Tiramisu cake made with
– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.
Material used
– Rectangular pastry frame 20X11cm
– Pastry bag
– Plain pastry bag
– Ancel 210 bloom gelatine
– Brown velvet spray
Ingredients
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar
Baking
180°C – 8 to 10 minutes
Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves
Assembly
✔Expresso
✔Spray velvet brown
The recipe
For 5 to 6 people
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar
Separate the 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 with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut into two rectangles of 20X11cm.
Mascarpone cream
✔250g mascarpone
✔3 yellow
✔3 white
✔80g caster sugar
✔20g milk
✔2 x 2g gelatine leaves
Place the gelatine sheets in a large bowl of cold water for about ten minutes. In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix and set aside. Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) with an electric mixer. Add the milk and gelatine mixture. Mix and set aside.
Beat the egg whites in the second bowl with an electric mixer, gradually adding the remaining 40g sugar. Gently mix the egg whites with the mascarpone cream.
Assembly
✔A double espresso
✔brown velvet spray
Soak the tops of your biscuits, with a brush, with coffee. Place your pastry frame on a plate. Insert the first coffee-soaked biscuit. Add the mascarpone cream to a height of about 1 cm. Place in the freezer for a few minutes and then place the second biscuit soaked in coffee. Add more mascarpone cream to the top of the frame. Smooth with an angled spatula, using the edge of the frame as a guide. Fill a piping bag with the remaining mascarpone cream. Poke the top evenly. Place in the freezer overnight.
The next day, rub the edges of the frame a little and remove it. Put it back in the freezer for a while before applying brown velvet spray to the top.
