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Tiramisu my style

This recipe is featured in the Desserts masterclass by Dobla.

Ingredients

720gEgg white
400gEgg yolk
2gSalt
440gSugar
20gGround espresso beans
250gStarch
250gFlour

400gMilk
400gCream
100gSugar
100gEgg yolk
400gDark chocolate 0.64

1000gCream
1.5units.itemsVanilla
50gSugar
10units.itemsTonkabean
80gEspresso beans
200gEgg yolks
150gMuscovado sugar
12gGelatine
60gWater
200gMascarpone

100gEspresso
100gBrown sugar
50gCoffee liqueur

38gWater
96gSugar
96gGlucose
372gCream
87gButter
28gFleur de sel
306gIvoire chocolate

Dobla ring
Black tray

Preparation

  1. Whip the egg whites together with the sugar until stiff.
  2. Whip the egg yolk, salt, and coffee until light.
  3. Mix this together with the whipped egg whites.
  4. Fold in the sifted flour and starch.
  5. Stencil and sprinkle with chopped almonds.
  6. Bake at 200°C.

  1. Heat the cream, milk, egg yolk, and sugar.
  2. Prepare an anglaise.
  3. Melt the chocolate and mix with the anglaise.
  4. Emulsify using a hand blender.
  5. Pour into the desired mold.

  1. Infuse the cream, espresso beans, tonka beans, and vanilla.
  2. Strain out the aromas.
  3. Prepare an anglaise with the sugars and egg yolks to 84°C.
  4. Add the soaked gelatin.
  5. At 35°C, fold in the mascarpone.

  1. Cook all ingredients together into a syrup.
  2. Marinate the biscuits in the syrup.

  1. Caramelize the sugar, glucose, and water.
  2. Deglaze with the warmed cream.
  3. Make a ganache with the chocolate and salt.
  4. Emulsify at 35°C.