Tiramisu cup composed of
– a milk chocolate shell,
– homemade sponge cake,
– mascarpone cream,
– brown velvet spray.
Materials used
– Plastic glasses
– Socket
– Plain socket
– Ancel 210 bloom gelatin
– Brown velvet spray
Ingredients
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔ icing sugar
Baking
180°C – 8 to 10 minutes
Mascarpone cream
✔175g mascarpone
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine
Assembly
✔Expresso
✔Spray velvet brown
✔Milk chocolate for the shell
The recipe
Serves 5 to 6
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g 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.
Milk chocolate shell
250g milk chocolate
Melt milk chocolate in a bain-marie until it reaches 40-45°C. Wait until the temperature drops to 27°C, stirring, then return to the bain-marie very quickly to reach 30-31°C. Fill the cups with chocolate and invert them over your dish to remove the excess. Place in a cool place to allow the chocolate to harden.
Mascarpone cream
✔175g mascarpone
✔2 yolks
✔2 whites
✔55g caster sugar
✔10g milk
✔3g gelatine
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 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 sugar. Gently mix the egg whites with the mascarpone cream. Fill a piping bag with this cream.
Assembly
✔A double espresso
✔brown velvet spray
Soak your biscuits, with a brush, in coffee. Alternate layers of coffee-soaked biscuit and layers of mascarpone cream in your cup. Finish with the mascarpone cream.
Place in the freezer for at least two hours.
Remove your cups from the freezer. Apply brown velvet spray to the top. Carefully cut out the plastic cup with a scissor.
I decorated it with a chocolate coffee bean.
I used a chocolate mould for the spoon.
