The recipe consists of three fillings and more ...

Espresso syrup

Amaretto and mascarpone ganache

Pipe able savoiardi cookie bottom

The PDF recipe Booklet consists also the Painting technique of Tiramisu!

Storage tips

AW (Water activity) tests of the recipe(s)

Alcohol free recipe version

List of equipment needed

Printable short 1 page summary version for the kitchen!

A full recipe with detailed descriptions and images!

One of the big keys in this recipe is the pipe able cookie bottom that makes it easy to add that crunchy layer,

smooth, easy, clean and fast!

This concept is used in my other two recipes too! It is just a game changer.

The espresso syrup is so versatile and easy to make and really gives you that coffee flavour that will hold up over time!

It can be combined with other fillings in other compositions, it really makes the difference in a coffee based bonbon!

The amaretto and mascarpone ganache can be very tricky to balance and to get right in taste, shelf life,

texture and pipe ability! We worked for weeks and months to really nail it!

The AW of this recipe has been tested to make sure the shelf life is between 2-3 months easy if stored properly.

How to store the bonbon is included in the recipe booklet!

This will make it possible for you to achieve great results even if you

don’t have the exact ingredients that I use in my production.

What is AW 0.80?!

A lot of recipes that you can find for free even pay for does not prove it’s shelf life and water activity.

Water activity will determine the safety of the product and how long it will be ok during storage.

Since this ganache has a proven AW reading of 0.80 I know and you know that this is a safe recipe to serve your customers.

More about water activity inside the recipe.