Tiramisu | Dezaan

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Coffee Sponge

Ingredients

75g Unsalted Butter
75g Caster Sugar
10g Ground Coffee
40g Egg Whites
25g Egg Yolk
55g Plain Flour
Pinch of Baking Powder

Method

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

Ingredients

100g Double Cream
25g Kahlua Liquor
75g Egg Yolk
25g Rich Terracotta Cocoa Powder
20g Caster Sugar
200g Double Cream, Cold

Method

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

Ingredients

150g Espresso
50g Water
25g Caster Sugar
Ultratex, To Thicken (by eye)

Method

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

Ingredients

300g Double Cream
2 Gelatine Sheets
135g White Chocolate
300g Double Cream
75g Mascarpone

Method

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

Ingredients

300g Milk Chocolate
100g Stellar Cocoa Butter Drops

Method

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

Method

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.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

See all recipes

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