Father’s Day Tiramisu
– homemade sponge biscuits
– mascarpone cream
– brown velvet spray,
– marzipan decoration.
Materials used
– Pastry ring
– Pastry bag
– Plain pastry bag
– Ancel 210 bloom gelatine
Ingredients
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar
Cooking time
180°C – 8 to 10 minutes
Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky
Assembly
✔Expresso
✔Spray brown velvet
✔White marzipan
✔Brown dye
The recipe
Serves 5 to 6
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour. Mix again.
Fill a piping bag fitted with a plain tip. Poach the sponge biscuits in two circles on a sheet of baking paper.
Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.
Leave the biscuit to cool and cut into two circles the size of your circle.
Mascarpone cream
✔250g mascarpone cheese
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2g gelatine leaf
✔1 capful of whisky
Place the sheet of gelatine in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Stir and set aside.
Separate the egg whites from the yolks in two bowls. Beat the egg yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture and the whisky stopper. Mix well and set aside.
Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.
Assembly
✔A double espresso
Place your circle on your plate. Cover with rhodoïd film. Place the first biscuit at the bottom of your circle.
Brush the top with coffee.
Add the mascarpone cream about 1.5 cm high.
Place the second coffee-soaked biscuit on the underside.
Brush the remaining coffee over the top of the biscuit.
Add more mascarpone cream and freeze overnight.
The next day, apply brown velvet spray to the top.
I decorated the top with white marzipan, brown-tinted white marzipan and a chocolate bow from annikids.com. Chill for at least 5 hours until ready to eat.
