BRIOCHES al TIRAMISÙ e alla PANNA sofficissime

You really have to try these, from a base of soft brioches (already good simple) we get desserts worthy of being displayed in a pastry shop! Simple cuts are enough and we get a flower full of TIRAMISU CREAM and coffee or with CREAM and AMARENE, the choice is yours! But then why choose if you can eat both! ⏱ First leaven for about 3 hours then, after having given it the shape, for another 40 minutes 1 hour or until it doubles in volume 🌡 We bake at 175° Static 170 Ventilated for about 25-30 minutes 📝 Ingredients 400 g Flour 0 10 g fresh brewer's yeast 100g Sugar 130ml water (room temperature) 2 eggs 60 ml Seed Oil (or Olive) Q pinch Salt 1 grated lemon Vanilla For the tiramisu filling: 250 g Mascarpone 3 tablespoons Sugar 2-3 spoons of small coffee 3 tablespoons Whipped cream Bitter cocoa Coffee beans For the cream filling: Whipped Cream Cherries in syrup Powdered sugar