TIRAMISU

for 1 cake 24x24 cm and h=5 cm Tiramisu for 1 cake 24x24 cm and h=5 cm

GELATIN MASS

Ingredients Total weight: ~ 77 g 100%

• Powdered gelatin 200 Bloom 11 g 14%• Cold water 66 g 86%

1. Add the powdered gelatin and cold water to a clean container. Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes to allow the gelatin to
swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge for up to 2 days.

TIP • If you have no powdered gelatin to hand, you can use gelatin leaves instead. Simply
use the same weight of gelatin leaves as you would powdered gelatin and soak them in cold
water. Make sure the leaves are fully covered with water. • Leave the gelatin leaves to soak
for 15 minutes – during this time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess water and use immediately.

LADYFINGERS SPONGE BATTER

Ingredients Total weight: ~ 453 g 100%

• Egg yolks 75 g 17%• Whole eggs 15 g 3%• Sugar (1) 25 g 5%• All-purpose flour (1) 68 g
15%• Egg whites 175 g 39%• Sugar (2) 63 g 14%• Sea salt 1g <1%• Lemon juice 8g 2%• All-
purpose flour (2) 23 g 5%

1. In a bowl mix the whole eggs, egg yolks and sugar (1). Then add the all-purpose flour (1)
and mix with a whisk until smooth. After that, set it aside for about 5-10 minutes until the
sugar dissolves.

2. Add the room temperature egg whites, sea salt and lemon juice into a mixer bowl. Start
whipping at medium speed with a whisk attachment. When the mixture starts foaming,
gradually add the sugar (2) and whip until stiff peaks. 2 Tiramisu for 1 cake 24x24 cm and
h=5 cm

LADYFINGERS SPONGE BATTER

3. Mix the part of the meringue with the egg yolk mixture using a whisk. Transfer the rest of
the meringue in the bowl and fold it with a silicone spatula.

4. Then add the sifted flour (2) and gently fold it into the batter.

PIPING AND BAKING THE LADYFINGERS

Ingredients

• Ladyfingers sponge batter• Icing sugar (for sprinkling the batter) Sufficient quantity

1. Prepare a baking tray lined with a stencil with ladyfingers-shaped pattern and silicone mat
on top.

2. Using a piping bag with a round tip d=14 cm, pipe the 11 cm long ladyfingers onto a
silicone mat.

3. Dust them with icing sugar, then wait for about 1–2 minutes until the icing sugar melts
and then repeat the process.

4. Bake at 160 °C / 320 °F for about 20–25 minutes until golden brown color and crunchy
surface. Leave them to cool down at room temperature for about 30–45 minutes.

TIRAMISU CREAM

Ingredients Total weight: ~ 1440 g 100%

• Sugar 210 g 15%• Water 60 g 4%• Egg yolks 120 g 8%• Gelatin mass 75 g 5%• Whipping
cream 35% 450 g 31%• Mascarpone 450 g 31%• Amaretto liqueur 75 g 5%

1. Pour the cold whipping cream in a bowl of the stand mixer and whip it using a whisk
attachment at medium to medium high speed until it increases in volume. Put the cream in
the fridge to stabilize.

2. Put the egg yolks into the bowl of a stand mixer and start whipping at high speed until it
turns light and voluminous.

3 Tiramisu for 1 cake 24x24 cm and h=5 cm

TIRAMISU CREAM

3. Meanwhile, pour water and sugar into a saucepan and cook it to 110 °C / 230 °F. Turn the
mixer back to medium high speed and start pouring the syrup into the mixer bowl with
whipped egg yolks. Increase the speed to maximum and continue whipping until a lighter
and more airy texture.

4. Pour the hot melted gelatin mass (60 °C / 140 °F) in and continue mixing for around 1
minute. The final temperature of the pâte à bombe mixture should be around 30–35 °C /
86–95 °F.

5. Add the cold mascarpone in several additions. Add Amaretto liqueur to the mixture, and
then whip for about 1 minute until smooth and shiny.
6. Fold the stabilized whipped cream into the mascarpone mixture in several additions until
mousse texture is obtained. Use immediately to assemble the Tiramisu.

ASSEMBLING THE TIRAMISU

Ingredients

• Baked cooled ladyfingers• Tiramisu cream• Brewed coffee 200 g• Amaretto liqueur 20g

1. Add the Amaretto liqueur in a bowl with room temperature brewed coffee and mix it with
silicone spatula.

2. Assemble the Tiramisu in a frame 24x24x5 cm. Soak the ladyfingers in the liqueur-coffee
mixture and put them inside the cake frame.

3. Apply around 300 g of the Tiramisu cream on top of the first ladyfingers layer. Do the
same with a second Tiramisu layer.

4. Spread cream evenly with an offset spatula and place the assembled Tiramisu in the
fridge to set for about 15–20 minutes.

5. Put the leftover Tiramisu cream in the fridge for 20 minutes as well.

4 Tiramisu for 1 cake 24x24 cm and h=5 cm

DECORATING, UNMOLDING AND SLICING THE TIRAMISU

Ingredients

• Stabilized assembled Tiramisu• Stabilized leftover Tiramisu cream• Sufficient quantity of

cocoa powder

1. Transfer the stabilized Tiramisu cream into a piping bag fitted with a round tip d=14 mm
and pipe domes on top of the stabilized assembled Tiramisu.

2. Dust with cocoa powder and place the Tiramisu back in the fridge for about 15–20
minutes.

3. To unmold the Tiramisu, heat the small offset spatula a little bit with a heat gun, and slide
it between the cake and the frame.

4. Carefully lift the cake frame.

5. Slightly warm up a long sharp knife with a heat gun, trim the edges of Tiramisu and slice it
to preferrable pieces.

5 www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit:
Dmytro Khoroshaiev