Here’s our fine dining tiramisù.
You’ll need:
65g Marsala wine
3.5g Silver gelatin
3 Egg yolks
53g Granulated sugar
3g Salt
226g Mascarpone
0.25g Xanthan gum
120g Heavy cream
80g Powdered sugar
70g Cake flour
60g Unsalted butter
60g Egg whites
8 Ladyfingers
65g Espresso
150g Dark chocolate
75g Cocoa butter
Layer up:
Simmer water. In heatproof bowl, combine 45g Marsala & gelatin, until softened. Set over water, cook, stirring, 30s. Whisk yolks, 30g sugar, and 2g salt, cook until thickened. Cool.
Add 1/3 zabaglione to mascarpone, combine well. Add remaining, fold until completely smooth. Whisk together 15g granulated sugar & xanthan. Add cream, whisk to medium peaks. Add 1/3 cream to mascarpone, combine. Add remaining cream, combine well. Transfer to piping bag, fridge.
Preheat oven 325°F / 163°C. Sift powdered sugar & cake flour into bowl. Whisk in melted butter, egg whites.
Lay measurements, add half tuile batter in between. Scrape batter across baking mat for even layer. Gently indent outline of mold to stencil 10 cookies. Bake tuile until just set. Transfer to heatproof surface, press down on indentations, return to oven & bake until golden brown. Punch out tuiles, cool, put in airtight container.
Trim ladyfingers to fit molds + a little room. Double weight of ladyfingers for measure of espresso syrup. Whisk together espresso, 20g Marsala, 8g granulated sugar, 0.5g salt until dissolved. Weigh out right amount.
Soak ladyfingers in syrup, add to mascarpone mold. Freezer 10 mins. Remove & pipe mascarpone to fill mold. Freeze 8hrs. Unmold & freeze until ready.
Combine half chocolate & cocoa butter. Microwave on high 1 min. Continue 20s intervals, stirring between, until mixture is 170°F / 77°C. Add rest choc, mix until melted.
Hold tiramisù on fork, spray choc evenly, 2 layers. Put on tuile. Repeat and transfer to fridge 4hrs. Serve once thawed.
For our full recipe collection and a smoother, more custom cooking experience, head to Chefsteps.com