Elle & Vire Recipes
by EMMANUELE FORCONE

Recipe TIRAMISU BRIOCHE

For
30 pieces
enlarge
picture

To prepare this dish

Ingredient list
BRIOCHE DOUGH
250 g Elle & Vire gourmet butter 82% fat
500 g brioche flour
75 g sugar
125 g whole eggs
100 g water (1)
25 g yeast
50 g candied orange paste
12 g salt
50 g water (2)
1 vanilla beans
MARSALA ZABAGLIONE CREAM
300 g sugar
160 g egg yolks
60 g flour
330 g marsala
25 g rum 70° ABV
QUICK ZABAGLIONE TIRAMISU CREAM
500 g Mascarpone
500 g Excellence Whipping Cream 35% fat
120 g marsala-zabaglione cream
COFFEE IMBIBING SYRUP
500 g syrup (1000 g water + 750 g sugar)
250 g espresso
ASSEMBLY
dark chocolate
marsala-zabaglione cream
Elle & Vire products used

The recipe,
step by step

  1. 1

    BRIOCHE DOUGH

    Combine the flour, sugar, eggs, water (1), orange paste, yeast and vanilla together.

    The liquid ingredients must be at 20°C.

    Work to form a dough.

    Place in a transparent recipient and let rise until tripled in volume.

    Knead the dough again, adding the water (2) and the salt.

    Gradually add the butter until completely incorporated.

    The final temperature of the dough must be 25°C.

    Let rest for 30 minutes at 3°C.

    Shape 40 g balls and place in the moulds.

    Let rise at 28°C for approximately one hour.

    Bake in a 180°C-190°C oven for 7-9 minutes, with the fan set to 4 and the damper closed.

  2. 2

    MARSALA ZABAGLIONE CREAM

    Warm the marsala slightly, pour over the combined flour, yolks and sugar and boil for a minute.

    Remove from the heat, add the rum and mix well for about two minutes.

    Cool in a blast chiller.

  3. 3

    QUICK ZABAGLIONE TIRAMISU CREAM

    Whisk the ingredients together by hand.

    Transfer to the bowl of a stand mixer and whip until stiff, being careful to not overwhip the mixture.

    It should be shiny and not granular.

    Refrigerate the cream for 4 hours before using.

  4. 4

    COFFEE IMBIBING SYRUP

    Boil 1000 g of water and 750 g of sugar.

    Weigh out 500 g and add the coffee.

    Imbibe the brioche with the syrup when it has cooled to 70°C.

  5. 5

    ASSEMBLY

    Slice off the top of the brioche.

    Pour some of the coffee imbibing syrup into the hole.

    Fill the brioche with some mascarpone-zabaglione cream and some marsala-zabaglione cream.

    Grate some dark chocolate over top.

    Decorate with a dollop of mascarpone-zabaglione cream.

    Using a small warmed round spoon (such as a melon baller), form a depression in the cream and fill with some marsala-zabaglione cream.


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A few words about the author…

EMMANUELE FORCONE

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