MODERN CHOCOLATE TIRAMISU'
|IRCA GENOISE CHOC||g 1000|
In a planetary mixer, whip all the ingredients for 10/12 minutes at high speed.
Spread the batter onto baking paper sheet to the thickness of 8 mm, then bake for 10 minutes at 220°C with closed valve.
|liquid cream 35% fat||g 175|
|milk 3.5% fat||g 75|
|egg yolk||g 55|
|caster sugar||g 30|
Bring milk and liquid cream to the boil in a microwave or in a pot.
In a separate bowl, add yolks to sugar and stir.
Once the milk and liquid cream mixture begins to boil, add the yolks and sugar mixture to it.
Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.
|MINUETTO FONDENTE ECUADOR 70%||g 150|
|liquid cream 35% fat||g 250|
|LILLY NEUTRO||g 25|
|Mascarpone cheese||g 250|
Add 200g of crème anglaise for bavarois to chocolate and emulsify in order to prepare a ganache.
Combine the resulting ganache with a mascarpone cheese to make an homogeneous mixture.
At last, add stabilized whipped cream.
Line a steel ring with the chocolate bisquit.
Soak a disc of bisquit into the coffee syrup and lay it into the mould, spread the mousse into a smooth layer over it, then add a second coffee-soaked disc of bisquit and cover with another layer of mousse.
Dress the top of the dessert with dollops of mousse and sprinkle with HAPPYCAO.
Complete the decoration with COCOA BEAN CUP DOBLA and MOKKA BEANS DOBLA.