Home Recipes Orange mango tiramisu

Orange mango tiramisu

Tiramisu Orange Mango
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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

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Tiramisù 1L

  • Creamy taste and structure
  • Based on the real Italian recipe
  • With 55% mascarpone

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 Tiramisu Orange Mango Desserts

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