Tiramisu Revisited | Puratos Recipe

Procedure

Sponge Cake:

Fitted with a whisk attachment, Combine all ingredients in a standmixer on high speed then mix until ribbon stage.
Turn to medium speed then add oil then mix for 1 minute.
Transfer in a 7x3 round pan 180℃ for 30-40 minutes or until a toothpick inserted comes out clean then lit it cool.

Tiramisu Cream:

Whip Festipak to medium peaks then set aside.
Bloom gelatin sheets to cold water.
Make a pate a bomb Egg yolks, sugar and corn syrup.
Add the creamcheese to the warm pate a bomb then mix until smooth.
Melt the gelatin sheets then add in the coffee liquor.
Fold-in whipped cream.

Coffee Cremeux:

Heat the cream and the coffee in a pan until it just starts to boil.
Whisk some of the hot cream into the yolks. Then add the rest and whisk together. Stir over high heat until it reaches 85C (185 degrees Fahrenheit). Immediately remove from the heat and pour over the chocolate.
Leave that for a few minutes for the chocolate to melt and then whisk it well. If you want a firmer cremeux add the gelatin here and stir through.

Topping:

To assemble: In a mousse ring lined with aluminum foil with acetate sheets. Fill and press the bottom with ladyfinger crunch. Fill the next layer with Coffee cremeux. Insert the sponge the cake then fill the rest with Tiramisu cream. Freeze then Pipe basket weave on top then dust with cocoa-powder

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