Erwin Tiramisu
Baking and Desserts • European
Description
You can try this tiramisu at the River Sea Ocean restaurant, prepared according to the recipe of Chef John Smith.
Ingredients
- Egg white 13 pieces
- Sugar 10 oz
- Whole egg 18 pieces
- Wheat Flour 10 oz
- Freshly brewed green tea 5 fl oz
- Gingerbread-flavored syrup 5 fl oz
- Liqueur 5 fl oz
- Mascarpone Cheese Unagrande 10 oz
- Cream 10 fl oz
- Gelatin 0 oz
Step-by-Step Guide
Step 1
In a mixer, beat the egg whites and sugar, then add the egg yolk and flour. Pipe the batter onto a baking sheet in the shape of 'ladyfingers' and bake at 200°C for 5 minutes. Allow to cool.
Step 2
Soak the gelatin in cold water. Mix the mascarpone and cream together, then cook the sugar with water until it reaches a soft ball stage. Combine this with the beaten egg yolk, then add the squeezed and melted gelatin; do the same with the second pair of sugar and egg white. Mix the egg yolk with the cream, and finally, add the meringue.
Step 3
Place a well-soaked sponge cake in the tray, layer some mousse on top, sprinkle with a generous layer of cocoa, then add another layer of syrup-soaked sponge cake followed by the remaining mousse.
Step 4
Let it chill in the freezer for 2 hours.
Step 5
When serving on a plate, place the chocolate shortbread cookies, then use an ice cream scoop to add balls of tiramisu on top, and garnish with orange zest.
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