Tiramisu imperial minerva
Make it quick and easy with Café Minerva!
Ingredients
Coffee cream:
- 350 g Cream Cheese
- 350 g milk cream
- 200 g condensed milk
- 1⁄4 teaspoon (1.25 ml) Vanilla Essence.
- 4 teaspoons (20 ml) My Essence of Coffee
Coffee syrup:
- 100 ml Mi Esencia de Café.
- 100 g Condensed milk
- 1⁄4 teaspoon (1.25 ml) Vanilla Essence.
- 300 g ladyfingers.
Assembly – Decoration:
- Mold
- Cocoa powder to taste. Note: 1 teaspoonful (1 tsp) = 5mililiters
Render
- 8 portions
Preparation
Coffee cream:
- Place in a bowl 350g cream cheese, 200g condensed milk, 1⁄4 teaspoon (1.25ml) vanilla essence, and mix using wrapping motions. Then add 350g of milk cream.
- Beat at medium speed and add 4 teaspoons (20ml) of My Coffee Essence in a stream until a homogeneous mixture is obtained.
Coffee syrup:
- In a bowl place 100 ml of My Coffee Essence, 100g of condensed milk, and 1⁄4 teaspoon (1.25ml) of vanilla essence, mix and set aside at room temperature.
Dessert assembly:
- Soak the ladyfingers with the coffee syrup, previously elaborated in the previous process.
- Place moistened ladyfingers in the base of the mold.
- Add the coffee cream, until a layer is formed.
- Spread ladyfingers with the coffee cream until the mold is completely covered.
- Sprinkle cocoa powder to taste.
- Refrigerate for 4 hours to obtain a suitable consistency.
- Ready, now enjoy this recipe.
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