Blog post -
Twisted Tiramisu – Melbourne’s Coffee love story
Ingredients:
12 Egg yolks
300 gr Sugar
1 kg Mascarpone
500 ml Cream (raw weight)
9 leaves Gelatine
2 Shot Espresso with Cointreau
2 Shot Espresso with some hot water
Finger biscuits
Filter coffee
Butter for crumble
75% Daintree coco powder
Dark callebaut chocolate for chocolate dome
Coco nibs / gold dust for garnish
Steps for preparation
1. Spray the moulds with oil and apply the first layer of melted chocolate. Place in the freezer to set for a few minutes. Repeat the process, applying a second layer of chocolate to ensure stability of the dome.
2. Mix egg yolks with sugar, Cointreau and Espresso and whisk over heat until thickened. Take off heat and mix in the soaked gelatin leaves. Add the cold mascarpone and whipped cream then set aside.
3. Take out the moulds from the freezer and sprinkle some finger biscuits into them. Drizzle some cold espresso coffee into them. Only enough so that they absorb the liquid.
4. Finally fill the molds with the mascarpone cream and place in the freezer to set.
5. Crumble finger biscuits with some filter coffee and butter then bake until golden brown. Dry for decoration purposes and crunch.
Enjoy!
