MASCARPONE CREAM BASE FOR TIRAMISU (HARTMUTS)

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Whip yolkswith granulated sugar and Frangelico hot and cold. Halfway through, add Mascarpone and continue whipping. Careful!! Mascarpone will overwhip like cream. Meantime whip heavy cream with powder sugar and vanilla. Combine all, folding carefully. Make sure that yolk-mascarpone is cold enough or you will deflate your whipped cream. Layer in shallow 200 pan with espresso soaked ladyfingers or Genoise sheets.. 2 layers each. Starting with ladyfingers and ending with Cream Base. Chill, cut into 24 servings. Top with grated couverture before service, serve on large white plate with simple dusting of ground chocolate.

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