Gianduja Tiramisu, Chocolate-hazelnut biscotti
Ingredients (30 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 625.00 | ml | Water |
| 1,875.00 | l | MEADOWLAND Classique 10 x 1L |
| Gianduja Paste 100g | ||
| 40.00 | ml | Kahlua |
| 2.00 | pc | Boudoir Biscuits, box |
| 250.00 | ml | Coffee filter, strong |
Preparation
1. Prepare the Tiramisu as per instructions on the container. Add the Gianduja paste and whisk through thoroughly
2. Dip biscuits into the coffee mix.
Pipe tiramisu mixture into the individual glasses and layer with the soaked biscuits. finish with another layer of tiramisu and dust with cocoa powder
Chef’s tip: serve with chocolate hazelnut biscotti. (Use the chocolate brownie mix, add chopped hazelnuts to the mixture and bake as per instruction. Allow cooling. Slicing thinly and proceed to dry in a cool oven as for biscotti)
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