Diploma in Advanced Culinary Arts | Baking & Patisserie 368 Yield: 1 - 2 portions Ingredients Method Tiramisu Mixture 1. Soak the gelatin leaves in ice cold water for 5-10 minutes. 2. Whip whipping cream to medium firm peak and keep it in the fridge. 3. Beat cream cheese in a mixing bowl with a rubber spatula until smooth and creamy. 4. Whisk egg yolk with the sugar on double boiler and heat until exceed 45- 50° C. 5. Add drained gelatin and mix it until melts down. 6. Take off the heat and whisk until cools down to look warm temperature. 7. Pour sabayon into the creamy mascarpone cheese while continuously whisking and mix until smooth. 8. Fold in the whipped cream in 2 additions and fold until combines. Pour the mixture into piping bag without nozzle. Assembling 9. Allow espresso coffee to cool down and soak the lady finger biscuit 1 by 1 on the way that the access coffee is squeezed out from each piece. 10. Place some soaked biscuit on the bottom of our (straight edge, multi-portion, individual or mini glass dish(es) sugar side up and place the rest to a clean tray. 11. Prepare cocoa powder with small dusting sieve. 12. Pour half of the tiramisu mixture in the dish(es) over the lady fingers. 13. Dust the surface with cocoa powder and put the rest of the lady fingers (sugar side up) on the top. Tiramisu Tiramisu Mixture Egg yolk 1 pc Caster sugar 25 g Mascarpone 50 g Whipping cream 50 ml Gelatin leaves ½ pc Assembling Lady finger biscuit 6 pcs Espresso coffee 80 g (1 double espresso) Vanilla extract 1 tsp Cocoa powder A/R
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