Although most people are familiar with the classic Italian dessert, Tiramisu, most have not attempted to make one completely from scratch. Tiramisu is a fantastic dessert that combines some of the best components of the pastry kitchen. I was first introduced to Tiramisu at Culinary school and we were taught to make Bisquit Joconde layers instead of ladyfingers. Bisquit Joconde is a rich sponge cake that has whole eggs, lightened with whipped egg whites. The ability to soak in the decadent espresso syrup comes from almond powder added to the sponge which gives great texture while contributing to a moist cake. Only the best coffee should be used for the espresso, which is lightly sweetened and flavored with Kahlua. A well-made mascarpone mousse is the star of the dessert. According to vocabulary.com, a mousse is defined as “a dessert that’s made of cream and eggs until it’s light and creamy”. That’s what this Mascarpone Mousse has: heavy cream, mascarpone cheese, and egg yolks. If you’re up for a celebration, Tiramisu should be welcomed to your table!
- 5 Eggs
- 265 g. (about 7) Egg Whites
- 70 g. (1/3 cup) sugar
- 165 g. (1 cup) powdered sugar
- 85 g. (1/2 cup) All-purpose flour
- 165 g. (1½ cups) Almond meal
- 35 g. (about ⅓ of a stick) Butter
- pinch salt
- Prepare 1 half-sheet with parchment and oil spray. Pre-heat the oven to 400.
- Melt butter. Set aside.
- Whip powdered sugar and whole eggs until fluffy and light yellow in color.
- In a separate bowl whip egg whites until foamy, add granulated sugar then whip to soft peaks.
- Sift flour, almond meal and salt. Fold gradually into the beaten egg mixture.
- Fold egg whites into the egg and flour mixture.
- Scoop a large spoonful of the egg mixture into the melted butter and whisk to combine. Gently fold the butter into the egg mixture.
- Pour the batter into prepared pan, spread evenly. bake for 10 minutes or until very lightly golden and springs back when touched with a finger.
Photo Step-By-Step
Prepare 1 half-sheet with parchment and oil spray. Pre-heat the oven to 400.
Melt butter. Set aside.
Whip powdered sugar and whole eggs until fluffy and light yellow in color.
In a separate bowl whip egg whites until foamy, add granulated sugar then whip to soft peaks.
Sift flour, almond meal and salt. Fold gradually into the beaten egg mixture.
Fold egg whites into the egg and flour mixture.
Scoop a large spoonful of the egg mixture into the melted butter and whisk to combine.
Gently fold the butter into the egg mixture.
Pour the batter into prepared pan, spread evenly. bake for 10 minutes or until very lightly golden and springs back when touched with a finger.
- 3 cups Espresso
- 2 oz. (1/4 cup) sugar
- 2-4 Tablespoons Kahlua
- Bring the espresso and sugar to a boil to melt the sugar.
- Cool and add Kahlua.
- 68 ml. water
- 247 g. sugar
- 700 g. mascarpone cheese (about 3 - 8 oz. packages)
- 750 g. Heavy Cream (almost 2 pints)
- 10 egg yolks
- pinch salt
- Place mascarpone cheese in a large mixing bowl. Whisk until smooth. Gradually add heavy cream, whipping and scraping down the sides and bottom of the bowl. It is important to get a very smooth combination. Whip until medium peaks form and set aside.
- Set the egg yolks and a pinch of salt to whip until light pale in color. Meanwhile make the sugar syrup.
- To make the sugar syrup: Place the sugar in a thoroughly cleaned saucepan. Add water. Heat on medium heat until softball stage 235° Fahrenheit (112° C) on a candy thermometer. You can also check for doneness by dipping a spoon into the sugar and immediately submerging it into a cup with ice cold water. Once its cooled try rolling the sugar between your fingers. If it rolls into a ball, its at softball stage. Do not attempt to stir the sugar or place any other objects in it. If your sugar does form a crystallized layer on top, discard it and start over, making sure that your pot is grease-free and your measurements are correct.
- With the mixer running at low-medium speed, carefully pour the sugar syrup into the beaten egg yolks. Once all of the sugar is poured in, increase the speed to high and let whip until the mixer bowl is cool to the touch.
- Combine the egg yolk mixture with the previously whipped mascarpone and heavy cream until smooth.
Place mascarpone cheese in a large mixing bowl. Whisk until smooth. Gradually add heavy cream, whipping and scraping down the sides and bottom of the bowl. It is important to get a very smooth combination. Whip until medium peaks form and set aside.
Set the egg yolks and a pinch of salt to whip until light pale in color. Meanwhile make the sugar syrup.
To make the sugar syrup: Place the sugar in a thoroughly cleaned saucepan. Add water. Heat on medium heat until softball stage 235° Fahrenheit (112° C) on a candy thermometer. You can also check for doneness by dipping a spoon into the sugar and immediately submerging it into a cup with ice cold water. Once its cooled try rolling the sugar between your fingers. If it rolls into a ball, it’s at softball stage. Do not attempt to stir the sugar or place any other objects in it. If your sugar does form a crystallized layer on top, discard it and start over, making sure that your pot is grease-free and your measurements are correct.
With the mixer running at low-medium speed, carefully pour the sugar syrup into the beaten egg yolks. Once all of the sugar is poured in, increase the speed to high and let whip until the mixer bowl is cool to the touch.
Combine the egg yolk mixture with the previously whipped mascarpone and heavy cream until smooth.
To assemble: Cut the sponge into rectangles about 1.5″ by 3″.
Dip into the espresso syrup, being careful to not over soak as the sponge layers will fall apart. Pipe a layer of mousse on the bottom of your dish. Dust with cocoa powder.
Lay the sponge rectangles on top of the mousse and repeat until the top is reached. Smooth the mascarpone mousse and pipe a border with a star tip. Dust with cocoa powder. May be garnished with chocolate covered espresso beans or chocolate curls.
Best to serve chilled, at least for 1-2 hours or overnight. Enjoy with a cup of espresso.
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