TIRAMISÙ FLOWER POT
SINGLE-PORTION VERSION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION, SERVED IN A CHOCOLATE-MADE POT
Difficulty level
SINGLE-PORTION VERSION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION, SERVED IN A CHOCOLATE-MADE POT
Ingredients
| liquid cream 35% fat | g 1000 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
| JOYGELATO MASCARPONE | g 40 |
| JOYPASTE CREMA PASTICCERA | g 30 |
Preparation
Whip cream until soft peaks form.
In a separate bowl, dissolve LILLY NEUTRO into water with a hand whisk.
Add JOYGELATO MASCARPONE and JOYPASTE CREMA PASTICCERA and stir to combine.
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 500 |
| egg whites | g 100 |
| honey | g 40 |
Preparation
Whip all ingredients together in a planetary mixer with a whisk for 10 minutes.
Pour into a pastry bag and form ladyfingers.
Bake at 190°C for 8-10 minutes.
Ingredients
| water | g 500 |
| JOYTOPPING CAFFE' | g 150 |
Preparation
Mix ingredients to create a coffee soaking syrup.
Ingredients
| CODETTE CIOCCOLATO PURO FONDENTE | To Taste |
Preparation
Use CODETTE in the final composition step, as described below.
Dip the ladyfingers into the coffee soaking syrup.
Place a layer or soaked ladyfingers in the bottom of the DOBLA FLOWER POT and top with a layer of mascarpone mousse.
Repeat layering steps twice more, ending with a layer of mousse.
Sprinkle with CODETTE CIOCCOLATO PURO FONDENTE to create a “soil” texture.
Finish with DOBLA DAISY XL and DOBLA TWIST GREEN.
Pastry Chef and Gelato Maker
