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Preparation

- Remove the paper around the panettone and cut some slices horizontally.

Ingredients

water g 600
caster sugar g 400
JOYTOPPING CAFFE' g 200

Preparation

- Bring all the ingredients to 60°C.

Ingredients

full-fat milk (3,5% fat) g 1000
caster sugar g 300
egg yolks g 150
SOVRANA g 80
unsalted butter 82% fat g 120
Pasta Frutta Oro orange - Cesarin g 25

Preparation

- Mix the yolk and SOVRANA and 1/4 of the milk cold with a whisk.
- Boil the remaining milk with the sugar, add the mixture and continue to boil for two minutes, finally add the orange-gold fruit paste.
- Once it has cooled down to 40°C, add the butter and mix.

Ingredients

liquid cream 35% fat g 200
Mascarpone cheese g 200
g 200
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 5
confectioner's sugar g 20

Preparation

- Semi whip cream.
- Add the mascarpone and mix in the planetary mixer.
Add the custard and mix by hand with the help of a marisa.
- Finally add the JOYPASTE VANILLA and the icing sugar, mixing again.

Preparation

- Spread the white chocolate on a strip of acetate and with the help of a tarot with the teeth make small waves, wait for it to crystallize slightly.
- Pour the dark chocolate over it and with the help of an angled spatula, spread it over the entire surface.
- When the chocolate is slightly crystallized, place another sheet of acetate on it and turn everything around an iron ring.
- once completely crystallized remove the ring.

Final composition

- Place a slice of panettone inside a steel ring covered with a sheet of acetate.
- Brush the wet.
- Spread a layer of mascarpone cream.
- place another layer of panettone and wet with the coffee syrup.
- Make a decorative layer of mascarpone cream.
- Decorate with the HAPPYCAO.
- Arrange the previously made chocolate ring around the cake.

Recipe created for you by Mirko Scarani

Pastry Chef