Tiramisu with Candied Kumquats
Part 1: Cocoa Sponge
Ingredients
Method- 6 Large eggs
- 270g Sugar
- 2g Salt
- 2 Orange zest
- 230g AP flour
- 20g True Gold Cocoa powder
- 30g Corn starch
- Icing Sugar (for dusting)
- Combine eggs, sugar and salt and warm over a bain marie for around 5 minutes, stirring using a spatula.
- Place into stand mixer with whisk attachment and whisk on high speed until quadrupled in size to stiff peaks, around 10 minutes. They should hold their shape.
- Add orange zest, and sift flour, cocoa and cornstarch on top of meringue - carefully fold together, maintaining as much volume as possible.
- Pipe onto trays lined with parchment paper, sprayed with non stick spray on both sides. Dust with the icing sugar.
- Bakes at 350F/180C for about 12 minutes, low fan, until very light golden color.
- Cool on trays, when cool transfer to an air tight container until needed.
Part 2: Coffee Mousse
Ingredients
Method- 450g Mascapone Cheese
- 60ml Dark Rum
- 1 tbsp Coffee Extract ( Trablit )
- 4 large Eggs
- 100g Sugar
- 480g Double cream
- 2 pieces Silver Gelatin
- 1 Vanilla Pod
- Beat together Mascapone, Rum and Coffee extract. Set aside.
- Soak Gelatin in cold water.
- Using egg yolks and 70g of the sugar whisk together to create a Sabayon, when thickened add drained gelatin, fold into mascarpone mix.
- While double cream and vanilla seeds, to medium peak. Fold into mascarpone mix.
- While together the remaining egg whites with the remaining sugar until stiff peaks are achieved.
- Fold into mascarpone mix and pipe immediately into molds.
Part 3: Candied Citrus (Kumquats)
Ingredients
Method- 100g Kumquats (halved & inside removed)
- 100g Sugar
- 200g Water
- Blanch the kumquats 3 times. Set aside until syrup is ready.
- Prepare a pan with the sugar and water. Bring to a boil, making a syrup.
- Add kumquats into syrup. Keeping temperature of syrup at 70oC.
- When the kumquats are tender, strain and set aside.
- Reduce syrup to 103ºC then add kumquats back into syrup, bring to a simmer and remove from heat. Allow to cool at room temperature. Store in sugar.
Part 4: Assembly
Method- Using tempered chocolate rings, layer the mousse and sponge in alternate layers
- Dust coffee mousse, and top chocolate ring, with light dusting of Crimson Red cocoa powder to finish.
- Garnish with candied kumquats and chocolate stick.
