BARILLA DESSERT RECIPE By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW
- April 4th, 2016
- Posted in Chic Gourmet
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Mulino Bianco Baiocchi Biscuit Tiramisù
DESSERT
Recipe Name: Tiramisù ai Baiocchi del Mulino Bianco
SERVES 6
INGREDIENTS
Mulino Bianco Baiocchi Biscuit Tiramisù
250g Mascarpone Cheese
5 Egg Yolks
5 Egg Whites
150g pure Cream
3 Tablespoons Caster Sugar
30 Mulino Bianco Baiocchi Biscuits
50g peeled toasted Hazelnuts
50g Dark Chocolate (to be grated)
50ml Kahlua or Cointreau liquor
1 cup strong Coffee
METHOD
Mulino Bianco Baiocchi Biscuit Tiramisù
- Make sabayon with the 5 Egg Yolks and the Caster Sugar
- Whip the Egg Whites until stiff
- Whip the Cream
- Incorporate the Mascarpone Cheese to the sabayon, add the whipped Cream and finally the beaten Egg Whites
- Combine in a bowl the Kahlua or Cointreau Liquor and the Coffee. Coarsely crumble 24 Baiocchi Biscuits and the toasted Hazelnuts. Fill 6 beautiful transparent glass cups with the Crumbled Mix (base of ½ cm), then with 1 layer of the Mascarpone Cream, insert the whole Baiocchi Biscuit well visible on the glass and previously dunked in the Coffee/Liquor liquid. Add another thin layer of the Crumbled Mix and finish with another layer of Mascarpone Cream
- Finally grate the Dark Chocolate and let stand in the refrigerator for a few minutes before serving
Tips
- This dessert can be made in advance and let cool in refrigerator until ready to serve.
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