- 140 g egg white for biscuit
- 132 g sugar for biscuit
- 130 g egg yolk for biscuit
- 145 g flour for biscuit
- 195 g sugar for cream
- 45 g water for cream
- 135 g yolk for cream
- 600 g mascarpone for cream
- 300 g cream for cream
- 1 vanilla pod for cream
- 5 g gelatin leaves for cream
- 23 g water
- 600 ml espresso coffee
Recipe for biscuits : Whisk the egg white with the sugar in a clean mixing bowl to a soft peak meringue. Add gradually the yolk and continue whipping. Fold in the sifted flour.Spread it on parchment paper and bake at 200 °C for 4/5 minutes with the valve open. Once cooked, remove immediately the biscuit from the hot tray so that it does not dry too much.
Whisk water, sugar, egg yolk and vanilla beans in a double boiler, bringing the mixture to 85 °C.
Add the rehydrated gelatine and whisk in a mixing bowl until the semifreddo base reaches 40 °C.
Separately, mix in another mixing bowl the mascarpone adding the liquid cream in three times.
Lighten the second mixture with the semifreddo base and cool to + 4 °C.
To assemble and finish:
1.Biscuit cuillere soaked with espresso coffee
3.Biscuit cuillere soaked with espresso coffee
5.Biscuit cuillere soaked with espresso coffee
7.Cocoa and chocolate decoration.
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