Crema tiramisu

• 01. Whip the thawed frozen mascarpone about 70%.
  02. The egg yolk and egg white are whipped and air-captured respectively.
  03. Boil the sugar water to 120℃, add 1/3 to the egg yolk to make patabomb, and add the other 2/3 to the egg bag
  Make Italian meringue.
  04. Dissolve the soaked gelatin, mix it in warm patabomb, and mix it with whipped 01.
  05. Mix the Italian meringue in 04 to complete.

Savoiardi per la torta

• 01. Whip the egg white and sugar and add 1/3 to the well-dissolved egg yolk.
  02. Mix with the sachetin flour and add the rest of the egg white.
  03. Squeeze into a 60 x 40 cm plate with a piping bag and bake at 170°C for 15-18 minutes

Bagna caffe’

• 01. Boil water B and sugar and melt coffee powder.
  02. Mix capsule coffee and cold water A in 01.
  03. Use it by cooling it down.

montage

• 01. Cut the Savoiardi perla torta into a 16-cm-diameter ring.
  02. Put a mustache on the mousse ring, put on Savoyardi, and use a bagna cape
  Wet it.
  03. Fill half of the crema tiramisu and repeat 02.
  04. Once again, fill the crema tiramisu flat and freeze it.
  05. Just before serving, sprinkle cacao powder to finish.