Tiramisu

A CHARLOTTE CAKE WITH A HEART OF MASCARPONE AND COFFEE
Just when we thought everything had already been invented... Lluís Costa surprises us with his original tiramisu recipe based on the traditional Charlotte cake with ladyfingers.

Recipe

Created by
  • Lluís Costa -

ladyfingers

Ingredients Preparation
  • 240g
    egg yolks
  • 200g
    sugar
  • 360g
    egg whites
  • 200g
    Sugar
  • 400g
    flour
  • Beat together the egg whites and sugar, beat together the yolks and sugar.
  • Incorporate the egg whites into the yolks bit at a time, then the flour, sieved in from a height.
  • Finally, add the rest of the egg whites.
  • Divide into finger shapes, 10 centimetres long, dust with sugar and bake in the oven at 200 °C for approximately 8 minutes with the air hatch closed.

mascarpone mousse

Ingredients Preparation
  • 900g
    mascarpone
  • 300g
    egg yolks
  • 370g
    sugar
  • 80g
    water
  • 22g
    gelatin leaves
  • 900g
    whipped cream 35%
  •  Boil the water and sugar up to 110 °C.
  • Pour the sugar syrup onto the yolks and beat.
  • Melt the hydrated gelatine and mix with the mascarpone.
  • Mix the mascarpone with the pâte à bombe and finally, incorporate the semi-whipped cream in two goes.
  • Leave to crystallise and assemble.

syrup

Ingredients Preparation
  • 100g
    sugar
  • 50g
    amaretto liqueur
  • Bring the two ingredients to the boil.

assembly

Ingredients Preparation
  • As needed
    Cocoa powder Siena 21
  • As needed
    Maragda
  • Place the ladyfingers, cut through the tip, in a ring with a diameter of 5 cm.
  • Align them vertically to create a supporting frame round the circumference.
  • Insert a ladyfinger disc soaked in coffee syrup.
  • Then pour in the mousse and add another layer of soaked sponge.
  • Top off with more mousse and finish with chocolate shavings and a dusting of cocoa powder.

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