Description
Luxurious French-Italian fusion, Tiramisu Entremet blends classic coffee-soaked flavors with elegant layered textures. Silky mascarpone mousse and delicate sponge cake create a sophisticated dessert that invites pure culinary indulgence.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 150 milliliters (5.07 fluid ounces) heavy cream
- 150 grams (5.29 ounces) mascarpone cheese
- 150 grams (5.29 ounces) white chocolate
- 60 grams (2.12 ounces) hazelnuts
- 150 grams (5.29 ounces) dark chocolate
- 115 grams (4.06 ounces) all-purpose flour
Flavoring and Sweetening Ingredients:
- 85 grams (3 ounces) sugar
- 1 teaspoon vanilla extract
- 100 milliliters (3.38 fluid ounces) coffee
- 1 pinch salt
- 20 grams (0.71 ounces) cornstarch
- 1 teaspoon instant coffee
- 15 grams (0.53 ounces) Amaretto
Supporting and Binding Ingredients:
- 40 grams (1.41 ounces) melted butter
- 4 grams (0.14 ounces) gelatin
- 20 milliliters (0.68 fluid ounces) cold water
- 2 egg yolks
- 100 grams (3.53 ounces) glucose
- 50 grams (1.76 ounces) cocoa powder
Instructions
- Prepare the delicate genoise sponge by whisking eggs and sugar until voluminous and pale, creating a light, airy base. Gently fold in sifted dry ingredients, maintaining the mixture’s ethereal texture.
- Incorporate melted butter with a light touch, then spread the batter evenly on a prepared baking tray. Bake until golden and springy, allowing the cake to cool completely before precision cutting.
- Craft an intense coffee syrup by dissolving sugar into freshly brewed espresso. Allow the syrup to cool, then delicately brush each sponge circle, infusing deep coffee essence.
- Create a luxurious mascarpone mousse by blooming gelatin and melting white chocolate. Whip mascarpone with vanilla, then seamlessly fold in the gelatin mixture and ethereal whipped cream.
- Develop a rich coffee cremeux by gently tempering egg yolks with heated cream and coffee. Introduce gelatin and chocolate, stirring until smooth and velvety.
- Construct a praline mousse by first transforming caramelized hazelnuts into a fine powder. Prepare a delicate sugar syrup, carefully incorporating it into whisked egg yolks, then folding in chocolate, whipped cream, and praline dust.
- Formulate a glossy chocolate coffee glaze by combining cream, cocoa, and instant coffee. Reduce until intensely dark and smooth, finishing with bloomed gelatin for ultimate sheen.
- Handcraft decadent chocolate truffles by melting dark chocolate with heated cream, enriching with Amaretto and a touch of salt.
- Meticulously layer the entremet, building each component with precision. Alternate sponge, syrup, mousses, and cremeux in delicate mini-cake rings. Chill thoroughly to allow perfect setting.
- Finish by glazing with the chocolate coffee coating and adorning with handmade truffles, creating a stunning visual and gustatory masterpiece.
Notes
- Boost egg volume by whisking at room temperature for maximum airiness and smoother genoise texture.
- Ensure precise ingredient measurements to maintain delicate cake structure and prevent dense results.
- Create uniform cake layers by spreading batter evenly and using a spatula to smooth the surface before baking.
- Prevent gelatin from clumping by always blooming in cold water and dissolving completely before adding to warm mixtures.
- Control sugar caramelization for praline powder by watching color closely and removing from heat just as it turns golden amber.
- Achieve silky smooth mousse by gently folding whipped cream to maintain air bubbles and prevent deflation.
- Allow each layer to set completely before adding the next to maintain clean, distinct layer definition.
- Use a kitchen torch or warm knife to create clean, professional cuts when serving the entremet.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 392
- Sugar: 35 g
- Sodium: 50 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg