Tiramisu Con Raffaello
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g mascarpone, or Philadelphia
- 5 tablespoon milk
- 400 g cream
- 200 g chocolate, white
- 160 g suar, omit if necessary
- 180 g ladyfiners
- 15 piece (s) confectionery (Raffaello)
- 60 g almond (s), round
- 60 g desiccated coconut
- 150 ml Baileys Irish Cream
- 50 ml coffee, cold
- Cocoa powder
- 3 piece (s) confectionery (Raffaello)
- mint
Print Recipe
Pin Recipe Instructions
- Whip the mascarpone loosely with 5 tablespoon milk. Melt the chocolate in a double boiler. Whip the cream. Mix the chocolate and mascarpone and fold into the cream.
- Briefly put the cream in the refrigerator.
- Break the sponge cake into pieces, mash the Raffaello and mix with the nuts and desiccated coconut. Add the Baileys and coffee.
- Put a thin layer of the biscuit mixture in a glass bowl. Spread a layer of the cream on top. Repeat this process twice and smooth the top layer.
- Put in the fridge overnight.
- Dust with cocoa before serving and decorate with raffaellos and mint leaves.
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