Home Recipes Orange mango tiramisu

Orange mango tiramisu

Desserts Fruit

photo1 | Debic

Ingredients

For 8 servings

Sablé Breton

900 g Debic Cake butter

720 g sugar

5 g lemon peel

10 g lemon juice

9 g salt

110 g egg

45 g baking powder

1380 g flour

Orange tiramisu

1000 g Debic Tiramisu

200 g orange puree

15 g Cointreau 60% vol

Finishing

200 g neutral glazing is orange coloured

150 g mango coulis

orange peel

Mycryo cocoa butter

Debic products used

Cake Butter 4x2.5KG

Tiramisù 1L

Preparation

Sablé Breton

Bring the butter at room temperature.

Add egg to sugar and mix.

Add butter, salt, lemon juice and peel.

Add sifted flour and baking powder until combined.

Mozzarella cream

Whip the Debic Tiramisu lightly.

Add the orange puree and the Cointreau.

Pipe dots into a round silicone mold of 12 cm and freeze.

Keep the rest of the tiramisu separate in the fridge.

Assembly

Roll out the Sablé Breton at 2.3 mm and cut with a 14 cm ring.

Bake at 180°C for 8 min after baking, sprinkle with micro powder.

Heat up orange neutral glazing and glaze the tiramisu mousse.

Place on the Sablé Breton and pipe dops whit the rest of the tiramisu mousse.

Make a dimple in each blob and fill it with mango coulis.

Decorating with the orange peels and a chocolate decoration.

Recipe tags Desserts Fruit

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debic for baker