A tiramisu that becomes a semifreddo thanks to the presence of a delicious coffee ganache and Gentilini Osvego cookies. Chef Daniele Roppo's recipe in the Roman eatery Il Marchese.
Serves 4 people
For the coffee ganache
- 4 g soluble coffee
- 220 g of cream
- 80 g white chocolate
- 1 g of gelatin
For the pâte à bomb
- 35 g water
- 70 g sugar
- 35 g of egg yolk
- 250 g mascarpone cheese
- 250 g of cream
- 100 g condensed milk
- 4 Osvego Gentilini classic
- 4 Osvego Gentilini with cocoa
Procedure
Begin by preparing the coffee ganache by boiling 110 g of cream to which you add the melted gelatin (previously left in cold water for 5 minutes) and then the instant coffee. At this point emulsify with the white chocolate until you obtain a smooth mixture to which you add the last 110 g of liquid cream.
Leave to rest overnight, and the next day assemble in the planetary mixer. At this point prepare the pâte à bomb, pour the yolks into the planetary mixer and add the syrup brought to 121°C in a trickle. Allow to whisk and cool.
Once the eggs and sugar syrup have whipped and cooled add the mascarpone and condensed milk, whip the cream separately in the meantime and then mix the two compounds together from the bottom up. Place in the molds with the help of a sac à poche and freeze to make the semifreddo.
Once frozen, unmold and add some unsweetened cocoa. Lay a classic Osvego Gentilini wet with coffee and a cocoa Osvego Gentilini on top. Plate by placing the coffee ganache at the end.
