HANOS catering wholesale
Become a customer
Foodxperience

Warm Tiramisu

Airy warm tiramisu from the siphon, fresh-sweet mandarin gel, ladyfingers with espresso and amaretto, crispy accents, and creamy almond ice cream.

Recipe for 10 people.

With the approaching cold, we are focusing on warm desserts this autumn season. It is precisely the contrasts in desserts that make the end of the dinner exciting. Contrast in structures and textures, but also in temperatures. Debic's products are particularly suitable for serving warm. For example, tiramisu, cheesecake, and crème brûlée. This season it's time for warm tiramisu, bread pudding crème brûlée, crème brûlée sabayon, speculaas cheesecake, and amarena arancini.

Ingredients

100gEgg yolk, pasteurized
10Amaretto
1lDebic Tiramisu

400gAmaretto
400gMandarin juice
4.5gAgar Agar

50Ladyfingers (mini)
Almond ice cream (quenelles)
5gcocoa powder
1Espresso with amaretto
30gCrispy pearls
50gFlaked almonds (toasted)

Preparation

  1. Mix the tiramisu together with the egg yolk and vacuum seal.
  2. Cook sous-vide for 1 hour at 75°C.
  3. Pass the mixture through a fine sieve and pour together with the amaretto into a one-liter siphon. Charge with two gas cartridges.
  4. Cool down and reheat before use or keep warm in a water bath or bain-marie at 75°C.

  1. Put the mandarin juice and amaretto together in a pan and stir well.
  2. Add the agar agar and whisk until fully incorporated.
  3. Bring the mixture to a boil and then let it simmer gently for 1 to 2 minutes.
  4. Pour the warm mixture into a container.
  5. Refrigerate until the mixture is firm.
  6. Once fully set, blend with a stick blender or blender into a light, smooth gel mass.

  1. Place the ladyfingers on the plate and drizzle with the espresso with amaretto.
  2. Add the crispy pearls, sliced almonds, and mandarin gel.
  3. Place a quenelle of almond ice cream on top and finish the dish à la minute with the warm foam and cocoa powder.