Tiramisu

Tiramisu Filling
Ingredients:

• Gelatine sheets                                          6
• Egg yolks                                                  4
• Sugar                                                        80g
• Water                                                       120g
• Glucose                                                    1 tblsp
• Mascarpone                                              350g
• Strega                                                       30ml
• Cream                                                      650ml
• Cocoa powder                                         garnish

Method:

1. Whisk egg yolks until light.
2. Make a syrup of the water and sugar (taking care to brush down sides with cold water) once boiling add the glucose and cook until 114°C.Gradually  pour the sugar syrup into the egg yolks while continually whisking.Continue whisking until cool.
3. Melt soaked gelatine over a bain marie and add to the yolk mix as it cools.
4. Place mascarpone,strega, and the cream into a clean mixing bowl and whisk by hand until combined and soft peak forms.
5. Gently mix in the egg yolk mixture by hand to form medium peaks,careful not to split mix

Quality Characteristic:
Color:                                golden
Texture:                           aerated
Consistency:                  light but firm
Flavor:                             vanilla sugar
Temperature:                cool


Tiramisu Cake
Ingredients:

• Sponge fingers on base and side                                    lined cake ring
• Coffee syrup                                                                          to soak
• Tiramisu filling                                                                    1 recipe

Method:

1. Line 22cm × 6cm high cake form with acetate and lightly grease inside.
2. Line base of form with sponge disc and sides with sponge fingers with round surface of the sponge to the acetate.
3. Using pastry brush lightly soaking base and sides with coffee syrup.
4. Pour half of mascarpone mixture on top.
5. Soak another layer of sponge fingers and place on top of mascarpone mixture.
6. Pour on top the remaining mascarpone mixture,spread smooth and chill.
7. Once chilled dust with cocoa powder and non melt  icing sugar.Set overnight preferably.
8. Remove acetate and cut into portions as required.

Quality characteristics:
Color:                                brown/white
Texture:                           smooth melt in the mouth
Consistency:                  holds shape when cut
Flavor:                             creamy coffee flavor
Temperature:                chilled