Pensiero Stupendo

Ingredients
Fresh cream 35% fats
gr
1000
Biancherò
gr
200
Mascarpone
gr
150
Biscotti Savoiardi
gr
q.b.
Coffee junior liquor
gr
to taste
Cioccoloca
gr
to taste
Grand Cocoa 22/24 dark
gr
to taste
Pensiero Stupendo
Pensiero Stupendo
Layers

1) Cookie “Savoiardo”
2) Gran Cacao
3) Mascarpone Semifreddo
4) Cioccoloca Variegato
5) Mascarpone Semifreddo
6) Cioccoloca Variegato

Directions

A) MASCARPONE SEMIFREDDO
Mix fresh cream with Biancherò. Whisk slowly until the powder is completely dissolved and there are any lamps left. Whip in the kitchen aid to reach an average consistence adding little by little Mascarpone paste.

B) DIRECTIONS
Put on the bottom of the glass a layer of Cioccoloca variegato and carry on with a layer of Mascarpone semifreddo (A). Put another layer of Cioccoloca variegato and on the top a layer of Mascarpone semifreddo (A). Sprinkle it with Gran Cacao 22/24 dark. Soak “Savoiardo” cookies with Coffee junior liquor, sprinkle  with Gran Cacao 22/24 dark and put one of those inside each glass. Keep at positive temperature.

Necessary tools
  • Glasses or mono-portion
  • Piping bag
  • Kitchen aid
Number of portions
15/20

Ask for information


* Fields marked with asterisk are required

Powered by ChronoForms - ChronoEngine.com

The group

fugar commerciale
arte dolce
coronelli