Recipe Tiramisu

To prepare this dish

Ingredient list

Ladyfinger biscuit

58 g egg white
68 g sugar
36 g egg yolks
34 g flour
34 g cornstarch

Mascarpone filling

240 g Excellence whipping cream 35% fat
168 g Mascarpone
135 g sugar
72 g egg yolks
1/2 vanilla pods
4 leaves gelatine

Coffee syrup

1000 g water
750 g sugar
30 g cold water
15 g coffee liqueur
10 g coffee extract, to taste

Elle & Vire products used

Excellence whipping cream 35% fat

Mascarpone

The recipe,
step by step

1. 1

   Ladyfinger biscuit

   Place the egg whites in a clean bowl or a stand mixer. Whisk it to a soft peak and add 51 g of sugar gradually. In a separate bowl, whisk yolks and 17 g of sugar together until light and creamy. Once the meringue turn into stiff peaks, fold half of them through the whipped egg yolks then add in the remaining meringue. Sieve the cake flour and cornstarch together, then shift a little at a time into the egg mixture. Once the batter well combined, spread into 33x43 cm tray with a Silpat® mat. Bake at 200 °C (392 °F) for approximately 8–10 minutes.
2. 2

   Mascarpone filling

   Semi-whip the Excellence Whipping Cream and set aside in the fridge. Soak the gelatin in cold water. Place the yolks and scraped beans in a large bowl. Using an electric mixer, beat the yolks with sugar in a bowl set over a saucepan of simmering water until tripled in volume and creamy (heat about to 50 °C (122 °F)). Add pre-soaked gelatins into the egg mixture and mix well. Fold the egg mixture into Mascarpone cheese. Whip the fresh cream until it holds soft peaks. Gently fold in half of the whipped cream into the yolk-mascarpone mixture, then mix the remaining just until fully incorporated.

3. 3

   Coffee syrup

   Boil the water with sugar until the sugar dissolves (do not stir) to obtain a baume 30 °C (86 °F) syrup. Combine syrup, cold water, Kaluah, coffee extract in a small bowl.
4. 4

   Assemble tiramisu

   Wrap the bottom of the square frame. Dip half of the ladyfingers very quickly into the coffee, and line them at the bottom of the square frame. Pour over half of the mascarpone filling over the ladyfingers and spread into an even layer. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers. Cover with plastic wrap and refrigerate at least 6 hours. When ready to serve, dust with cocoa powder. Leave out at room temperature about 20 minutes before serving.

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A few words about the author…

Eun Jeong Lee

Latecomer to the art of baking when she was 20 year-old, Eun Jeong attended the best schools of Europe. As a skilful expert, the Korean Chef is now the head of the EJ Baking Studio & Bakery Café: a place of sharing and conviviality where she teaches the finest secrets of French baking.