Hot Tiramisu
Mango sponge, Almond-chocolate mass, Raspberry gel and Tiramisu cream — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Zeesan Cream Stabiliser, Tiramisu – 4 kg.
- mixing speed (mango sponge)
- medium
- mixing time (mango sponge)
- 4 min
- baking temperature (mango sponge)
- 180 °C
- baking time (mango sponge)
- 40 min
Ingredients
Mango sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
Almond-chocolate mass
| Ingredient | Quantity |
|---|---|
| Roasted almonds | 600 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 450 g |
| Oil | 150 g |
Raspberry gel
| Ingredient | Quantity |
|---|---|
| Frutta Top Raspberries in gel | 600 g |
| Gelatine | 10 g |
| Water | 40 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1250 g |
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 250 g |
| Water | 250 g |
Method
- Mango sponge
Mix all ingredients at medium speed (with a flat beater) for about 4 minutes. Deposit the batter into a 60 x 40 cm frame. Bake at 180°C for about 40 minutes. Cool. Cut the mango sponge into 3 layers about 13 mm thick.
- Almond-chocolate mass
Melt the Arabesque Blanc 29 chocolate with the oil and combine with the roasted almonds. Spread over the surface of a sponge layer. Cover with a second sponge layer.
- Raspberry gel
Soak the gelatine in cold water. Warm it (do not boil) and mix with the FT raspberries in gel. Spread everything over the sponge and cover with the third sponge layer.
- Tiramisu cream
Whip the cream. Dissolve the Zeesan Tiramisu in the water and combine with the whipped cream. Spread everything over the mango sponge. Chill.
Assembly order: 1. mango sponge, 2. almond-chocolate mass, 3. mango sponge, 4. raspberry gel, 5. mango sponge, 6. tiramisu cream.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.