Karak Tiramisu
Designed for professional chefs, check out this Italian Dessert: Karak Tiramisu recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Professional Toffee Topping.

Ingredients
Karak Tiramisu
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AED0.0
Cheese Mix:
Cream for whipping
/ml
500.0 ml
0%
Egg yolks
/pc
8.0 pc
0%
Sugar
/g
400.0 g
0%
Water
/ml
100.0 ml
0%
Gelatin
/g
8.0 g
0%
Mascarpone cheese
/kg
1.0 kg
0%
Vanilla
/g
10.0 g
0%
Espresso coffee
/ml
200.0 ml
0%
Biscuits, Lady fingers
/pc
60.0 pc
0%
Cardamom, powder
/g
5.0 g
0%
Cinnamon powder
/g
5.0 g
0%
Ginger powder
/g
5.0 g
0%
Plating:
Cocoa Powder
/g
20.0 g
0%
Carte D'or Professional Toffee Topping (6x1kg)
/ml
150.0 ml
0%

Loyalty points
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Cheese Mix:
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Cream for whipping 500.0 ml
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Egg yolks 8.0 pc
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Sugar 400.0 g
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Water 100.0 ml
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Gelatin 8.0 g
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Mascarpone cheese 1.0 kg
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Vanilla 10.0 g
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Espresso coffee 200.0 ml
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Biscuits, Lady fingers 60.0 pc
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Cardamom, powder 5.0 g
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Cinnamon powder 5.0 g
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Ginger powder 5.0 g
Plating:
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Cocoa Powder 20.0 g
Preparation
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Cheese Mix:
- Whip cream until stiff peaks form, add a small pinch of the Karak spice mixture.
- Whip yolks on speed (3) for around 10 minutes until pale colour. While yolks are mixing, heat sugar and water till 118°C, on low speed add the hot sugar to the yolk, add a pinch of the Karak spice mixture.
- Add the diluted gelatin and continue whipping on speed (2) to cool down the mixture.
- Add mascarpone cheese and mix on low speed for 2 minutes, add vanilla.
- Fold in whipped cream and mix by hand.
- Mix espresso with water and a pinch of the Karak spice mixture.
- Dip ladyfinger biscuits and place in trays.
- Pipe cheese mixture top with coffee biscuit and finish with another cheese mix.
- Wrap and store in the chiller for 2 hours before use.
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Plating:
- Remove from chillier, mix cocoa powder with the rest of the Karak spice mixture and sprinkle on top of the tiramisu.
- Drizzle Carte D’or Professional Toffee Topping and serve.