Guerra

Ingredients

Tiramisù

1000 g

Spritz Gelée

600 g

Lotus Biscuits

450 g (56 pcs)

Decoration:

Orange Slice

Spritz Geléè

for 14 serving:

Aperol®

270 ml

Strained orange juice

180 ml

Prosecco

100 ml

Gelatin

16 g

1 Create a base layer with the cookie crumble
2 Add a layer of Tiramisù cream
3 Spread the Spritz gelée on top
4 Garnish with a slice of orange

Spritz gelée preparation:

1 Rehydrate the gelatin
2 Heat the orange juice
3 Dissolve the gelatin in the warm juice
4 Add the Aperol® and Prosecco
5 Refrigerate for 8 to 12 hours

DISCOVER TIRAMISÙ 7CHEF