Recipes
Beat the egg whites with the sugar (1).
In a separate bowl, beat the egg yolks with the sugar (2).
Lighten the egg yolk mass with a part of the whites and add the previously sifted together flour and starch.
Fold the remaining egg whites into the mixture.
Spread the batter into a pan and sprinkle with sugar then with icing sugar.
Bake at 200°C with the damper open for 7-8 minutes.
Bring the milk, whipped cream and vanilla to the boil.
Gradually pour over the combined sugar and egg yolks.
Heat to 82°C.
Add the melted gelatine mass.
Let cool to between 29° and 32°C.
Combine the mascarpone with 100 g of cream and whip the remaining 400 g of cream.
Combine the two mixtures and beat to the medium peak stage.
Bring 1000 g of water and 1500 g of sugar to the boil.
Weigh out 500 g of syrup and add the coffee.
Combine the sugar with the pectin and add the mixture to the remaining ingredients in a saucepan.
Bring to the boil over low heat.
Melt the chocolate and the butter separately, then combine and let cool to 28-29°C.
Assembly 1
Put some non-stick spray on the inside of the mould, place the stencil with the word "Tiramisù" on top and stick on the inside bottom of the mould.
Spray the stencil with the chocolate-cocoa butter mass.
When it has hardened, remove the stencil.
Pour the mascarpone cream into the mould and alternate a layer of sponge imbibed with coffee syrup, with a layer of cream.
Repeat twice.
Freeze in a blast chiller.
Unmould and cover with a thin layer of clear glaze.
To finish decorating the cake, surround it with three dark chocolate bands of varying heights.
Assembly 2
Apply some cream to the inside of the mould, covering the sides as well.
Alternate a layer of cream with a layer of sponge imbibed with coffee syrup.
Repeat twice.
Freeze in a blast chiller.
Unmould and coat with a thin layer of clear glaze.
For the decoration, place a "Tiramisù" stencil on a flat surface.
Temper the chocolate and spread a thin layer over the stencil.
When it has hardened, remove the plastic stencil and sift some cocoa powder over the top of the decoration.
Pipe out four dollops of cream on top of the cake and place the decoration on top of them.
To finish decorating the cake, surround it with three bands of dark chocolate of varying heights.
If you don’t own or have access to a cutting machine, instead of making the stencil, you can make a simple chocolate disk and sift some cocoa powder over top.
