^{WHIPP-UP TIRAMISU'}

	A newly conceived product to obtain a mascarpone cream to make
	Tiramisu' the famous Italian semifreddo maintain and stabilize cream bases
	pastry custard mixtures at above-zero temperature (+2 degree 
	celcius/+5 degree celcius) the cream maintain its softness and
	consistency for days
	
	Ingredients
	Whipp-up Tiramisu' powder---140 grs (adjustable)
	Egg Yolks---40 grs
	Fresh whipping cream---1000 grs
	Total of mixture 1200 grs
	
	direction
	Pour the cream into a cool food mixer bowl, add the powder 
	WHIPP-UP TIRAMISU' and 2 egg yolks slowly stir for 2 minutes
	until all ingredients are well mixed, leave for 2 minutes then start beat
	the mixture 2-4 minutes
	
	Example of classic Tiramisu'
	Ingredients
	WHIPP-UP Tiramisu' Cream

	Bagna caffe' (non-alcoholic coffee to soak sponge-cake)

	Ladyfingers or Sponge-cake

	Cocoa Powder

	
	Direction
	Dip the ladyfinger into the Bagna Caffe' and the tine the botton
	of a rectangular mould (round if the sponge-cake has been used) then
	cover with half of the WHIPP-UP Tiramisu' cream previously made.
	Repeat the layers finishing with the cream. Marsala liqueur can be
	added to the Bagna Caffe. Garnish with sprinkling of cocoa powder.

	Refrigerate at -15/-20 degree celcius until firm for decoration, then
	store it at+2/+5 degree celcius (can be refreezed)

	Packagings Kg. 2.5 - Kg. 5