Coffee & cocoa tiramisu
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
TIRAMISU SPONGE CAKE
285 g egg whites
285 g sugar
190 g yolks
150 g strong flour (00)
100 g cornflour
COFFEE SYRUP
200 g 30B syrup
550 g espresso coffee
75 g 1/6 prepared jelly
CREAMY WHITE COFFEE
350 g cream (38%)
350 g milk (3%)
80 g roasted coffee beans
250 g milk chocolate (with Weiss 41% Galaxie)
30 g chocolate (with Weiss 67% Galaxie)
35 g 1/6 prepared jelly
MASCARPONE MOUSSE
250 g yolks
125 g 30B syrup
250 g mascarpone
75 g cream (35%)
40 g 1/6 prepared jelly
500 g whipped cream.
Tiramisu sponge cake / 1 tray measuring 40 x 60:
Beat the whites, then add in the sugar. Add the yolks, followed by the sifted solids. Spread over the tray and silicon mat; cook at 170º C for 15 minutes. Set aside for assembly.
Coffee syrup:
Heat up the syrup and coffee. Add in the jelly and stir. Set aside for assembly.
Creamy white coffee:
Heat the cream, milk and roasted coffee beans to 80º and leave to infuse – covered by cling film – for 15 mins. Reheat to 80º and sieve over the chocolates. Add jelly to the preparation and stir well. Set aside in the fridge for assembly.
Mascarpone mousse
Bring the syrup to the boil. Pour over the yolks in the blender bowl; beat until white. Heat up the cream and mix with the mascarpone. Mix the mascapone dough in the style of choux pastry, then add in the whipped cream.
Finish:
SQ Caramelised pecan nuts.
SQ Bronze powder.
SQ Chocolate slabs.
