Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mascarpone cream
Tiramisu
Utensils
One mould (holding approx. 2 l)
How it's done
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Mascarpone cream
Using the whisk on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until the mixture is foamy. Mix in the mascarpone. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the whipped cream and then the beaten egg whites into the mixture using a rubber spatula.
Tiramisu
Place half of the panettone slices in the dish. Drizzle half of the coffee on top. Spread half of the mascarpone cream on top. Layer the remaining panettone, drizzle with the remainder of the coffee, and spread the remainder of the cream on top. Cover and chill for approx. 2 hrs. Dust with cocoa powder.
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