Recipe Exotic Tiramisù

To prepare this dish

Ingredient list

Coffee sponge

242 g egg whites
226 g sugar
97 g T45 flour
56 g T55 flour
40 g maizena
30 g ground coffee
121 g roasted butter
121 g egg yolks
16 g Coffee extract concentrate, such as Trablit

Coffee syrup

97 g roasted coffee beans
1138 g water
207 g granulated sugar
52 g coffee extract, to taste
34 g gelatin mass

Caramel and exotic fruit cremeux

23 g Glucose syrup 44 DE
68 g sugar
108 g Mascarpone
60 g banana purée
19 g passion fruit puree
10 g gelatin mass

Creamy mango banana gelatine

117 g mango puree
117 g banana purée
57 g passion fruit pulp
98 g diced mango
49 g sugar
14 g maizena
20 g gelatin mass

Milk chocolate coffee mousse

78 g espresso coffee
39 g milk
160 g milk chocolate 40%
19 g gelatin mass
193 g Mascarpone
118 g Excellence whipping cream 35% fat

Mango Mascarpone decorative cream

60 g mango puree
50 g sugar
32 g gelatin mass
120 g mango puree
132 g Mascarpone
306 g Excellence whipping cream 35% fat

Elle & Vire products used

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Coffee sponge

   Lightly whisk the egg whites. Gradually add the sifted-together dry ingredients. Stir in the butter at 45°C, followed by the coffee extract. Pour 140 g of batter into Ø16 cm rings and 650 g onto a 60 x 40 cm baking tray. Bake in a 170°C convection oven for approximately 10 minutes.

2. 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 and let infuse overnight in the fridge. Strain before using.

3. 3

   Caramel and exotic fruit cremeux

   Caramelize the glucose syrup and sugar at 160°C. Deglaze with the boiling mascarpone. At 50°C, add the purees and gelatine mass, emulsifying to obtain a smooth, glossy mixture. Let rest at +4°C for at least 6 hours.

4. 4

   Creamy mango banana gelatine

   Heat the banana, mango, and passion fruit pulps with the diced fresh mango, then add the combined cornstarch and sugar. Bring to a boil and cook for a few minutes. Add the gelatine mass.

5. 5

   Milk chocolate coffee mousse

   Emulsify the milk and coffee at 45°C with the melted chocolate. Add the gelatine mass, and at 40°C fold in the lightly whipped cream and mascarpone.

6. 6

   Mango Mascarpone decorative cream

   Heat 60 g of mango puree to 45°C and dissolve the sugar and gelatine in it. Add 120 g of the mango puree and emulsify with the mascarpone and cream using an immersion blender. Let rest at +4°C overnight.

7. 7

   Assembly and finishing touches

   Slice the two discs of coffee sponge in half to obtain four discs of equal thickness. Brush the bases with dark chocolate. Pour 220 g of creamy mango banana gelatine onto one disc placed inside a Ø16 cm ring and cover with a second sponge disc. Imbibe the upper sponge disc with the coffee syrup. Pour 300 g of mousse into Ø18 cm moulds and insert the exotic fruit filling. Freeze at -18°C. Unmould the cakes. Cut 3.5 cm high strips of coffee sponge, sprinkle with coconut, and place around the edge of the cake. Whip the decorative mango mascarpone cream and decorate each Ø18 cm cake with 350 g of mango and mascarpone cream.

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