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Cookies Semifreddo

tag: cakes

Ingredients
Semifreddo base , chocolate farcitutto, coffee, tiramisù bagni, mectuorlo, cookies variegato, biscottino paste, milk, cream.

Begin by weighing out the biscotino paste , place the cookies variegato into a piping bag .

Weigh out the Mectuorlo , weigh out the quantity of bagni syrup required and dilute it with water.
Mix together well until thoroughly blended.
Place the planetary mixer bowl preferably previously cooled , on the weighing scale .
Weigh out the quantity of semifreddo base, milk and cream required and mix together manually, using the planetary mixer whisk.

Turn on the the planetary mixer at the medium speed setting .

In the meantime cut the sponge cake into the shapes best suitable for the various molds . Soak with some syrup solution .
When almost fully whipped add the previously weighed out biscottino paste and mectuorlo into the planetary mixer ensuring all the ingredients are well blended .
Now add a layer of Cookies ripple previously placed in a piping bag , over the sponge cake and in all the molds.
Turn off the planetary mixer and place the semifreddo base mixture flavoured and whipped until three quarters of the way ready into the piping bag.

Fill the molds , using a palate knife for removing any excess . Place the molds in the freezer at a temperature of - 20°C.
Once the necessary time period has elapsed remove it from the freezer, gently warm the circumference of the stainless steel mould using a kitchen blow torch and pour the chocolate filling onto the surface of the semifreddo , spreading it out using a palate knife , until it is completely smooth .
Remove the cake from the mold and decorate the surface by creating small tufts of Italian meringue around the edges , using a piping bag .
Sprinkle with crumbled cookies and finally place a sugar decoration made using Mec sugar , in the middle of the cake.

Repeat the process on the remaining individual desserts , flame the meringue, adding decorations such as chocolate or some fruit as desired.