Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1.

Soake the gelatin for 5 minutes in ice water and drain.

2.

Mix the mascarpone with the egg yolks.

3. Make a meringue by whisking egg white and sugar together until soft peaks form.

4.

Whip the cream to soft peaks and reserve it in the fridge.

5. Dissolve the gelatin with 2 tablespoons of mascarpone mix over a water bath or microwave. The mixture should be lukewarm only

6. Add the gelatin to the mascarpone filling and stir until the mixture is smooth.

7. Then fold in the meringue in two steps, and after, the whipped cream in two steps. 8. Line a serving dish or flat bowl with half the ladyfingers previously soaked in coffee syrup.

9. Fill half of the mascarpone mixture over it and level it out using a pallet knife.

10.

Add one more layer of coffee-soaked ladyfingers on top.

11.

Finish off with the last layer of the remaining mascarpone cream.

12. Smooth the surface off nicely, cover with cling film and refrigerate for 2 hours.

13.

Dust the surface lightly with cocoa powder and serve.

14. Tiramisu can also be served in individual ramequins or cups following the same procedures.

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