Preparation:

• Dissolve 150 grams* of sugar in ½ liter of coffee and pour into the simple syrup bottle.
• Prepare two sizes of sponge cake disks using the round pasta cutters: the first size should be the same diameter as the bottom of the cup, the second size a bit larger.
• 3 Soak the sponge cake with the coffee simple syrup.

Tiramisu gelato mix

• Recipe A

Pour into a container the Fiordilatte mix 3600 g* + whole milk 400 g* + mascarpone cheese 800 g* + sugar 400 g* + freeze-dried coffee 28 g* + coldprocess stabilizer 0,5% 4 g*.

• Recipe B

Pour into a container the Fiordilatte mix 4000 g* with the addition of Tiramisu paste for pastry or gelato according to the manufacturer’s instructions.
Mix with the immersion blender until the powders have completely dissolved. Pour into the machine and cool to + 4°C.

Instructions:
Place the sponge cake disk on the bottom of the cup. Bring the cup to the nozzle (without touching the sponge cake) and dispense the soft serve from the machine, taking care to lower the cup as the product fills it. Stop dispensing when the cup is about 60% full. Place the second sponge cake disk. Finish filling the cup with Tiramisu soft serve. Sprinkle with cocoa powder. Serve with a spoon.