Classic Tiramisú

Classic Tiramisú

Alternate layers of espresso-dark rum infused génoise sponge and smooth mascarpone mousse finish with dusting of cocoa.

Recipe:

Vanilla Genoise (20X40)cm

Prepare a double boiler. In a bowl, combine eggs, sugar and glucose.
Whisk the egg mixture over the double boiler until the sugar dissolve. The mixture should be warm not hot approx. 45-50°C.
Whip the egg mixture on a mixer at high speed till pale and fluffy. Reduce the speed to low and whisk for another 5 minutes.
While the egg mixture is whisking, combine melted butter, milk and vanilla. Warm the mixture slightly over the double boiler.
Once the egg mixture is done(ribbon stage), fold in the flour in two parts.
Once is fully incorporated, add a little of the batter into the butter-milk mixture and mix to a close consistency of the eggs mixture. Add the mixture back to the egg batter and fold till is well incorporated.
Pour the batter into prepared tray and bake at 180°C for approx. 10 minutes or until golden brown. Test doneness with a skewer, it should comes out clean.
Remove and cool on a cooling rack.

Espresso Coffee syrup

Mascarpone Mousse

Prepare a double boiler. In a bowl, combine egg yolk, sugar, vanilla and rum.
Whisk mixture over the double boiler until the consistency of lightly whipped cream.
Melt gelatine and add it to the egg yolk mixture.
In a separate bowl, soften the mascarpone cheese slightly. Add the egg yolk mixture in 3 additions and mix till fully incorporate.
Lastly, fold in the whipped cream.

Assemble

Prepare a 20X20 square ring.
Slice the sponge in half and place one half in the ring. Brush generously with espresso syrup.
Pour half of the mousse over the sponge and spread it evenly.
Place the other half sponge over the mousse and brush with espresso syrup.
Top it up with the remaining mousse. Place it in the fridge to set preferably overnight.
Warm the ring slightly to unmold the cake.
Dust the top with cocoa powder.