C H O C O L A T E T I R A M I S U M O U S S E L O G
I N G R E D I E N T S
TIRAMISU MOUSSE : 500g Whipped cream 100g VIZYON TIRAMISU CHARLOTTE 125g Water ( room temperature )
SPONGE BISCUIT CENTRE 6 Lady finger biscuits , trimmed to fit mould 2 cups of cold coffee in flat container
DECORATION 100g VIZYON WHITE COMPOUND COINS 15g Instant coffee powder
P R E P T I M E : 3 0 M I N S D A Y B E F O R E & 1 5 M I N S O N T H E D A Y S E R V E S : 6
GLAZE TOPPING VIZYON CHOCOLATE MIRROR GLAZE
D I R E C T I O N S
TIRAMISU MOUSSE Weigh out all ingredients for the mousse . Whip the cream until it forms soft peaks and set aside . Whisk the water and Vizyon Tiramisu Charlotte powder until fully incorporated , then fold into the whipped cream . Fill silicone bar moulds halfway with mousse and set aside . SPONGE BISCUIT CENTRE Working quickly , dip each ladyfinger into the cold coffee and place onto the mousse . Pour the remaining mousse into the moulds , covering the ladyfingers . Freeze overnight . DECORATION Drop a small quantity of melted Vizyon Chocolate Coins on a wax paper sheet and swipe upwards with a teaspoon . Dust lightly with instant coffee powder and leave to set by placing the paper in a hollow U-shape between two objects . NEXT DAY : Demould the mousse bars onto a wire rack with a drip tray underneath . Pour Vizyon Chocolate Mirror Glaze over the bars covering them completely . Finish off with the white chocolate decorations .
P O L E N F O O D . C O M . A U