STANDARD RECIPE CARD

COST PER PORTION (VN #REF!

TIRAMISU SUGGESTED SELLING PR #REF! D

NET QUANTITY 3 glasses FOOD COST %: 30%

ITEM DESCRIPTION UOM NET QTY WASTAGE GR. QTY
MASCAPONE CHEESE G 500 0.00% 500.000 • Whisk the mascarpone until pa
WHIPPING CREAM G 500 0.00% 500.000 fold untill smooth(1)
• Whisk the egg yolk and sugar o
EGG YOLK # 3 0.00% 3.000 • Fold lightly (2) to (1)
SUGAR G 180 0.00% 180.000 ,
TRUNG NGUYEN CAFÉ G 100 0.00% 100.000 .assembly place layer by layer
COCOA POWDER G 100 0.00% 100.000
RUM/COGNAC G 5 0.00% 5.000
GELATINE LEAVES # 3 0.00% 3.000 3 MARTINI / 15 CM
OREO CRUMBLED G 250 0.00% 250.000

COST PER PORTION (VN #REF!

crumble SUGGESTED SELLING PR #REF! D
NET QUANTITY 5 CM -70 # FOOD COST %: 30%
ITEM DESCRIPTION UOM NET QTY WASTAGE GR. QTY 1. Rub flour, butter and sugar together u
2. Add eggs and quickly make a paste.
BUTTER G 185 0.00% 185.000 3. If too dry, add a little milk
4. Rest paste for 20 minutes in the fridg
SUGAR G 50 0.00% 50.000 5. Line individual tin and rest of 20 min
SALT G 1 0.00% 1.000 6. Blind bake at 1800C for 20 minutes o
7 chilled 3 days - frozen 2 months
VANILA G 1.000 0.00% 1.000
EGG 2# G 110.000 0.00% 110.000 70# tins 5CM
ALL PUR FLOUR G 500.000 0.00% 500.000
OREO G 50.000 0.00% 50.000
G 0.00% 0.000
 DESCRIPTION PHOTO

hisk the mascarpone until pale then add the whipped cream and cont to
untill smooth(1)
hisk the egg yolk and sugar on baine marie until triped in volume (2)
ld lightly (2) to (1)

embly place layer by layer

ARTINI / 15 CM

DESCRIPTION PHOTO

ub flour, butter and sugar together until they look like fine bread crumbs
dd eggs and quickly make a paste. DO NOT OVER WORK
too dry, add a little milk
est paste for 20 minutes in the fridge
ne individual tin and rest of 20 minutes in the fridge
ind bake at 1800C for 20 minutes or until golden colour
lled 3 days - frozen 2 months

ins 5CM