Tiramisù | Gino Fabbri

Mascarpone Cream

• 120 ml water
• 305 g granulated sugar
• 245 g egg yolks
• 21 g powdered gelatin
• 126 ml water
• 1105 g mascarpone cheese
• 490 ml heavy cream (to mix with mascarpone)
• 2.5 g vanilla beans
• 490 ml heavy cream (to whip)

Method

The day before, infuse the vanilla in the cream. Rehydrate the gelatin in the water. Whisk the egg yolks with the vanilla. Bring the water syrup and sugar to 121° C, then pour it over the whipped yolks. Let the pate à bombe whip until it cools. Mix the first part of the cream with the mascarpone. Whip the second part of the cream. Dissolve the gelatin and add it to the pate à bombe. Add the cream with the mascarpone to the mixture, and then finally the whipped cream.

Meringue Sponge Cake

• 600 g egg whites
• 560 g granulated sugar
• 60 g honey
• 400 g egg yolks
• 2 g vanilla beans
• 300 g all-purpose flour
• 200 g potato starch

Method

Whisk the egg whites with the honey and gradually add the sugar while whisking. Once the egg whites are well whipped, add the yolks mixed with the vanilla in a thin stream. Let it gain volume. Add the dry ingredients using a spatula. Spread the batter with a scraper to a thickness of 7 mm. Bake in a preheated oven at 170° C with the vent open until it is lightly golden.

Coffee Syrup

• 600 g coffee infusion
• 230 g granulated sugar
• 50 g glucose syrup
• 30 g instant coffee
• 100 g Kenyan coffee at 40° C

Method

Mix the coffee infusion with the sugar, glucose, and instant coffee. Bring to a boil, then add the Kenyan coffee. Store in the refrigerator for a maximum of 3 days.

Assembly of the Dessert

In a steel ring, place a disc of sponge cake previously cut to the desired size. Soak with the coffee syrup and dust with cocoa as desired. Spread a layer of mascarpone cream and cover with another disc of sponge cake. Soak with more coffee syrup and dust with more cocoa powder. Cover with another layer of mascarpone cream and finish with a dusting of cocoa and neutral glaze.

Photo by NikoBoi