Wednesday, 5 April 2017

Tiramisu Stracciatella

For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches. 

It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough...

But here and now, I promised my fellow Mon étui readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one. 



for the cake:
(size cake pan:  20cm/ 8")

90 g egg whites
95 g caster sugar
60 g egg yolks
95 g all purpose sifted flour

for the espresso syrup:

150 ml espresso coffee, freshly brewed
25 g caster sugar
60 g dark rum

for the mascarpone mousse:

3 g gelatin sheet
40 g egg yolks
75 g caster sugar
200 ml heavy cream 35%
275 g mascarpone
1 tsp vanilla extract


prepare the cake:

1. Whisk the egg whites with the sugar until soft meringue is formed.
2. Slightly beat the egg yolks and gradually add them to the egg whites.
3. Fold in the flour.
4. Pour the mixture in the covered with parchment paper cake pan and bake at 180 °C until a toothpick, insert in the centre of the cake comes out dry.
5. Take the cake out of the oven, leave it to cool for 5 min in the pan. Turn it upside down over a wire rack to cool completely.
6. Cut the cake in two layers. 

Note: You have to have everything ready, prior to the mousse. Once you have the mascarpone mousse ready, you have to work fast, assembling the cake before the mouse is set completely.

prepare the espresso syrup:

1. Make the strong espresso.
2. While hot, dissolve the sugar.
3. Add the rum and cover. Set aside until needed.

prepare the gelatine:

1. Fill a bowl with very cold water.
2. Add the gelatine sheet. Let it stay for 5-10 min or until you prepare the sabayon. 

prepare the mascarpone mouse:

1. Beat the cream to soft peaks. Refrigerate.
2. Slightly beat the mascarpone in a separate bowl .
3. Place the yolks and sugar in a heavy bottomed pan over a water bath. With a whisk, work the sabayon over the water bath until the sugar is dissolved and the mixture is light in colour. Take it off the heat. 
4. Squeeze the gelatine sheet to get rid of the water and add to the hot sabayon. Continue whisking for a minute. 
5. Add one third of the sabayon to the mascarpone and mix until smooth. Add the rest and incorporate well.
6. Fold in the cream.
7. Use immediately. 

Tailoring:

1. On a serving cake plate, place the first layer.
2. With a table spoon spread evenly half of the syrup over the layer.
3. Spread evenly half of the mascarpone.
4. Top with the second layer. Repeat the procedure with the syrup and mascarpone mousse. 
5. Cover the sides of the cake with a little bit of the mousse. 
6. Grate some dark chocolate and distribute it around the cake.
7. Sift instant coffee powder/cocoa powder on top.
8. Decorate as desired.

Note: I used the irresistibly smooth Lindt Stracciatella - Italy's classic flavour. Yummy... Garnished it with fresh raspberries.


Enjoy the Tiramisu, dear friends!
Check my blog for craft,  and designs I do with the wonderful HAORI fabric.

Be happy and do whatever pleases you and makes you and the others happy!
 Ivelina

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