Frozen Tiramisu
Frozen Tiramisu
with vanille- and espresso-souce
| Recipes and necessary raw materials: | ||
| a) Mascarpone-sorbet | ||
| 300g | sugar | ) boil it up with |
| 700g | water | ) and |
| 20g | lemon juice | ) |
| 120g | butter | ) |
| Cool down this syrup on ice. | ||
| 40g |
JANSEN Tiramisu (5009) | ) add |
| 500g |
mascarpone (ital. cheese) | ) mix with syrup |
| This mass has to be froozen lughtly, not stiffing it hard. | ||
| b) Espresso-souce | ||
| 1000g | JANSEN Topping Vanille (180) | ) mix it with |
| 25g | JANSEN Mocroma (0860) | ) |
Serving-suggestion:
Fill this mass between two Biscuit-Japonaise frooze it for 1 h in the deep feezer. Dress a mirrow from vanille and espresso-souce on a big plate. Sprinkle it with cocoapowder. Cut the froozen dessert inti triangulary peaces and serve it on a cold plate.Garnish the triangulary peaces with dabs of cream and chocolate-raspers.