Desserts

White chocolate, strawberry tiramisu

Made by:

Ingredients

2 dl
Mizo milk (2.8%) 2 tbsp
sugar 25 dkg
Mascarpone 10 dkg
white chocolate (quality) 2 dl
Mizo cooking cream 20-30 dkg
large grain strawberries 1 package
baby sponge cake 1 package
gelatinix

for serving:

to taste
strawberry

Instructions:

 

Line the baking tin with cling foil so that it protrudes the tin. 
Warm the milk to lukewarm and dissolve the sugar in it. Dip the sponge cakes in the milk one by one, then put them on the bottom and sides of the baking tin.
Use a food processor to beat the egg yolk with the powdered sugar until foamy, then add the mascarpone and further beat it into a foam. In another bowl, beat the cream into a hard foam with the gelatin fixative. Mix the two masses with a food processor. Melt the chocolate in a microwave oven or over steam, then mix it with the cream with gentle, quick motions.
Pour half of the mass into the bake tin, with the dipped sponge cakes in it, then press the cleaned, whole strawberries upside down into the cream. Cover it with the remaining cream, then put a final layer of sponge cakes dipped in milk on the top. Cover the tin with the overhanging cling foil, refrigerate until it freezes. 
Before serving, unfold the cling foil, put the cake on a tray and serve. Remove the cling foil from the top and slice the dessert. You may decorate its top with strawberries.


 

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