Medium
Containing: 2 Components

Tiramisu espresso

Zutaten: Tiramisu espresso

  • 500 g
    Sahne
  • 87 g
    Streuzucker
  • 30 g
    Wasser
  • 75 g
    Eigelb

Zubereitung: Tiramisu espresso

Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.

Zutaten: Tiramisu espresso

  • 500 g
    Mascarpone
  • 4 Hülse(n)
    Vanille aus Madagaskar

Zubereitung: Tiramisu espresso

Then add mascarpone and whip.

Zutaten: Tiramisu espresso

  • 250 g
    Callebaut® White Chocolate Velvet

Zubereitung: Tiramisu espresso

Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable

Zutaten: Tiramisu espresso

  • Callebaut® Kakaopulver (CP-E0-776)

Zubereitung: Tiramisu espresso

To dust

Zutaten: Tiramisu espresso

  • CHM-BS-19848E0

Zubereitung: Tiramisu espresso

To decorate

Zutaten: Tiramisu espresso

  • CHD-CM-19839E0

Zubereitung: Tiramisu espresso

To pipe into

Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

Pistachio snobinettes

Zutaten: Pistachio snobinettes

  • 240 g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
  • 200 g
    Callebaut® White Chocolate Velvet

Zubereitung: Pistachio snobinettes

Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper

Zutaten: Pistachio snobinettes

  • 60 g
    Persian pistachio powder

Zubereitung: Pistachio snobinettes

To dust

Zutaten: Pistachio snobinettes

Zubereitung: Pistachio snobinettes

To fill the pistachio filling

Pipe the crème into the snobinettes.
Dust with powdered pistachio powder.

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