This recipe is by Rossella Favaretto, Star Finalist in the Creative Recipe at the Tiramisu World Cup 2019
INGREDIENTS
250g of mascarpone cheese
250ml of fresh liquid cream
80g of powdered sugar
1 small cup of coffee
Coffee beans for decorating
DIRECTIONS
First of all, take the mascarpone cheese and place it in a 🥣 bowl: start kneading it with a spoon for a few seconds. At this point, add the fresh liquid cream. At the end of this step, take the electric whisk and start to process the mixture. After a few minutes, add little by little to the mixture both the powdered sugar and the ☕️ coffee, making sure to alternate them.
Transfer the mixture into a sac-à-poche and you’re ready to serve! 🤩
Rossella proposes two nice ways to serve the dish… 😉
The 1️⃣ first method involves the use of small transparent monoportions (e.g. finger food) in which to transfer part of the cream obtained, then decorating with a few coffee beans! ✨
The 2️⃣ second way is to use small glass jars (e.g. for yoghurt) and cocoa biscuits!
Here’s how it’s done: first take the 🍪 cocoa biscuits and crumble them into the bottom of the jar. Next, take the cocoa and coffee cream and place it inside the jar to create the first layer of your cake. 🍨 Add more cocoa biscuits to create the second crunchy layer and finish with the second layer of cream. 🤎
If you like, garnish your jar with chocolate drops and a cocoa biscuit!
⬇️ TURN THE SUBTITLES ON AND WATCH THE RECIPE WITH STAR ROSSELLA FAVARETTO!⬇️
