Tiramisu
A classic tiramisù mousse prepared with mascarpone cheese, egg yolks, and fresh cream.
Ingredients
Egg yolks
3
Fructose
100 g
Gelatin sheets (soaked in ice water)
4 slices
Sponge cake slices
12 slices
Mascarpone cheese
500 g
Whipping cream (whipped to 60% stiff peaks)
400 g
Cocoa powder
to taste
Instructions
1
Make the Cheese Mixture
Place the egg yolks and fructose in a bowl and heat over a double boiler until reaching 85°C to pasteurize, stirring constantly to prevent the yolks from curdling. While still hot, add the softened gelatin sheets and stir until completely dissolved, then fold in the mascarpone cheese until smooth.
2
Cool the Mixture
If the cheese mixture is too warm after mixing, place the bowl over a basin of ice water to bring the temperature down, so the whipped cream does not melt when folded in.
3
Fold in the Mousse
Whip the cream to 60% stiff peaks, then gently fold it into the cooled cheese mixture until evenly combined.
4
Assemble and Chill
Pour the mousse evenly into individual serving cups, place a slice of sponge cake on top, then pipe another layer of mousse over it, trying to keep the inside walls of the cups clean. Finish by dusting a layer of cocoa powder on top and chill in the refrigerator until set.
