Sfera Dolce Recipe
CALLEBAUT CHOCOLATE, TIRAMISU, FEUILLETINE CRUNCH, ESPRESSO CARAMEL TABLESIDE
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Ingredients
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Sfera Dolce Components
Method
Preparation of Sfera Dolce
- 1
Melt the Chocolate
In a heatproof bowl, melt the Callebaut dark chocolate over a double boiler until smooth. Remove from heat and let cool slightly.
- 2
Prepare the Tiramisu Base
In a mixing bowl, combine the mascarpone cheese with sugar. Whisk until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- 3
Soak the Ladyfingers
Dip each ladyfinger briefly into the espresso coffee to soak, being careful not to over-soak them. Set aside on a plate.
- 4
Assemble the Layers
In a serving dish, create a layer of soaked ladyfingers at the bottom. Spread half of the tiramisu mascarpone mixture over the ladyfingers, then sprinkle half of the feuilletine crunch on top.
- 5
Add More Layers
Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone mixture and top with the remaining feuilletine crunch.
- 6
Chill the Sfera Dolce
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- 7
Prepare the Caramel Sauce
In a small saucepan, heat the caramel sauce over low heat until warm. Stir in sea salt to enhance the flavor.
- 8
Serve
To serve, slice the Sfera Dolce into portions, drizzle with warm espresso caramel sauce, and enjoy!