Golden Tiramisu Eggs

Preparation of the tiramisu eggs: mix the mascarpone, sugar and amaretto with 2 gestr. dosing spoons of Calazoon. Cut the sponge cake into small pieces and soak them in cold espresso. Using two tablespoons, form dumplings from the mascarpone cream, placing a piece of sponge cake in the center of each. Freeze the dumplings at -18°C for about 30 minutes.Preparation of the golden cocoa bath: completely dissolve the Algizoon powder in 120ml of mineral water using an electric stirrer. Mix cocoa powder with pearlescent pigments and dissolve in 60ml of mineral water. Then mix 60ml of the Algizoon solution with the golden cocoa solution in a small bowl.Preparation of the Calazoon bath: completely dissolve 4 gestr. dosing spoons of Calazoon in 130ml of tap water and pour into a small bowl.Encapsulation of the Tiramisu eggs: carefully place the frozen cams in the golden cocoa bath and leave for about 10 minutes. Then carefully scoop the dumplings out of the cocoa bath with a slotted spoon and place them in the Calazoon bath to solidify the golden cocoa shell. Remove the golden tiramisu eggs from the Calazoon bath again after about 1 minute and drain.Dressing: Serve the tiramisu eggs on happyspoons.

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