TIRAMISU

roll cake
 TIRAMISU
For 1 56x9 cm log mold

COFFEE PUNCH

Ingredients Total weight: 125 g 100%

Brewed espresso 110 88%

Sugar 15 12%

Mix the hot brewed espresso with sugar using a whisk. Then cover it with a plastic wrap and put in
the fridge overnight.

COFFEE CRÈME ANGLAISE

Ingredients Total weight: 315 g 100%

Milk 105 33%

Whipping cream 35% 105 33%
Arabica coffee beans 42 13%
Egg yolks 42 13%
Sugar 21 7%

Crush the coffee beans with a rolling pin. Bring the milk with cream and crushed coffee beans to a
simmer, remove from heat, cover with a plastic wrap and let it infuse for 20 minutes. Strain, check
the weight and add milk to adjust the weight to the original weight of milk and cream.

Mix the egg yolks with sugar. Then pour the coffee infusion onto the egg yolk mixture and mix well.
Transfer to the saucepan and cook to 83 °C / 181 °F mixing constantly. Use immediately.

DULCEY COFFEE CREMEUX

Ingredients Total weight: 420 g 100%

Coffee crème anglaise 260 62%

Chocolate Valrhona Dulcey 35% 152 36%
Gelatine mass 8 2%

Add the gelatine mass to the hot crème anglaise and mix well. Gradually pour it over the melted
chocolate and mix with a spatula to obtain a smooth, shiny and elastic texture. To perfect the emulsion,
blend the mixture with a hand blender, taking care not to incorporate air. Cover with a plastic wrap and
leave to crystallize overnight at 4 °C / 39 °F.
.

2
 MASCARPONE WHIPPED GANACHE

Ingredients Total weight: 700 g 100%

Milk 145 21%

Inverted sugar 27 4%
White chocolate 119 17%
Weiss White Aneo 34%
Whipping cream 35% 136 19%
Mascarpone 273 39%

Heat the milk and the inverted sugar to 80 °C / 176 °F. Gradually pour the hot mixture over the melted
chocolate. Blend with a hand blender to perfect the emulsion. Add the cold liquid cream and the
mascarpone. Blend again. Cover with a plastic wrap and let crystallize in the fridge for 12 hours.
Whip with a whisk before using.

VIENNESE SPONGE

for 1 Flexipan mat 37x57 cm or 1 baking sheet 40x60 cm

Ingredients Total weight: 500 g 100%

Egg yolks 55 10%

Whole eggs 141 27%
Sugar A 110 21%
Egg whites 88 17%
Sugar B 35 7%
Flour T45 71 13%
Ground coffee for dusting 30 5%

Preheat the oven to 220 °C / 428 °F. Prepare a baking tray with a flexipan mat or a silicone sheet.
Whip the egg yolks with the whole eggs and sugar A into a light, airy and stable foam. Gradually add
the sifted flour and fold it in carefully. Whip the egg whites with the sugar B into a medium stiff
meringue. Gently fold the meringue into the whipped egg mixture. Then spread 450 grams of this
mixture on flexipan mat or a silicone sheet. Dust evenly with ground coffee. Bake for 6 minutes until
golden brown. Cool at room temperature, then remove the silicone mat.

3
 COFFEE STREUSEL

Ingredients Total weight: ~81 g 100%

Butter 84% 20 25%

Brown sugar 20 25%
Flour T 55 20 25%
Almond powder 20 25%
Salt 0,2 <1%
Ground coffee 1 1%

Mix all ingredients together with a paddle until crumbly. Spread it on a silicone sheet and freeze.
Then bake at 140 ° C / 300 °F for about 20 minutes. Then cool at room temperature.

PRESSED DULCEY COFFEE STREUSEL

Ingredients Total weight: 135 g 100%

Baked coffee streusel 45 33%

Eclat d’or (feuilletine) 45 33%
Chocolate Valrhona Dulcey 35% 45 33%

Mix the streusel with the feuilletine and the chocolate melted to 45 °C / 113 °F. Spread evenly in a
shape of rectangle with dimensions 6x57 cm in a flexipan mat or a baking sheet and freeze.

CHOCOLATE DECORATION

Ingredients Total weight: 310 g 100%

Chocolate Valrhona Dulcey 35% 300 90%

Cocoa powder 10 10%

Temper the chocolate by melting it to 45 °C / 113 °F, then cooling it to 26 °C / 36 °F and reheating to
29 °C / 84,2 °F. Dust the guitar sheet with a bit of cocoa powder and then pipe small rounds of the
tempered chocolate over the cocoa powder. Put another guitar sheet on top of the chocolate and
press gently with something flat (with a flat-bottomed glass, for example). Let it crystallize at
15 °C / 59 °F for at least 1 hour.

MIRROR GLAZE

Ingredients Total weight: 250 g 100%

Neutral glaze Valrhona Absolu Cristal 210 70%

Water 40 30%

Mix the two ingredients together and bring them to a boil. Strain and use while hot.
4
 ASSEMBLY

Using a brush apply a thin layer of the coffee punch on the sponge. Put the sponge in the freezer.
Then apply 400 grams of the coffee cremeux on top of the sponge soaked with coffee punch and
spread it with a spatula. Put in the freezer again to freeze the cremeux. When frozen cut long strips
17, 13 and 6 cm wide and put back in the freezer. Then place a 13 cm strip on top of the 17 cm strip
with the cremeux facing up. Carefully put the two strips inside a log mold and freeze.

Whip the mascarpone ganache in a mixer using a whisk until light, airy but semiliquid texture. Pipe
500 grams of the whipped ganache inside the mold over the frozen sponge with cremeux. Tap gently
and then put the 6 cm strip of the frozen sponge with cremeux facing up on top of the whipped
ganache. Press gently to level everything. Then pipe a thin layer of the mascarpone whipped ganache
over the cemeux and place the frozen pressed streusel on top. Press lightly to level the cake and put it
in the freezer to freeze completely.

When frozen unmold the cake. Whip the rest of the whipped ganache to a firmer texture and pipe on
top of the cake using a 20mm round piping tip. Place the guitar sheet on top of the ganache and press
gently with a spatula. Put in the freezer. Once frozen, remove the guitar sheet. If desired, spray the cake
with a hot mirror glaze using a compressor and a spray gun or brush the glaze over the frozen cake.

Then trim the edges of the log cake and cut it into 3 parts 16 cm long. Place chocolate decoration on
top of the whipped ganache.