Hi guys, here is my recipe of the Tiramisu, give it a try and let me know what you think of it 🙂
Made with Cook Expert Magimix.
SPONGE CAKE
90 g egg whites
90 g sugar
60 g egg yolks
90 g flour
Icing sugar
Preheat the oven to 170°C
Put the egg whites into the metal bowl fitted with the eggs whisk (remove the cap)
Run EXPERT / 5 min / SPEED 7 / 0°C
Add the sugar
Run EXPERT / 2 min / SPEED 7 / 0°C
Add the egg yolks
Run EXPERT / 10 sec / SPEED 3 / 0°C
Add the flour
Run EXPERT / 10 sec / SPEED 3 / 0°C
Place a greaseproof paper on a baking sheet
Transfer the batter to a pastry bag fitted with a 14 mm round tip
Pipe 2 sponge cakes (the size of your plate) on the baking sheet
Dust icing sugar on the sponge cakes
Bake for 10 min at 170°C
Cool on a wire rack
MASCARPONE CREAM
3 eggs
150 g sugar
1 vanilla pod
750 g mascarpone
Put the egg whites into the Cook Expert Stainless steel bowl equipped with the egg whisk
Run EXPERT / 5 min / SPEED 7 / 0°C
Add 50 g of sugar
Run EXPERT / 5 min / SPEED 7 / 0°C
Set aside the meringue
Put the egg yolks, seed of the vanilla pod and 150 g of sugar into the stainless steel bowl equipped with the egg whisk
Run EXPERT / 3 min / SPEED 7 / 0°C
Add the mascarpone
Run EXPERT / 1 min / SPEED 3 / 0°C
The cream must become firm again, if not run 30sec
Add half of the meringue into the bowl
Run EXPERT / 5 sec / SPEED 3 / 0°C
Add the rest of the meringue
Run EXPERT / 5 sec / SPEED 3 / 0°C
Put 2/3 of the cream in a piping bag equipped with a round tip (14mm)
ASSEMBLE
1 cup of coffee
Bitter cocoa
Piping bag
Round tip 14mm
Place the first sponge cake in the baking dish
Using a brush, brush the sponge cake with coffee
Add a first layer of mascarpone cream
Place the second sponge cake and brush again with coffee
Add a thin layer of mascarpone cream on it
Pipe the rest of the mascarpone cream using a round tip on top of the sponge cake
Refrigerate for 24 hours
Dust with cocoa before serving
