Tiramisu

Ingredients

Serves 4 Individual Tiramisu

Savoiardi Biscuit
85g Egg Yolks
40g Caster Sugar
75g Egg Whites
40g Caster Sugar
15g Corn Starch
25g Plain Flour
Caster Sugar + Icing Sugar To Coat

To Soak
Freshly Brewed Coffee

Mascarpone Filling
450g Mascarpone
80g Caster Sugar
Splash of Kahlua or Sweet Marsala Wine
Lemon Zest
¼ Tsp Vanilla Bean Paste
4 Large Egg Yolks
110g Double Cream

Chocolate Tuile
100g Egg Whites
100g Caster Sugar
100g Very Soft, Unsalted Butter
80g Plain Flour
20g Cocoa Powder

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 Vanilla Whipped Chantilly
375g Double/Heavy Cream
2.5g Gelatin Powder + 15g Water (Platinum or Gold Strength Gelatin)
75g Melted White Chocolate, Good Quality
½ Fresh Vanilla Pod

Equipment

Stand Mixer or Electric Hand Whisk

Medium Bowl
Hand Whisk
Spatula
7cm/2.7” Ring Molds x 4
Acetate
Dough Scraper
Palette Knife
Medium Saucepan
Piping Bag
Round Tip Nozzle
Pastry Rods
Baking Tray
Silicon Baking Mat

Method

Vanilla Whipped Chantilly

(This will make more than you need)

1. Add the gelatin and cold water into a small saucepan and allow it to bloom for 5
minutes.

- 2.5g Powdered Gelatin + 15g Cold Water

2. Add the white chocolate to a bowl and melt it over a pan of gently simmering water.
Set it to one side.

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 - 75g White Chocolate

3. Next, add the cream and vanilla to a medium saucepan, and bring to a gentle simmer.

- 375g Double/Heavy Cream

- ½ Fresh Vanilla Pod

4. Once hot, turn off the heat, add the bloomed gelatin mass and whisk this in to dissolve
it.

5. Slowly pour the hot cream over the melted chocolate in three parts, stirring in small
circles in the centre of the bowl to create an emulsion.

6. Once you have added all the cream, ensure it is fully combined with the melted
chocolate, cover the surface with cling film, and then refrigerate for a minimum of 6
hours or ideally overnight.

Savoiardi Biscuit

1. Into the bowl of a stand mixer (or a large bowl if you are using an electric hand whisk),
add the sugar and egg yolks.

- 85g Egg Yolks

- 40g Caster Sugar

2. Whisk the two together until the mixture is thick and pale in colour - it should hold it’s
shape when you lift the whisk up, almost like a thick cream. Set the mixture to one side.

3. Into a separate bowl, add the egg whites and begin to whisk on a medium low speed.

- 75g Egg Whites

4. Once frothy, slowly add the sugar, about 1 Tbsp at a time.

- 40g Caster Sugar

5. Once you have added all the sugar, keep whisking until you have a stiff peak to your
meringue.

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 6. Take the meringue, and fold it into the egg yolk mixture, in three parts until evenly
combined.

7. Take the cornflour and plain flour and sift them together into a separate bowl.

- 25g Plain Flour

- 15g Cornflour

8. Tip the dry mixture into the egg yolk/mermaid mixture and fold it in with a spatula.

9. Add the batter into a piping bag fitted with a round tip zozzle (you could also pipe the
batter into individual fingers if you are making a “classic” tiramisu but we are going to
do a slightly different version) Pipe the mixture onto a tray lined with a baking mat or
parchment, into discs, roughly 2.5” in diameter. Essentially, they need to be roughly the
size of the mold you are using for the layered tiramisu, as they will spread slightly as
they bake.

10. Once you’ve piped the mixture, sprinkle some caster sugar on top, then dust the entire
surface with icing sugar. Let it sit for 5 minutes, then dust it with a second layer of icing
sugar.

- Caster Sugar
- Icing Sugar

11. Place the baking tray in the oven and bake at 180C/390F non-fan assisted until the
mixture is lightly golden on top. It should take around 15-16m. They will crack slightly
as they are baking. Once baked, allow them to cool.

Mascarpone Filling

1. Into a large bowl, or the bowl of a stand mixer fitted with a whisk attachment, add all of
the ingredients for the mascarpone filling.

- 450g Mascarpone
- 80g Caster Sugar
- Splash of Kahlua or Sweet Marsala Wine
- Lemon Zest
- ¼ Tsp Vanilla Bean Paste
- 4 Large Egg Yolks
- 110g Double Cream

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 2. Whisk everything together until it is evenly combined and thicker in consistency. The
mixture should hold a medium peak when you lift the whisk from the bowl.

