Recipes

Recipe Classic Tiramisù

Name: Classic Tiramisù
Yield: 2 mot.parts
Ingredients: 110 g egg white; 136 g sugar; 95 g egg yolks; 27 g honey; 1 g vanilla extract; 0.5 g salt; 54 g maizena; 123 g flour; 1138 g water; 97 g roasted coffee beans; 207 g granulated sugar; 52 g coffee extract, to taste; 34 g gelatin mass; 18 g water; 52 g sugar (1); 65 g egg yolks; 57 g gelatin mass; 330 g Mascarpone; 658 g Excellence whipping cream 35% fat; 55 g sugar (2); 11 g espresso coffee; 11 g instant coffee

For
2 pieces

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picture

To prepare this dish

Ingredient list: Sponge
110 g egg white
136 g sugar
95 g egg yolks
27 g honey
1 g vanilla extract
0.5 g salt
54 g maizena
123 g flour; Coffee syrup
1138 g water
97 g roasted coffee beans
207 g granulated sugar
52 g coffee extract, to taste
34 g gelatin mass; Mascarpone coffee mousse
18 g water
52 g sugar (1)
65 g egg yolks
57 g gelatin mass
330 g Mascarpone
658 g Excellence whipping cream 35% fat
55 g sugar (2)
11 g espresso coffee
11 g instant coffee

Elle & Vire products used: Mascarpone; Excellence whipping cream 35% fat

The recipe,
step by step

1
Sponge

Whisk the egg whites with the sugar, and the egg yolks with the honey, vanilla, and salt. Combine the two mixtures and add the sifted-together cornstarch and flour. Pour 135 g of batter into Ø16 cm rings. Bake in a 180°C convection oven for 12 minutes.
2
Coffee syrup

Bring the water to a boil. Coarsely crush the coffee beans, cover them with the water, and let infuse for 40 minutes. Prepare a light caramel with the sugar, then deglaze the pan with the unstrained coffee infusion. Add the coffee extract and gelatine mass. Let infuse overnight in the fridge. Strain before using.
3
Mascarpone coffee mousse

Heat the water and sugar (1) to 118°C. Pour the syrup over the egg yolks while whipping in a stand mixer. Whip until cool, then incorporate the melted gelatine mass. Separately, lightly whip the cream, mascarpone, and sugar (2). Dissolve the instant coffee in the espresso and fold into the cream mixture. Combine with the bombe (yolk) mixture.
4
Assembly and finishing touches

Cut the two sponge discs in half to obtain four discs of equal thickness. Imbibe each 16 cm disc with 50 g of coffee syrup. Spread milk chocolate onto an acetate strip and place it around the inner edge of an Ø18 cm ring. Pour 120 g of mascarpone mousse into the bottom of the ring lined with plastic wrap and the chocolate-covered acetate strip. Place one imbibed sponge disc on top. Pour in another 160 g of mousse and top with a second sponge disc. Freeze completely. Turn the frozen tiramisù upside down so that the mousse is on top. Use a plain 16 mm nozzle to pipe out the remaining mousse to create a puffy, cloudlike aspect on the surface.