Good day everyone!
Some time ago it was our wedding anniversary and, unable to organize great parties, I thought to prepare a sweet to let her remember how much I love her! I know it is so sweet it hurts, but you have to bear it for some time since I’m very proud of being married with such a cutie!
As you red today we prepare a Tiramisù….well….kind of…
I am trying to develop new ways to couple the basic ingredients of the classical tiramisù in order to create new desserts inspired from the original. Today’s idea consists in dismantling the tiramisù ingredients and combine them in a new way! New experiments!
The main ingredients of tiramisù are: mascarpone cream, ladyfingers, coffee, dark chocolate powder. For a first experiment I excluded the mascarpone cheese in order to try out the balance of the ingredients.
Instead of making only one cream, I prepared 2 of them alternating the layers: a classical cream and an italian merengue with coffee and chili pepper. Ladyfingers bisquits are, as usual, the Savoiardi di Fonni which are very similar to a dry sponge cake. The syrup is done with milk and chocolate, topping is the usual cocoa powder.
I have to say that I have been unable to prepare the proper quantity of merengue, I prepared definetely too much of it compared to the cream. Maybe half dose would be better.
Ingredients for 500 ml of custard:
- 100 ml fresh cream
- 1/4 pulp of vanilla bourbon
- 400 ml full fat milk
- 150 gr egg yolks (roughly 22 g each)
- 150 gr brown sugar
- 20 gr potato starch
Ingredients for the Italian Merengue:
- 110 g albumens (roughly 35 g per egg)
- 45 ml coffee
- 220 g brown sugar
- 1 teaspoon of chili powder
We can prepare both the cream and the merengue larglely before the making of the dessert, we just store them in the freezer and use them when needed.
We start with the italian merengue. We take a casserole adding the exact sugar, coffee and chili pepper doses. We heat it up till it reach 121° C (use a thermometer for food!). In the meantime we beat the egg whites till they have soft peaks. It is important that the whips are perfectly clean: even a drop of any type of fat will prevent the egg whites to properly build! When the sugar arrives at the correct temperature, we add it slowly to the egg whites while beating them continuously. It is far better to do it with a professional mixer, but any electric one will do its job. We must beat the eggs till they arrive at room temperature. It may even take 25 minutes so be patient! IT is important because the hot sugar will not blend perfectly till they are cold!
When the merengue arrives at room temperature we can cover it with plastic foil and store it in the freezer. The fantastic thing of the merengue is that it can be stored ni freezer without becoming solid! Fantastic!
Now we start cooking the custard with the tecnique of the italian Pastry Chef Luca Montersino. Unfortunately I could not find some ingredients but the result is anyway enjoyable. We take a large casserole and we add milk and cream. In a bowl we beat the yolks with sugar and the vanilla pulp. We let the milk warm up while we beat the yolks till they are pale and fluffy. We add the potato starch (in the chef’s recipe we add half corn starch and half rice starch) to the beaten yolks mixing with a spatula with a bottom up movement.
When the milk is almost boiling we add the egg mixture in the middle which will float thanks to the air presence. When the milk boiling starts to pierce the egg mixture we turn off the heater and we mix everything quickly with a whip! The custard will be dense in a moment! We now transfet the custard in a glass bowl, cover it with plastic foil and store it in the fridge to cool. It takes time to cool down the cream and we will start preparing the ladyfingers when they are well cold.
We take the mould we will use to prepare the tiramisu. We prepare warm milk adding bitter cocoa to our taste.We can use either ladyfingers or sponge cake. We wet them with the chocolate milk and make a layer. We take our creams now cold and we add them alternatively to the ladyfingers.
If the custard is too thick we can add a little amount of mascarpone cheese to make it a bit creamier. When we finish the layers we put the tiramisù in the fridge to set. We drizzle the cocoa powder just before serving!
Enjoy the cream and coffee spiciness of this wonderful dessert!!
HOW MUCH IS IT? It is a dessert that prevents a huge use of eggs, but since their cost is quite low we can still have a cost per portion od roughly € 0.60!
Italiano TIRAMISU’ SMONTATO