Grind House Blend Tiramisu.
These must be built in large baking trays and served table side by the waiter.
MOP
Soak the sponge in the coffee syrup lightly ensuring the sponge soaks up the liquid but doesn’t become saturated and fall apart. Start by building the tiramisu with one layer of the whipped mascarpone followed by the soaked sponge. Repeat this process once more and then finish the tiramisu with a final layer of whipped mascarpone and a dusting of Vahlrona cocoa powder from a sugar dredger. Do not use any other cocoa powder for this recipe.
Sponge Cake.
Ingredients
8x egg whites
60g sugar
8x egg yolks
60g sugar
180g plain Flour
20g corn flour
MOP
Whisk the egg whites and the 60g sugar making a soft meringue. In a separate bowl, whisk the egg yolk and the 60g of sugar until the yolk changes to a pale color.
Slowly combine these two together avoiding to over mix and then add the flours. Pour the mix into a full 1/1 gastro tray lined with baking paper. Cook for 12 minutes at 190c fan 2. Remove straight away from the tray and leave it to cool before use
Whipped Mascarpone.
Ingredients
600g Mascarpone
50g Caster sugar
50g Amaretto
50g Pasteurised egg yolk
120g Egg whites
120g Caster sugar.
MOP
Firstly, whisk the first set of ingredients together until you get a light fluffy mixture.
In a separate bowl mix the egg whites and sugar and place that onto a bain Marie and gently warm the mix until you can not feel the sugar with your fingers - YOU MUST ENSURE TO NOT COOK THE EGG WHITES. Once the sugar has dissolved place the egg whites in the kitchen aid and whisk until you get a proper meringue. Finally combine all together and put it in a piping bag.
Coffee Syrup.
Ingredients
200g Espresso, fresh
25g Sugar
30g Amaretto
MOP
- Combine all ingredients in a sauce pan and gently heat to dissolve the sugar.Cool and reserve till needed
Waiters Notes
Traditional tiramisu made using our Grind House Blend coffee.
Allergies: Dairy, egg, gluten