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Mango and Chocolate Tiramisu with Pavesini · GialloZafferano.com

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  Speaker 1: Mango and chocolate. Ramizoo with paveccini brings together creamy mascarpone,
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  Speaker 1: dark chocolate and fresh mango in light layers. It is
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  Speaker 1: an baked dessert ideal for warm days and family gatherings.
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  Speaker 1: You prepare it in about forty minutes plus about five
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  Speaker 1: hours and thirty minutes of chilling time. The quantities are
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  Speaker 1: for an eight by eight inch pan and serve about
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  Speaker 1: six people. Ingredients for the cream whole milk three hundred grams, sugar,
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  Speaker 1: one hundred and fifty grams, egg yolks one hundred grams
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  Speaker 1: about five to six medium yolks, corn starch twenty grams,
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  Speaker 1: dark chocolate, one hundred and fifty grams fifty five percent cocoa,
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  Speaker 1: chopped fine salt one pinch For the mascarpone and cream mixture,
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  Speaker 1: mascarpone cheese, five hundred grams fresh liquid cream two hundred
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  Speaker 1: and fifty grams For assembling pavecini biscuits one hundred and
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  Speaker 1: five pieces about ten snack packs. Whole milk four hundred
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  Speaker 1: and fifty grams for soaking the paveccini mango two hundred
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  Speaker 1: and ten grams of cleaned pulp cut into cubes, dark
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  Speaker 1: chocolate twenty five grams chopped for decorating dark chocolate curls
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  Speaker 1: as needed. First, prepare the chocolate custard cream. You pour
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  Speaker 1: three hundred grams of whole milk into a saucepan, add
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  Speaker 1: a pinch of fine salt, and bring it to a boil.
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  Speaker 1: While the milk heats, you place one hundred and fifty
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  Speaker 1: grams of sugar and one hundred grams of egg yolks
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  Speaker 1: in a bowl. You mix well with a whisk until smooth.
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  Speaker 1: You add twenty grams of corn starch and mix again
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  Speaker 1: until there are no lamps. When the milk is very hot,
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  Speaker 1: you pull it over the egg and sugar mixture slowly.
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  Speaker 1: While you stir. You mix until everything is combined. You
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  Speaker 1: transfer the mixture back into a clean saucepan. You cook
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  Speaker 1: over medium heat, stirring often until the caster chickens. Once
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  Speaker 1: the cast is stick you remove it from the heat.
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  Speaker 1: While it is still hot, you add one hundred and
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  Speaker 1: fifty grams of chopped dark chocolate. You steir until the
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  Speaker 1: chocolate melts completely and the cream is smooth. You pour
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  Speaker 1: the chocolate cream into a white dish. You cover it
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  Speaker 1: with plastic wrap in direct contact with the surface so
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  Speaker 1: it does not form a skin. You let it cool
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  Speaker 1: to room temperature, then place it in the refrigerator for
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  Speaker 1: at least two hours. After the chilling time, you prepare
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  Speaker 1: the mascarpone and cream mixture. You place five hundred grams
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  Speaker 1: of mascarpone cheese and two hundred and fifty grams of
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  Speaker 1: fresh liquid cream in a large bowl. You whip them
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  Speaker 1: with electric bitters until the mixture is thick and fluffy.
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  Speaker 1: You take the cold chocolate custard from the refrigerator. You
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  Speaker 1: loosen it with a spatula, stirring gently. Then you add
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  Speaker 1: it to the whipped mascarpone and cream. You fold it
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  Speaker 1: in carefully from the bottom to the top until you
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  Speaker 1: have a smooth, well vetty chocolate cream. You transfer this
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  Speaker 1: cream into a piping bag fitted with a plain round
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  Speaker 1: tip of about fifteen millimeters or about five eighths of
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  Speaker 1: an inch. You place the filled piping bag in the
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  Speaker 1: refrigerator while you prepare the remaining elements. You peel the mango.
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  Speaker 1: You remove the central pit. You cut the pulp into
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  Speaker 1: small cubes. You now assemble the tiramizoo. You line an
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  Speaker 1: eight by eight inch square ring or pen with parchment
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  Speaker 1: paper and place it on a tray. You pour four
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  Speaker 1: hundred and fifty grams of whole milk into a shallow dish.
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  Speaker 1: You quickly dip the Pavesini biscuits in the milk, one
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  Speaker 1: at a time without soaking them for too long. You
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  Speaker 1: take about twenty nine pavicini and arrange them upright all
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  Speaker 1: around the inner edge of the pan to form a frame.
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  Speaker 1: You continue dipping more pavesini milk. You create a double
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  Speaker 1: layer of pavisini to completely cover the bottom of the pan.
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  Speaker 1: For this first base you use about thirty eight pavesini.
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  Speaker 1: You take the piping bag with the chocolate mascarpone cream.
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  Speaker 1: You pipe half of the cream over the bottom layer,
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  Speaker 1: forming regular dollops and covering the whole surface. You sprinkle
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  Speaker 1: twenty five grams of chopped dark chocolate evenly over the cream.
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  Speaker 1: You add half of the mango cubes, spreading them over
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  Speaker 1: the surface. You create the second base layer. You dip
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  Speaker 1: more pavicini in milk and arrange another double layer to
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  Speaker 1: cover the mango and chocolate. You use about thirty eight
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  Speaker 1: more pavicini for this second double layer. You pipe more
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  Speaker 1: cream on top. You cover the entire surface with the
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  Speaker 1: remaining cream, forming given dollops. You decorate by sprinkling about
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  Speaker 1: half of the dark chocolate curves over the cream. You
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  Speaker 1: add the remaining mango cubes on top. You finish with
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  Speaker 1: the last chocolate curs. You place the tiramizoo in refrigerator
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  Speaker 1: and let it rest for about three hours so the
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  Speaker 1: layer set and the flavors blend. After this time, you
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  Speaker 1: remove the ring or pen edge, lift away the parchment paper,
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  Speaker 1: and you serve the mango and chocolate ramizzouo with paviccini.
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  Speaker 1: You store any leftovers in the refrigerator and consume them
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  Speaker 1: within one day. You do not freeze this dessert.