Rob Gentile's Signature Tiramisu

Rob Gentile's Signature Tiramisu

With Maple Syrup Zabaglione and Chocolate Mousse
Chef Robert Gentile’s limited edition Tiramisu Kit is the perfect treat to complete your Italian meal! This Drop comes with everything you need to whip together the perfect Tiramisu to enjoy at home. Made with Maple Syrup Zabaglione and Chocolate Mousse, with traditional Milano Cookies dipped in Abruzzo Amaro Espresso, you can’t go wrong with this impeccable take on an Italian classic.
Serves 2-3
•   Easy Prep
•   Ready in 10 Minutes

$29.00

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INGREDIENTS:

  • 300g Maple Syrup Zabaglione
  • 300g Chocolate Mousse
  • 12pc Milano Cookies
  • 200mL Abruzzo Amaro Espresso
  • 15g Cocoa Powder

ITEMS NOT PROVIDED:

Make sure you’ve got Scissors, a Knife, a Cutting Board, and a Casserole Dish. Now, let’s get cooking!


PREP INSTRUCTIONS:

  1. Using a pair of scissors, cut a 1.5’’ hole from the tip of the piping bags housing the Maple Syrup Zabagione and Chocolate Mousse.
  2. Transfer the Abruzzo Amaro Espresso into a large bowl (big enough to dip the Milano Cookies).
  3. Get your casserole dish and start to build your Tiramisu: Dip your Milano Cookies one at a time into the Abruzzo Amaro Espresso and allow to soak for 2 seconds. Let the excess Abruzzo Amaro Espresso drip off and place a single layer of Abruzzo Amaro Espresso-soaked Milano Cookies on the bottom. Note: Each layer should have 6 cookies: 4 vertically and 2 horizontally. 
  4. Pipe your Chocolate Mousse over the cookies, using constant pressure to create a smooth even layer. 
  5. Dip your Milano Cookies into the Abruzzo Amaro Espresso and allow to soak for 2 seconds. Let the excess Abruzzo Amaro Espresso drip off and place a single layer of Abruzzo Amaro Espresso-soaked Milano Cookies on top of the Chocolate Mousse
  6. Pipe your Maple Syrup Zabaglione over the Cookie, using constant pressure to create a smooth even layer. 
  7. Spoon the Cocoa Powder into a fine mesh sieve. Using the edge of the spoon, tap the side of the fine mesh sieve to lightly dust the top of your tiramisu. 
  8. Set in the fridge for at least 4 hours. 

Chef Hint: If you cannot find a fine mesh sieve, a salt or icing sugar shaker works amazing as well! 

 


Rob Gentile

Executive Chef