Δύσκολο

Φτιάχνει: 2 Yield

Timeless Classics

This chocolate tiramisu is the winning recipe of the World Chocolate Masters 2013. It redefines and elevates the traditional tiramisu in a truly elegant version.

This chocolate tiramisu is the winning recipe of the World Chocolate Masters 2013. It redefines and elevates the traditional tiramisu in a truly elegant version.

Διάρκεια ζωής:: 2 days
Conservation:: Refrigeration at 4°C

Περιέχει: 6 Συστατικά

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150 g

Eggs, whole
25 g

water
100 g

Sugar #1
150 g

egg whites
50 g

Sugar #2
75 g

cake flour
38 g

potato starch
38 g

Van Houten Red Cameroon 2224
255 g

Espresso coffee, freshly made
150 g

Sugar #3
70 g

Coffee Liqueur

Place the egg yolks, water and the first quantity of sugar in the mixer and whip for 5-6 minutes or until the mix is light in color.
Put the flour, cocoa powder and potato starch into a mixing bowl and whisk well.
Sift the dry mixture on a piece of parchment paper.
Put the egg whites and the second quantity of sugar into the mixer’s bowl and whisk until stiff peaks form.
Alternate adding some of the whipped whites and some of the dry mix to the egg yolks and mix well after each addition.
Place a silpat on the work surface and place the raclette on the short side of the silpat.
Set your raclette height to 0.8 cm (0.31”).
Pour the dough mix into the raclette and swipe. Alternatively, if you don’t have a raclette, you can spread the dough on the silpat using an offset spatula.
Bake in a preheated oven at 190°C (375°F) for 8 - 9 minutes or until golden.
Let it cool completely.
Whisk the hot espresso and remaining sugar together until the sugar is dissolved.
Add the coffee liqueur, mix and reserve.
Flip the sheet of ladyfinger on a parchment paper and then carefully peel the silpat away.
Use a circular 22 cm (8.7”) ring cutter and cut 2 circles of dough.
Cover the circles in plastic film and reserve.

Tools

Metal Tray
Whisk
Scraper
Bowl(s)
Parchment paper
Mixing bowl (s)
Plastic film
Silpat (s)
Tabletop mixer, mixing bowl and a whisk
Raclette
Spatula(s)
Sifter
Ring Cutters

Q.S.

Cooking Spray

Measure the triangles at the bottom of the silicone mold.
Cut triangles of the same size in guitar sheet.
Spray some cooking spray into a bowl.
Use a small brush to grease the bottom of the silicone mold with the cooking spray.
Carefully place a plastic triangle on each facet of the mold’s bottom making sure they are equally spaced.

Tools

Mixing bowl (s)
Plastic film
Guitar sheets
Ruler (s)
Cutting board
Silicone mold
Cutter

9 g

Gelatin 100/120 bloom
45 g

cold water
100 g

egg yolks
50 g

sugar
50 g

Marsala
250 g

Heavy Cream 35%
250 g

Mascarpone, whipped
50 g

glucose syrup
2 beans(s)

Vanilla beans (piece)

Mix the gelatin and the water and reserve to bloom.
Place the egg yolks, sugar, marsala and glucose into the pan and mix.
Slice the vanilla beans lengthwise, scrape the seeds off and add to the pan.
Whisk well and heat on medium heat, whisking well from time to time. Heat to 82°C (180°F).
While that is heating, place the marsala and cream into the bowl of the mixer and whip until stiff peaks form.
Once the egg yolk mix reaches 82°C (180°F), take off the heat and pour into a bowl.
Add the gelatin to the warm egg yolks mix and blend with an immersion blender until well emulsified.
Add a little of the whipped mascarpone to the egg yolks mix to lighten it.
Add the rest of the whipped mascarpone and whisk.
Pour the crémeux into a piping bag and carefully pipe into the prepared mold.
Reserve in the blast freezer until needed.