.
At 45°C add sucrose and JOYBASE BE FREE CREAM. At 65°C add liquid cream.
Complete the pasteurisation to 85°C, then cool to 4°C.
Let the mixture rest.
Ingredients
| Mascarpone cheese | g 200 |
| egg yolk | g 200 |
| g 120 | |
| dextrose | g 80 |
Preparation
Add all remaining ingredients to the white base for ice cream and blend them together.
Pour the mixture into a batch freezer and leave until the preparation is complete.
