Mulino Bianco Baiocchi Biscuit Tiramisù

IMG_6614 copy
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
IMG_6580 copy

METHOD

Mulino Bianco Baiocchi Biscuit Tiramisù

  1. Make sabayon with the 5 Egg Yolks and the Caster Sugar
  2. Whip the Egg Whites until stiff
  3. Whip the Cream
  4. Incorporate the Mascarpone Cheese to the sabayon, add the whipped Cream and finally the beaten Egg Whites
  5. 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
  6. Finally grate the Dark Chocolate and let stand in the refrigerator for a few minutes before serving

IMG_6620 copy

Tips

  • This dessert can be made in advance and let cool in refrigerator until ready to serve.
    IMG_6597 copy
    IMG_6585 copy