Tiramisu is my favourite dessert and it's also the reason why I'm into pastry, since it's the first dessert that I learned to prepare. I often apply changes to the original recipe, trying to make it more balanced and tasty. Here I'm shaping it as a beautiful tartellette đ
Required essentials
Chocolate tart shell / Hazelnut tart shell (or variations)
All the recipes above can be prepared in advance. Tart shell even more than 1 week before, while for the marquise and the cremeux 1 day is enough.
Equipment
Tart ring. Here I'm using â 5.5cm from DeBuyer
Piping bag with nozzle. Here I'm using round nozzle â 2.4cm
Stand mixer (optional) for the shortcrust pastry
Day 1
Tiramisu cream
2 Egg yolks
45g Caster sugar
125g Mascarpone
Lightly whisk sugar and egg yolks.
Transfer to water bath and keep whisking till the mixture reaches 72°C.
Pour the mixture into the stand mixer and whisk until it reaches 25°C.
Incorporate the mascarpone cheese by whisking slowly until it reaches a smooth and firm texture.
Let it rest in the fridge covered with kitchen film before the usage.
Mascarpone ganache (by Matt Adlard)
33g Mascarpone
126g Heavy cream (35% fat)
43g White chocolate
1.16g Gelatine sheet
1/2 Vanilla pod (optional in this recipe)
Rehydrate the gelatine in cold water for 5-10 minutes.
Meanwhile pour the double cream into a saucepan. After that cut the vanilla pod in half, scrap out the seeds and add to the cream. Now bring this to simmer. Once itâs boiling turn off the heat and dissolve the gelatine.
Remove the vanilla pod and pour on the white chocolate and mascarpone.
Emulsify it with a hand blender and let it set in your fridge for at least 6 hours.
Whip to medium peaks before usage.
Day 2
Assembly
Whip the ganache to medium peak and pour it into a piping bag with â 2.4 cm round nozzle
Fill the tartelette shell by evenly distributing the coffee cremeux, the chocolate marquise and the tiramisu cream on 3 layers. You can also pur some espresso coffee on the marquise after placing it into the tart. This is not strictly required since the cremeux already has an intense coffee flavour.
Pipe the mascarpone ganache on top of the tartelette. For a proper outcome, keep the nozzle tip around 1 cm from the top of the tart and pipe gently while moving the hand holding the piping bag upwards.
Sprinkle with cocoa powder and optionally put a coffee bean on top (in my case I used one made with chocolate).