3. Set the mixture to one side ready to use.

Assembly Part 1

1. Take a ring mold that is roughly 7cm/2.7” in diameter and line the inside with a sheet of
acetate, that is roughly 10cm/3.9” tall. You will need to tape the piece of acetate
together down the seam so that it holds its shape. If you are using a different sized
cookie cutter you may get more/less servings out of this recipe so keep that in mind.

2. Lift the ring molds onto a tray and begin to assemble.

3. Take the cooled ladyfinger sponge and soak them with freshly brewed hot espresso
coffee.

- Freshly Brewed Espresso Coffee

4. Then using a cookie cutter - the same size as your ring mold above (7cm/2.7”), cut the
ladyfinger biscuit down to size so that it will fit inside the mold.

5. Place one layer of ladyfinger sponge into the base of the mold.

6. Remove the mascarpone cream from the fridge and add it into a piping bag fitted with a
round tip nozzle.

7. Pipe an even layer of cream on top of the sponge.

8. Take a fine grater, and grate some fresh chocolate over the top of the cream (or dust
cocoa powder - whichever you prefer!)

- Grated Dark Chocolate

9. Repeat this layering process until you have a total of three layers, finishing with the
grated chocolate on top.

10. Lift the tray of tiramisu into the freezer, and chill for 2 hours.

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 Chocolate Tuile

1. Into a medium bowl, add the egg whites and sugar.

- 100g Egg Whites

- 100g Caster Sugar

2. Whisk them together until they are thick and glossy in consistency.

3. Next, place the bowl over a pan of gently simmering water, and add in the soft butter.
Whisk the mixture until it is fully incorporated into the meringue and there are no more
lumps of butter.

- 100g Soft, Unsalted Butter

4. Remove the bowl from the heat and sift in the flour and cocoa powder and whisk to
combine.

- 80g Plain Flour

- 20g Cocoa Powder

5. Scoop some of the mixture out and spread it onto a silicon baking mat. Use a palette
knife to spread it out as evenly as possible, trying to ensure there are no air bubbles or
streaks in it.

6. Then, using a dough scraper or palette knife, scrape away the excess tuile mixture,
shaping it into a rectangle.

7. To be accurate, you need to make sure that the rectangle is long enough to fit around
the outside of your tiramisu dessert. So if you are using a 7cm/2.7” ring mold, you need
to make sure your rectangle of tuile is roughly 24cm/9.5” long (you can calculate the
circumference needed on google!) You also need to make sure it is tall enough to cover
your tiramisu too. My Tiramisu was 8cm tall so I made my rectangle 24cm x 8cm (9.5”x
3”)

8. Place the tuile into the oven, on a tray, that has been preheated to 180C/355F Non Fan
Assisted.

9. Bake the tuile for 5-6 minutes. It will begin to bubble up and then the bubbles will
slowly fall down - at this point it is ready. Every oven is different so keep a close eye on

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 it.

10. Remove the tray from the oven and working very quickly, very very gently get a knife
under the edge of the tuile, life it up with your hands and then wrap it around an object,
the same diameter as your tiramisu (in my case, 7cm/2.7”)

11. Once you’ve wrapped it around the object, place it down and use another item to hold
the tuile in place so it does not unravel. Once you have set it, do not adjust it, or it will
snap.

12. Repeat this process so you have 4 tuiles in total. Once they have set you can carefully
remove them from your object but be careful as they are fragile!

Final Assembly

1. Take your serving plate, and place a round object in the centre.

2. Dust a layer of cocoa powder lightly over the plate, then remove the object to reveal a
nice un-coated disc on the plate.

3. Remove the tiramisu from the freezer and carefully slide off the ring mold.

4. Cut the sellotape holding the acetate together and carefully peel it off. The time in the
freezer should have been long enough whereby the mousse is not tearing off along
with the acetate.

5. Use a palette knife to carefully lift the tiramisu onto your serving plate.
- At this point we need to let the tiramisu defrost slightly which won’t take too
long - you can either leave it at room temperature for 30 minutes, or, if you are
prepping dessert in advance for guests, place the plates in the fridge for a few
hours and the tiramisu will slowly come to temperature.

6. Once the tiramisu is at temperature (you can check by very carefully sliding a toothpick
into the mascarpone mousse - if it feels soft, it is ready)

7. Take the tuile, and carefully place this around the outside of the tiramisu.

8. Finally, remove the vanilla chantilly cream from the fridge and whisk it to a medium
peak with an electric or a hand whisk.

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 9. Take a piping bag, and cut a St Honore nozzle using a pair of scissors. Cut along the
dotted lines, according to the diagram below. The hole you cut only needs to be small.

10. Add the vanilla chantilly to the piping bag and pipe swirls of the cream over the top.

11. Garnish with edible gold leaf and serve.

Recipe From Bake It Better | mattadlard.com

Copyright © 2021 Matt Adlard. All Rights Reserved