Tiramisù Mignon a Taglio - Corso di Pasticceria

This video of the modern Tiramisu mignon cut is very interesting. Cake Recipe 375g Sugar 5 Medium Eggs 150g Liquid Cream 125g Melted Butter 270g All-purpose Flour 5g Baking Powder Tiramisu Cream Recipe 500g Mascarpone 200g Powdered Sugar 200g Pasteurized Egg Yolks 500g Liquid Cream 15g Gelatin For anyone who asks me where they can find hard-to-find professional ingredients for cakes and ice cream, my books, and the equipment needed to make professional desserts at home, I've prepared some showcases with products I've handpicked and selected. Here's the link that will take you directly to the products: https://amzn.to/4gOV4IB My Book: Successful Desserts, where you'll find professional recipes accessible to everyone, along with preparation methods and techniques. Almost all recipes include a QR code that will take you directly to the videos, so you can also see the practical part. A video book. Alternatively, you can find the same content as the book in the ebook version: https://www.amazon.it/dp/B0CZXYZ2H4 Gelato Artigianale il mestiere del Gelatiere (Artisan Gelato, the Gelato Maker's Craft) is a handbook where you'll find professional gelato recipes, including simplified recipes (but always perfectly balanced). You'll learn how to perfectly balance new recipes from scratch and customize existing ones. Inside, you'll find a QR code to download a very useful and free gelato balancing app. Here's the link: https://tinyurl.com/326xnypb