Chocolate and caramel tiramisu

Chocolate and caramel tiramisu

– coffee biscuit
– creamy milk chocolate
– mascarpone ganache
– caramel glaze

Mascarpone and vanilla ganache
112 ml cream
60 g powdered sugar
50 g white chocolate
Liquid vanilla
125 ml cream (cold)
120g mascarpone

In a saucepan, boil 112 ml of cream with the sugar. Pour the hot cream in three streams over the melted white chocolate, stirring well.

Add the vanilla, cold cream and mascarpone cheese. Blend, then filter and chill for at least 4 hours.

Coffee cake
4 egg yolks
48 g sugar
4 egg whites
40 g sugar
50 g butter with salt
4 g soluble coffee
72 g flour

Preheat the oven to 180°C.
In a bowl, beat the egg yolks with 48 g sugar for a few minutes. Sift in the flour and set aside. In a small bowl, mix the instant coffee with the hot melted butter until it is completely incorporated. Add the butter to the egg yolk mixture and set aside. In a large bowl, beat the egg whites until stiff, gradually adding the remaining sugar. Add this mixture to the previous one, mixing gently. Spread on a baking tray with baking paper. Bake for about 12 minutes and leave to cool, then cut out two biscuits of the same size as your tin.

Milk chocolate and coffee creamer
250 g milk chocolate
5 egg yolks
250 ml milk
250ml cream
50g sugar
Liquid coffee extract
2 sheets of gelatine (4g)

Hydrate the gelatine in very cold water. Pour the milk, cream and coffee extract into a saucepan. Bring to the boil. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over a low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine. Add this cream to the melted milk chocolate and mix well if necessary with a mixer. Place in the freezer for 10 minutes.

Place a syrup-soaked biscuit in the bottom of your mould, then pour in half the chocolate cream, the second biscuit and the remaining cream. Place in the freezer to set, then finish with the mascarpone ganache, smoothing well between each layer. Place in the freezer again.

Caramel glaze (previous day)
6 g gelatine, 200 Bloom
100 g sugar
100 g glucose syrup
125 ml still water
67 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
100g white chocolate

In a saucepan, make a caramel with the sugar. Then add the hot water and mix. Add the glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the white chocolate. Stir well. Add the sweetened condensed milk. Use a hand blender to mix the mixture and place in a cool place.

Take the completely frozen chocolate and caramel tiramisu out of the freezer. If your ganache is already at the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the caramel icing which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set.

Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut out slices and leave to thaw in the fridge.