Tiramisu
A CHARLOTTE CAKE WITH A HEART OF MASCARPONE AND COFFEE Just when we thought everything had already been invented... Lluís Costa surprises us with his original tiramisu recipe based on the traditional Charlotte cake with ladyfingers.
- Level:
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Easy
ladyfingers
Ingredients: ladyfingers
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240 gegg yolks
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200 gsugar
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360 gegg whites
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200 gSugar
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400 gflour
Preparation: ladyfingers
- Beat together the egg whites and sugar, beat together the yolks and sugar.
- Incorporate the egg whites into the yolks bit at a time, then the flour, sieved in from a height.
- Finally, add the rest of the egg whites.
- Divide into finger shapes, 10 centimetres long, dust with sugar and bake in the oven at 200 °C for approximately 8 minutes with the air hatch closed.
mascarpone mousse
Ingredients: mascarpone mousse
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900 gmascarpone
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300 gegg yolks
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370 gsugar
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80 gwater
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22 ggelatin leaves
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900 gwhipped cream 35%
Preparation: mascarpone mousse
- Boil the water and sugar up to 110 °C.
- Pour the sugar syrup onto the yolks and beat.
- Melt the hydrated gelatine and mix with the mascarpone.
- Mix the mascarpone with the pâte à bombe and finally, incorporate the semi-whipped cream in two goes.
- Leave to crystallise and assemble.
syrup
Ingredients: syrup
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100 gsugar
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50 gamaretto liqueur
Preparation: syrup
- Bring the two ingredients to the boil.
assembly
Ingredients: assembly
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DCP-20W117-CV
Preparation: assembly
- Place the ladyfingers, cut through the tip, in a ring with a diameter of 5 cm.
- Align them vertically to create a supporting frame round the circumference.
- Insert a ladyfinger disc soaked in coffee syrup.
- Then pour in the mousse and add another layer of soaked sponge.
- Top off with more mousse and finish with chocolate shavings and a dusting of cocoa powder.
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