Recipe Tiramisu ristretto

To prepare this dish

Ingredient list

Noisette Joconde biscuit sponge (1 tray)

90 g icing sugar
60 g almond powder
35 g flour
160 g eggs
25 g Elle & Vire gourmet butter 82% fat
110 g egg whites
70 g sugar

Light coffee soaking syrup

60 g sugar
300 g water
25 g coffee extract, to taste

Coffee caramel

165 g sugar
20 g glucose
285 g whipping cream
30 g cocoa butter
240 g milk couverture chocolate
35 g coffee extract, to taste
50 g Elle & Vire gourmet butter 82% fat

Mascarpone diplomat cream (1 frame)

600 g Mascarpone
300 g pastry cream
6 g gelatine powder (200 Bloom)
600 g Excellence whipping cream 35% fat

Mascarpone decoration

600 g Mascarpone
400 g Excellence whipping cream 35% fat
90 g sugar

Milky couverture chocolate mixture

100 g sugared hazelnuts (150 g chopped hazelnuts, 50 g water, 100 g sugar)
500 g milk couverture chocolate
150 g cocoa butter

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   ...

   Roll the shortbread pastry out to a thickness of 2 mm. Prick with a fork. Cut out to the size of the frame. Bake in a fan-assisted oven at 160 °C for 15 mn. 

2. 2

   Noisette Joconde biscuit sponge (1 tray)

   Whisk the eggs, icing sugar, flour and ground ingredients. Add the hot butter then the whisked egg whites stiffened with sugar. Spread onto a baking tray and bake in a fan-assisted oven at 220 °C for 8 mn. Leave to cool.  

3. 3

   Light coffee soaking syrup

   Cook the sugar to dry. Deglaze with water and add the coffee extract. 

4. 4

   Coffee caramel

   Cook the sugar to dry. Deglaze with the heated cream and glucose. Add the cocoa butter, milk couverture chocolate, coffee extract and lastly the butter. 

5. 5

   Mascarpone diplomat cream (1 frame)

   Soften the pastry cream then add the softened gelatine. Combine with the mascarpone and whipped cream. 

6. 6

   Mascarpone decoration

   Whisk all the ingredients together using a mixer. 

7. 7

   Milky couverture chocolate mixture

   Heat the sugar and water to 117 °C. Add the toasted hazelnuts and stir until evenly coated and the sugar has re-crystallized. Leave to cool. Melt the milk couverture chocolate then add the melted cocoa butter and the sugared hazelnuts. 

8. 8

   Assembly

   Spread the caramel onto the shortbread pastry. Add the biscuit sponge and soak with light coffee syrup. Chill in a blast freezer. Assemble the frame upside down. Pour in the mascarpone cream and then turn the whole thing over “pastry / caramel / biscuit sponge” on top pressing down firmly. Chill in a blast freezer. Cut out into 13 x 3 cm fingers. Pipe the mascarpone decoration on top of the fingers using a n°7 plain pastry nozzle. Freeze. Spray a fine layer of white chocolate mixture (250 g cocoa butter, 250 g white couverture chocolate) on top. Dip all 4 sides in the milk couverture mixture. Use a paper cone to decorate with 100 g neutral glaze, as much gold powder as desired and 1 g coffee extract.

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