Tiramisu
Part 1: Coffee Sponge
Zutaten
Methode- 75g Unsalted Butter
- 75g Caster Sugar
- 10g Ground Coffee
- 40g Egg Whites
- 25g Egg Yolk
- 55g Plain Flour
- Pinch of Baking Powder
- Begin by creaming the butter, caster sugar & ground coffee together.
- Next, add in the egg yolk & whites until fully incorporated.
- Sift together the plain flour & baking powder before folding in gradually until the sponge ‘batter’ has been formed.
- Spread onto a prepared tray for baking, before cooking at 160 degrees Celsius for approximately 13/15 minutes.
Part 2: Rich Terracotta & Kahlua Cremeux
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Methode- 100g Double Cream
- 25g Kahlua Liquor
- 75g Egg Yolk
- 25g Rich Terracotta Cocoa Powder
- 20g Caster Sugar
- 200g Double Cream, Cold
- In a pan, combine the 100g cream, Kahlua, egg yolk, caster sugar & caster sugar, and, using low heat, begin to ‘cook out’ like a custard.
- Once the temperature reaches 76 degrees Celsius (maintained) and can ‘coat the back of a spoon’, remove from the heat.
- Use a hand blender to emulsify, before adding in the cold cream and processing again.
- Pour into a prepared tray to allow to freeze before portioning as directed.
Part 3: Espresso Gel
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Methode- 150g Espresso
- 50g Water
- 25g Caster Sugar
- Ultratex, To Thicken (by eye)
- In a small pan, heat the espresso, water & caster sugar until all dissolved.
- Remove from the heat & use the ultratex to thicken by adding in small quantities and processing with a hand blender until the desired consistency has been achieved, transfer into a piping bag until ready to use.
Part 4: Mascarpone Whipped Ganache
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Methode- 300g Double Cream
- 2 Gelatine Sheets
- 135g White Chocolate
- 300g Double Cream
- 75g Mascarpone
- In a small pan, heat the first part of double cream until almost simmering. In the meantime, soften the gelatine sheets & add them into a suitably sized container with the milk chocolate.
- Once simmering, pour over the contents of the jug & process with a hand blender until smooth before adding in the second part of double cream & processing to combine once again.
- Finally, add in the mascarpone and process to combine. Leave in the fridge to set before using.
Part 5: Chocolate Shell
Zutaten
Methode- 300g Milk Chocolate
- 100g Stellar Cocoa Butter Drops
- In a bowl over heating water, melt all until smooth.
- Allow to cool to 35 degrees Celsius before dipping each prepared ‘coffee bean’ as intructed.
Part 6: Assembly & Finishing
Methode- Bake the sponge as directed and allow to cool before portioning to the required size using an oval cutter. Leave to one side until ready to build.
- Prepare the whipped ganache ahead of time and allow to set in the fridge until all other components are prepared.
- Make the cremeux and pour into a cling film lined tray and allow to freeze firm before using the same cutter as before.
- Prepare the espresso gel and transfer into a piping bag. Pipe an even layer of the espresso gel onto each piece of the prepared sponge. You will require two pieces of sponge per ‘coffee bean’. Next, sandwich a cut portion of the cremeux in between two pieces of the espresso gel/sponge and once all are prepared, place in the freezer to firm up completely.
- Once firm, remove your whipped ganache from the fridge and proceed to dip each to coat evenly. Allow to freeze once more before using a knife to score the coffee bean shape.
- Dip each in the prepared chocolate shell recipe and allow all excess to run away. Brush and dust each with extra Rich Terracotta cocoa powder before using a blow torch to ‘burn’ areas to simulate the effects of a roasted coffee bean. Allow to defrost for 2 hours before serving.
