Today I made a really special tiramisu. This particular tiramisu has a fatal flaw. Once you eat it, you can’t stop. It is very delicious. I wish you could try making it. I was traveling to Italy a few years ago. During my trip, I ate tiramisu, which was so delicious. Today, I will make it according to the taste of that memory.
▶Ingredients
● Tiramisu ( 190ml paper cup, 6 pieces)
● Chocolate Cup
250g compound chocolate (1 cup + 1/2 cup)
● coffee syrup
100g hot water (1/3 cup + 1Tbsp+1tsp)
5g Instant coffee (2tsp)
10g sugar (1/2Tbsp+1tsp)
10ml Amaretto (Almond extract, dark rum, kahlua can be substituted)
● Savoiardi (Ladyfinger)
1 yolk
10g sugar (1/2Tbsp+1tsp)
1/4 tsp vanilla extract
1 egg white
20g sugar (1Tbsp+ 2tsp)
25g cake flour (3Tbsp)
5 g (2 tsp) cornstarch
1 g baking powder
Powdered sugar
● Special Mascarpone Cream
100g milk (1/3 cup + 1Tbsp+1tsp)
5ml Negrita Dark Rum (1tsp)
1 yolk
15g sugar (1Tbsp)
1/4 lemon zest
8 g cornstarch (1 Tbsp)
270g mascarpone (1 cup + 1/3 cup)
60 g (1/3 cup) sugar
150g Heavy cream (60% whipped) (2/3 cups)
▶Recipe
1. First, we will melt the chocolate to make an edible cup. No special mold is required, ll you need is a 190ml paper cup.The size of the paper cup is also not important. Pour in the melted compound chocolate. With compounded chocolate, there is no need for tempering. The newly purchased compound chocolate tastes good. Drop extra chocolate. Perfectly arrange the chocolate at the bottom. This is a very important point.
2. Heat it halfway through to prevent the chocolate from hardening. Please arrange the chocolate carefully. The chocolate was coated three times. Some were coated with chocolate twice. 1 hour in the refrigerator.
3. I used this mold. You can also make it by drawing with chocolate. 1hour in the refrigerator.
4. The first point of this tiramisu is the syrup, I used Illy instant coffee with acidity. Melt coffee and sugar. It will enhance the taste of tiramisu. It can be substituted with almond extract. Cool it down.
5.Make a mini savoiardi, but you can also buy it from the market. Whip until the color is ivory. Make a meringue with egg whites, add sugar in two portions. Mix as if cutting into 11 characters. The diameter of the top and bottom of the cup is different. So the size of 6. Savoiardi is also different. Sprinkle the powdered sugar twice. Bake at 170C ( 340F) for 10 minutes. It’s cute round and round.
6. Add milk and rum and bring to a boil. Add lemon to sugar to maximize lemon flavor. The flavor of this lemon will make your tiramisu really tasty.Cornstarch can be replaced with cake flour. After putting it back on fire… Please complete the cream patissiere. In the refrigerator.
7. I’ll take the chocolate cup apart. Press the bottom of the cup. It’s like magic, once again. A little bit of chocolate, please. It will take a long time to harden if you apply a lot. Let’s finish the mascarpone cream. Use the mascarpone in a cold state. Pre-made patissier cream.
8. I whipped the whipped cream to 60% volume. The essence of tiramisu! coffee syrup! Plunge into syrup! 3-4 hours in the refrigerator.Wow! It’s so delicious! 😋 “It’s so delicious”.