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TIRAMISÙ FLOWER POT

SINGLE-PORTION VERSION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION, SERVED IN A CHOCOLATE-MADE POT

Difficulty level

Ingredients

liquid cream 35% fat g 1000
LILLY NEUTRO g 100
water g 100
JOYGELATO MASCARPONE g 40
JOYPASTE CREMA PASTICCERA g 30

Preparation

Whip cream until soft peaks form.
In a separate bowl, dissolve LILLY NEUTRO into water with a hand whisk.
Add JOYGELATO MASCARPONE and JOYPASTE CREMA PASTICCERA and stir to combine.

Ingredients

IRCA GENOISE g 500
eggs g 500
egg whites g 100
honey g 40

Preparation

Whip all ingredients together in a planetary mixer with a whisk for 10 minutes.
Pour into a pastry bag and form ladyfingers.
Bake at 190°C for 8-10 minutes.

Ingredients

water g 500
JOYTOPPING CAFFE' g 150

Preparation

Mix ingredients to create a coffee soaking syrup.

Preparation

Use CODETTE in the final composition step, as described below.

Final composition

Dip the ladyfingers into the coffee soaking syrup.
Place a layer or soaked ladyfingers in the bottom of the DOBLA FLOWER POT and top with a layer of mascarpone mousse.
Repeat layering steps twice more, ending with a layer of mousse.
Sprinkle with CODETTE CIOCCOLATO PURO FONDENTE to create a “soil” texture.
Finish with DOBLA DAISY XL and DOBLA TWIST GREEN.

Antonio Losito
Antonio Losito

Pastry Chef and Gelato Maker

Recipe created for you by Antonio Losito