by Andrea Fiori
For the cocoa bisquit: gr 250 egg whites, 250 gr sugar, 160 gr egg yolk, 230 gr flour (160 w), gr 30 cocoa
For the Coffee Bagna: 100 grams of water, 80 grams of sugar, 50 grams of espresso coffee
For the semifreddo: gr 250 egg yolk, 100 grams water + 500 grams of sugar (to be brought to121 ° C), gr 8 gelatin powder, 200 gr fresh mscarpone, gr 250 semi-whipped cream
Tiramisù is the most popular Italian dessert in the world; here we present a recipe for a semifreddo version. Ingredients: egg yolk, sugar, biscuit, espresso coffee, mascarpone, gelatin sheets, semi-whipped cream, cocoa.
Shock freezing ensures preservation at negative temperature for 5 weeks.
Thawing the product in the MultiFresh makes it possible to reduce thawing times and avoid excessive sudden temperature changes.
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