Galbani Ricotta Tiramisu - Lactalis Professional | Foodservice
- 1 To make the cherry compote, destone cherries then add 15g sugar, amaretto, water and cornflour to a pan.
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Cooking tools:
- Cherry pitter
- Piping bag
- Saucepan
- Stove
- Kettle
- Measuring cup
- Whisk
- Mixing bowl
- Dish
- Spoon
- Rolling pin
- Serving platter
- Refrigerator
Ingredients
- 2 Eggs (separated)
- 250g Galbani Ricotta
- 5ml Vanilla extract
- 5g Cornflour
- 85g Sugar
- 50g Cherries
- 30g Instant coffee
- 20ml Amaretto
- 10g Amoretti biscuits
- 2tsp Cocoa powder
- 4 Sponge fingers
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