Loacker Napoleon Tiramisù

All About Italy (USA) - - All About Italy | Tasteful Unions - by Ex­ec­u­tive Chef Michele Casadei Mas­sari

Mas­car­pone cream


1000gr mas­car­pone cheese

10 egg yolk or 250gr of liq­uid egg yolk

250gr sugar

100ml wa­ter

20gr gelatin pow­der (op­tional to be added in the eggs and wa­ter mix) 700ml heavy cream + 70gr con­fec­tionary sugar or gran­u­lated choco­late pow­der or shaved


Heat wa­ter and sugar in a pan to 240-248 max de­grees F. Add the sugar wa­ter to the egg yolk and mix with a hand mixer till soft and pale.

Add mas­car­pone, stir with a spat­ula and spar­ingly with a hand mixer till mixed. Whip the heavy cream with sugar sep­a­rately.

Mix the whipped cream with the mas­car­pone mix.

Re­frig­er­ate to chill.

Take a glass cup, pour a layer of mas­car­pone cream, then add a layer of Loacker Es­presso Quadra­tini, pour an­other layer of mas­car­pone and close it with a nice touch of pow­dered choco­late or choco­late crum­bles on top.

Or get cre­ative, I like to add Rasp­ber­ries to my recipe and add a sec­ond layer of Loacker to top the tiramisù, but you can play with it and have fun!

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