Preparation
- Cover the bottom of two 1/1 GN trays with sponge fingers and drizzle with Amaretto and Limoncello.
- Soak the gelatine in cold water.
- Beat the cream until firm.
- GOLDSTEIG Mascarpone, and GOLDSTEIG Ricotta, until smooth. Flavour the mixture with vanilla sugar, sugar, espresso, lemon zest and lemon juice.
- Dissolve the gelatine in a bit of hot water and add to the mixture while stirring constantly. Fold the whipped cream in.
- Cover the sponge fingers with the cream until the topping is 1 cm thick, add more sponge fingers on top and drizzle with Amaretto and Limoncello.
- Spread the rest of the cream over the second layer of soaked sponge biscuits and smooth out.
- Put the trays in a cold place for 3 hours.
For the mango jelly
- Soak the gelatine in cold water.
- Reduce the orange juice with sugar syrup down to 1 litre and stir in the gelatine. Stir in the mango puree and stir in cold water until cold.
- Finally add the mango jelly to the set cream and put it in a cold place for another 60 minutes.
Ingredients
For 60 people:
For the tiramisu cream:
- 2 kg sponge fingers
- 1.7 l whipping cream
- 2.5 g GOLDSTEIG Mascarpone
- 2.5 g GOLDSTEIG Ricotta
- 1.2 l strong coffee
- 1.2 kg sugar
- 150 g vanilla sugar
- 30 sheets of gelatine
- 10 lemons for juice and zest
- Amaretto and Limoncello
For the mango jelly:
- 400 ml sugar syrup (1:1 boiled sugar and water)
- 24 sheets of gelatine
- 2 l orange juice
- 2 kg mango puree
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