Based on Christophe Felder's tiramisu recipe.
6 servings,
The "Biscuit Cuiller" Sponge Cake :
Allows to make 2 squares 20X20 cm.
- 3 egg-whites
- 60 gr sugar
- 4 yolks
- 2 tbsp espresso coffee
- 60 gr flour
Beat the egg-whites until it forms peaks, then add the sugar, keep beating in order to get a meringue. Then add the yolks, mix delicately until homogeneous...
Add the coffee and the flour...
Divide this mixture in 2 and spread it over 2 baking paper sheets, form 2 squares a bit lager than 20x20 cm. Put in preheated oven (medium heat) for 7 to 10 minutes (according your oven)... Then leave to cool down for about 5 minutes, turn them upside-down....
Line a cake frame (20x20 cm) with baking paper and cut the sponge cakes to fit the cake frame then put one layer of sponge cake in the bottom... reserve...
The Mascarpone Cream :
- 250 gr mascarpone cheese
- 3 egg-yolks (big or 4 small ones)
- 100 gr sugar
- 5 cl water
- 5 gr gelatin (about 3 sheets)
- 350 gr cream
Hydrate the gelatin in cold water for 5 to 10 minutes...
Soften the mascarpone with a spatula...
Then place the yolks in a large bowl, the sugar and water in a sauce-pan. Start beating the yolks with a whisk and in the meantime cook the sugar until its temperature reaches 115°C/ 239°F (stop heat when it reaches 114°C/237°F)...
Then pour the syrup in a thin stream over the yolks whipping all the time until the temperature of this mixture reached the room temperature.
Place a bit of the previous mixture in the mascarpone and mix to soften it, then place it in yolks mixture and blend delicately until homogeneous...
Put 2 tbsp cream in a sauce pan, add the gelatin and warm it up until perfectly dissolved, then pour it in the mascarpone/yolks mixture... Mix delicately.
Whip the cream (very cold) in a bowl cold as well (in glass or metal) until it doubles its volume...
Then fold it into the mascarpone mixture, mix delicately until homogeneous... Reserve 30 min in the fridge.
Prepare 60 ml espresso coffee, add 30 gr sugar and 4 tbsp Amaretto...
Brush the first layer of sponge cake with the coffee/Amaretto mixture, then cover with a layer of mascarpone cream (1 to 1,5 cm thick)...
Add the second layer of sponge cake, brush it as well with the coffee/Amaretto mixture...
And add the rest of the cream, you can just spread it with a spatula or you can use a pastry bag with the tip you want, here I used for the first time a Saint Honoré tip (it's not that easy huh !) Refrigerate for 2-3 hours or 1 hour in the freezer...
Then sprinkle the top with cocoa powder. Remove the cake frame, the baking paper and serve right away or reserve in the fridge until service.
Notice that this tiramisu is way better the day after, so try to make it the day before the service.
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