Recipe Fruity Tiramisù

To prepare this dish

Ingredient list

Matcha sponge

200 g almond powder
320 g egg
100 g egg yolks
200 g icing sugar
40 g invert sugar
80 g flour
8 g baking powder
20 g matcha powder
133 g Elle & Vire all Purpose butter 82% fat

Mint and lime syrup

10 g lime zests
200 g invert sugar
200 g yuzu juice
250 g water
5 g mint leaves

Gelatine mass

10 g powered gelatine
50 g water

Yuzu, lime and mint gelatine

135 g yuzu puree
3 g fresh mint leaves
25 g sugar
3 g pectin NH
7 g gelatin mass

Strawberry blueberry compote

166 g strawberry pulp
7 g yuzu puree
18 g sugar (1)
24 g dextrose
144 g strawberries
48 g frozen blueberries
10 g pectin NH
37 g sugar (2)

Strawberry and mascarpone mousse

80 g strawberry puree
2 g vanilla extract
58 g sugar
8.3 g inulin
6.5 g glucose powder
43 g gelatin mass
144 g strawberry puree
10 g lemon juice
170 g Mascarpone
398 g Excellence whipping cream 35% fat

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Matcha sponge

   Toast the ground almonds in a 150°C convection oven for 15 minutes. In the bowl of a stand mixer, lightly whisk the eggs and yolks with the ground almonds, icing sugar, and inverted sugar. Add the sifted-together flour, baking powder, and matcha. Finally, incorporate the melted butter. Spread 800 g of the mixture into a 60 x 40 cm mould and 180 g of it into 2 Ø14 cm rings. Bake in a 200°C convection oven for 8 minutes.

2. 2

   Mint and lime syrup

   Infuse the lime zest in the inverted sugar for at least 24 hours. Add the other ingredients.

3. 3

   Gelatine mass

   Rehydrate the powdered gelatine in cold water for at least 20 minutes. Melt in the microwave and refrigerate.

4. 4

   Yuzu, lime and mint gelatine

   Infuse the mint leaves in the yuzu puree overnight. Remove the mint leaves. Combine the sugar with the pectin. Heat the puree to 40°C, then add the sugar-pectin mixture. Bring to a boil. Remove from the heat and add the gelatine mass. Let cool.

5. 5

   Strawberry blueberry compote

   Heat the strawberry pulp, yuzu puree, sugar (1), and dextrose to 40°C along with the whole strawberries and blueberries. Add the previously combined pectin and sugar (2). Bring to a boil and let cool.

6. 6

   Strawberry and mascarpone mousse

   Heat 80 g of strawberry puree and vanilla. Add the sugar, inulin, glucose, and melted gelatine. Add 144 g of strawberry puree. Using an immersion blender, mix with the mascarpone and cream. Let rest overnight. Whip the mixture in a stand mixer before using.

7. 7

   Assembly and finishing touches

   Cut the two matcha sponge discs in half to obtain four discs of equal thickness. imbibe the discs with 30 g of syrup each and spread a thin layer of gelatine on two of them. Pour 160 g of strawberry-blueberry compote onto one layer of sponge and top with a second disc. Spread another 25 g layer of gelatine on the second disc and freeze the interior. Place a 3.5 cm high strip of imbibed sponge around an Ø18 cm ring. Place the strawberry-yuzu filling in the centre. Pipe 150 g of whipped mousse in a ring inside the sponge ring. Finish off each cake with 330 g of strawberry and mascarpone mousse, decorating to create a puffy, cloudlike aspect. Leave the sponge and central part exposed, filling in the centre with fresh strawberries and blueberries. Glaze the fruit and sprinkle with dehydrated raspberries.

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