Tiramisu

Neil Mugg

Neil Mugg

11th June 2013

Tiramisu

Neil Mugg, head pastry chef at Gleneagles
Makes 4 portionsThis recipe can be used in any mould. In the dish pictured, we used two half sphere moulds placed together to make a perfect ball.

Ingredients

  • Coffee syrup
  • 40ml espresso
  • 30g caster sugar
  • 1 tsp cocoa powder
  • 10ml amaretto
  • Chocolate glaze
  • 210g dark chocolate – 70%
  • 90g cocoa butter
  • Tiramisu
  • 100g mascarpone
  • 100g soft whip cream
  • 3 egg yolks
  • 40g caster sugar
  • 2 sheets gelatine
  • 20ml amaretto
  • 20 ml espresso

Method

Coffee syrup
Bring to boil, allow to cool slightly
Add in amaretto
Use when warm
Chocolate glaze
Melt chocolate to 45 degrees c
Cool to 30 degrees
Melt cocoa butter – cool to 30 degrees
Combine all together.
Tiramisu
Mix mascarpone with essence and amaretto.
Make sabayon by beating yolks and sugar until light and fluffy.
Warm some cream and add gelatine to melt, dilute by adding some more cream
Fold all together.
Fill sphere mould half full of tiramisu
Soak chocolate sponge disc in the syrup and put into mould. Top with the tiramisu
Allow to freeze
Turn out from mould and place on top to make a perfect ball. Smooth over rough edges.
Insert cocktail stick into base to create a frozen ‘’lollipop’’ then dip in the chocolate and cocoa butter mix. Once chocolate is fully set, remove the stick
Allow the ball to defrost in the fridge, and use as required
Service assembly
Top with gold leaf
Place on plate with chocolate sauce
Decorate as desired....