Preparation
- Place the sponge fingers in two 1/1GN trays, cover the base and drizzle with Amaretto and Limoncello.
- Soak the gelatine in cold water.
- Whip the whipped cream until firm.
- Stir theGOLDSTEIG Mascarpone and GOLDSTEIG Ricotta until smooth. Flavour the mixture with vanilla sugar, sugar, espresso, lemon zest and lemon juice.
- Dissolve the gelatine in a little hot water and add to the mixture, stirring constantly. Fold in the whipped cream.
- Pour the cream over the ladyfingers until they are covered by 1 cm, top again with ladyfingers and drizzle with Amaretto and Limoncello.
- Spread the remaining cream over the second layer of soaked ladyfingers and smooth down.
- Chill the trays for 3 hours.
For the mango jelly
- Soak the gelatine in cold water.
- Reduce the orange juice with the purée sugar to 1 litre and stir in the gelatine. Stir in the mango puree and chill in the water.
- Finally, pour the mango jelly onto the cream and chill for another 60 minutes.
Ingredients
For 60 people:
For the tiramisu cream:
- 2 kg ladyfingers
- 1.7 litres of whipped cream
- 2.5 kg GOLDSTEIG mascarpone
- 2.5 kg GOLDSTEIG Ricotta
- 1.2 litres of strong coffee
- 1.2 kg sugar
- 150 g vanilla sugar
- 30 sheets of gelatine
- 10 lemon juice with zest
- Amaretto and limoncello
For the mango jelly:
- 400 ml puréed sugar (1:1 sugar and water boiled together)
- 24 sheets of gelatine
- 2 litres of orange juice
- 2 kg mango puree
Recipe download
