SHELF STABLE TIRAMISU CREAM Emborg Cream Cheese. 150 g Emborg Whip Topping. 150 g Icing sugar (more if needed). 60 g Salt. 2 g Fresh lemon juice.2-4 g Vanilla essence. 2 g Coffee essence. 4 g Yield: 370 g average In a mixer fitted with a whisk attachment - mix the cream cheese, icing sugar and whip topping at low speed until the mix looks emulsified. Add the vanilla and coffee essence. Increase the speed of the mixer to medium and whip this until the volume has doubled. Just before transferring the mixture to a piping bag, use the salt and lemon juice to adjust the precision of the tiramisu cream. Transfer the mixture to a piping bag with the appropriate nozzle. The tiramisu cream can be kept for up to 4 days in the piping bag ready to use direct from the chiller.
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