An Italian cream cheese from the region of Lombardie, a gentle blend of cream and cow's milk with citric acid to enhance creaminess.
Texture is soft, slick and velvety with creamy consistency and delicate flavor with a little hint of caramel.
An ideal ingredient to make every recipe turn into a delicious delicacy. It can be used in several recipes that need a a creamy cheese. Even delicious on its own. It can be a good alternative to cream with desserts.
Tiramisu. The mascarpone cheese is the ultimate gourmet expression, inseparable from tiramisu. This dessert becoming the favorite of everyone. The classic chocolate-café tandem being the most appreciated. Variants are equally liked - Tiramisu with red fruits, Tiramisu in with biscuits, etc. (See sample of the recipe below).
Recipe bits: Essential ingredient as well to a number of recipes like Quiche in smoked salmon, cakes, crepes with mushrooms, apple cake in mascarpone...
Other pairings: Easy association with fruits like raspberries, mangoes, lemon, pineapple, and strawberries; with biscuits like lady fingers or broas; even with chocolates and coffee.
A good source of protein and calcium.
Ingredients: Pasteurised cream (milk), Pasteurised milk, acidity regulator: citric acid
*allergen advice: contains milk.
Storage: Keep refrigerated between +4°C / +6°C.
Shelf life: 12 months unopened
The Real Tiramisu
*recipe courtesy of galbani.fr
187 g Mascarpone Fresh - Galbani
37 g sugar
1 cup of coffee
Amaretto or rum
1 pack of Ladyfingers (broas)
Beat briskly powdered sugar with egg yolks.
Once thoroughly mixed, add Galbani Mascarpone Fresh. Mix well and reserve.
*Add just a little touch of rum or amaretto to bring more flavor to your tiramisu. However, avoid putting too much so that the dessert remains light.
Beat the egg whites and gently add them to the mixture.
Quickly soak half of the biscuits in black coffee (with a spoon of rum) then arrange onto the bottom of the dish.
Cover the cookies with half of the mixture.
Arrange a second layer and the last one of soaked biscuits.
Cover with the rest of the preparation and place in the refrigerator for at least 4 hours (24 hours ideally).
Before serving, sprinkle tiramisu with cocoa powder.