Lako

Makes : 5 Yield

Learn how to make a very classic Italian dessert. This is the proper way to create a tiramisu and you can even use this recipe to create more elaborated desserts. The right balance of cocoa, coffee, and mascarpone is the key to success in a classic tiramisu.

Learn how to make a very classic Italian dessert. This is the proper way to create a tiramisu and you can even use this recipe to create more elaborated desserts. The right balance of cocoa, coffee, and mascarpone is the key to success in a classic tiramisu.

rok trajanja:: 2 Days
Conservation:: Refrigeration at 4°C

Containing: 3 Components

Napišite komentar Sačuvajte

6.0 oz

egg whites
7.1 oz

sugar
4.8 oz

egg yolks
0.2 oz

honey
6.0 oz

cake flour
1.8 oz

potato starch
0.2 oz

baking powder
Q.S.

Espresso coffee, freshly made

Place the egg whites in the tabletop mixing bowl and whip on medium speed.
Slowly add the sugar and mix for 6 to 7 minutes.
Warm the honey in the microwave and add to the egg white and sugar mix.
Mix until soft shiny peaks form.
Break up the egg yolks and add them in a slow stream to the whipped whites.
Place the cake flour, potato starch and baking powder together in a bowl and mix well.
Sift the dry mixture twice on a parchment paper.
With the mixer on slow speed, add a third of the dry mixture and bring the speed of the mixer up to the maximum for 1-2 seconds. Repeat twice with the rest of the dry mix.
Place a silpat on the table with a parchment sheet under one of the short sides.
Place the raclette on the opposite side of the silpat. Set your raclette height to 0.5cm (0.2”).
Pour the dough mix in the raclette and swipe towards the side with the parchment paper.
Alternatively, if you don’t have a raclette, you can spread the dough on the silpat with an offset spatula.
Bake in a preheated 190oC (375oF) oven for 5 - 6 minutes or until golden.
Remove from the oven and let it cool completely.
Flip the sheet of ladyfinger on a parchment paper and carefully peel the silpat away.
Use a circular ring cutter that matches the serving glasses and cut circles of dough.
Baste each ladyfinger circle with strong, freshly made espresso.
Place the basted ladyfingers in the freezer.

Tools

Metal Tray
Whisk
Microwave
Bowl(s)
Parchment paper
Mixing bowl (s)
Brush
Silpat
Tabletop mixer, mixing bowl and a whisk
Raclette
Spatula(s)
Sifter
Ring Cutter

6.2 oz

sugar
3.0 oz

pasteurized egg yolks
1.1 lb

mascarpone

Place the egg yolks and sugar in the tabletop mixing bowl and mix well using a spatula.
Whip the sugar and the egg yolks together on high speed until the mix is light in color.
Scrape the sides of the bowl and add the mascarpone.
Mix on high speed until well incorporated.
Place the cream in a piping bag and reserve.

Tools

Scissors
Scraper
Bowl(s)
Piping bag & 8 mm (0.3”) tip
Tabletop mixer, mixing bowl and a whisk
Spatula(s)

Q.S.

Mona Lisa Gold Powder
Q.S.

Cacao Barry Plein Arome Cocoa Powder

Pipe some mascarpone cream in the bottom of each glass.
Place a circle of frozen ladyfinger on top of the cream in each glass.
Repeat until you reach the top of the glass.
Tap each glass on the palm of your hand to remove any air.
Place the last circle of frozen ladyfinger on top and pipe a small amount of cream on it.
Smooth the cream with an offset spatula.
Before serving, sprinkle with cocoa powder.
Carefully place a square of parchment paper on top of each glass and smooth with an offset spatula.
Place some gold powder and a few chocolate coffee beans in a small glass bowl. Cover with plastic wrap and shake until the beans are covered with the gold powder.
Using the tweezers, place one gold bean on top of each tiramisu glass.
Refrigerate for 2 to 3 hours before serving.