DULCEY 35% TIRAMISU
Cut 3 strips of biscuits measuring 30 x 10 cm. Soak the biscuits in the coffee syrup. In a dessert frame 30 x 10 x 5 cm high, place a strip of biscuit and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Immersion blender
- Instant-read thermometer
- Offset spatula
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Cake ring
- Hand mixer
- Whisk
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Saucepan
- Spoon
- Chef's knife
- Refrigerator
- Freezer
- Plastic wrap
Ingredients
- 40g egg yolks
- 105g whole eggs
- 110g (85g + 25g) sugar
- 65g egg whites
- 50g flour
- 5g coffee powder
- 200g brewed espresso
- 25g sugar
