Tiramisu

A CHARLOTTE CAKE WITH A HEART OF MASCARPONE AND COFFEE
Just when we thought everything had already been invented... Lluís Costa surprises us with his original tiramisu recipe based on the traditional Charlotte cake with ladyfingers.

Recipe

Created by

Lluís Costa -

Products

Cacao en polvo y derivados de cacao - Cacao en polvo Siena 21 - 5kg caja

Maragda

ladyfingers

ingredients	preparation
240g egg yolks 200g sugar 360g egg whites 200g Sugar 400g flour	Beat together the egg whites and sugar, beat together the yolks and sugar. Incorporate the egg whites into the yolks bit at a time, then the flour, sieved in from a height. Finally, add the rest of the egg whites. Divide into finger shapes, 10 centimetres long, dust with sugar and bake in the oven at 200 °C for approximately 8 minutes with the air hatch closed.

mascarpone mousse

ingredients	preparation
900g mascarpone 300g egg yolks 370g sugar 80g water 22g gelatin leaves 900g whipped cream 35%	Boil the water and sugar up to 110 °C. Pour the sugar syrup onto the yolks and beat. Melt the hydrated gelatine and mix with the mascarpone. Mix the mascarpone with the pâte à bombe and finally, incorporate the semi-whipped cream in two goes. Leave to crystallise and assemble.

syrup

ingredients	preparation
100g sugar 50g amaretto liqueur	Bring the two ingredients to the boil.

assembly

ingredients	preparation
Cocoa powder and cocoa products - Cocoa powder Siena 21 - 25 kg bolsa Selección - Maragda - drops - 5 kg bag	Place the ladyfingers, cut through the tip, in a ring with a diameter of 5 cm. Align them vertically to create a supporting frame round the circumference. Insert a ladyfinger disc soaked in coffee syrup. Then pour in the mousse and add another layer of soaked sponge. Top off with more mousse and finish with chocolate shavings and a dusting of cocoa powder.

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