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The Cheese Mix:

  • Cream for whipping 500 ml
  • Egg yolks 8 pc
  • Sugar 400 g
  • Water 100 ml
  • Gelatin 8 g
  • Mascarpone cheese 1 kg
  • Vanilla 10 g
  • Espresso coffee 200 ml
  • Biscuits, Lady fingers 60 pc
  • Cardamom, powder 5 g
  • Cinnamon powder 5 g
  • Ginger powder 5 g

Plating:

  1. The 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 color. While yolks are mixing, heat sugar and water till 118°C, on low speed add hot sugar to yolk, add a pinch of the karak spice mixture.
    • Add the diluted gelatin and continue whipping on speed (2) to cool down mixture.
    • Add mascarpone cheese to mix and mix on low speed for 2 minutes, add vanilla.
    • Fold whipped cream to mix and mix by hand.
    • Mix espresso with water and a pinch of the karak spice mixture.
    • Dip lady finger biscuit and place in trays.
    • Pipe cheese mixture top with coffee biscuit and finish with another cheese mix.
    • Wrap and store in chiller for 2 hours before use.
  2. 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 Toffee Topping and serve.