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Home / Tiramisù

Tiramisù

Tiramisù

Rating:

Recipe Created By:
Ramon Morato
Difficulty:
Advanced

  • Components Of Recipe
  • Biscuit Cuillere
  • Coffee Syrup
  • Pear Jelly
  • Chocolate Jelly
  • Mascarpone Cream
  • Final Assembly

Biscuit Cuillere

400g (14.1oz)
80g (2.8oz)
80g (2.8oz)
600g (21.2oz)
360g (12.7oz)
45g (1.6oz)
250g (8.8oz)
150g (5.3oz)
as needed
as needed

Method of Preparation

  1. Whisk the egg yolks with sugar #1 and .
  2. Beat the egg whites with sugar #2 and .
  3. Combine the two resulting textures and add the starch and flour to the mixture.
  4. Once mixed, spread to 0.8cm thick on three baking trays measuring 60x40cm.
  5. Bake in the oven at 210-220˚C/410-428˚F.

Coffee Syrup

1000g (35.3oz)
400g (14.1oz)
15g (0.5oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients, bring to a boil and set aside.
  2. Reserve the syrup in the refrigerator until use.

Pear Jelly

800g (28.2oz)
25g (0.9oz)
25g (0.9oz)
14g (0.5oz)
43g (1.5oz)

Method of Preparation

  1. Heat part of the puree with the sugar.
  2. Dissolve completely and add .
  3. Then add the gelatine sheets.
  4. Pour about 100g of the mixture into 12 cm square molds.
  5. Reserve in the freezer.

Chocolate Jelly

500g (17.6oz)
500g (17.6oz)
11g (0.4oz)

Method of Preparation

  1. Bring the water to a boil and dissolve the previously hydrated gelatine sheets
  2. Pour over the couverture and emulsify.
  3. Pour about 80g of the mixture into 12 cm square cake tins.
  4. Reserve in the freezer.

Mascarpone Cream

525g (18.5oz)
225g (7.9oz)
60g (2.1oz)
110g (3.9oz)
110g (3.9oz)
180g (6.3oz)
90g (3.2oz)
15g (0.5oz)
750g (26.5oz)

Method of Preparation

  1. Make custard with the first seven ingredients.
  2. Add the gelatine sheets to dissolve and then rapidly cool to 30-35˚C/86-95˚F.
  3. Add the mascarpone, mix and reserve in the refrigerator for 24 hours.
  4. Whip in a mixer when needed for assembly.

Final Assembly

  1. Line the 14cm square x 5cm deep mold with Biscuit Cuillere.
  2. Add a layer of Mascarpone Cream at the bottom, then the Pear Filling and top with consecutive layers of Coffee-Soaked Sponge, Chocolate Filling and Mascarpone Cream.
  3. Freeze and garnish as desired.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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