By Baptiste Villefranque
Ingredients
Biscuit Cuillere
Total: 1050gr
- white flour 125gr
- corn starch 125gr
- white egg 350gr
- white sugar 250gr
- egg yolk 200gr
Mousse Sabayon Tiramisu
Total: 2658gr
- white sugar 520gr
- water 150gr
- yolk 280gr
- gelatin (180 bloom) 15gr
- Candia Professional Signature Gourmet Cream 40% 600gr
- Candia Professional Signature Whipping Cream 35% 1000gr
Coffee to soak the Sponge.
- coffee powder (from Ethiopia) 60gr
- hot water 300gr
Biscuit Cuillere
Total: 1050gr
Sift all powder together, whisk together white eggs and sugar until you obtain a meringue. Incorporate into the meringue slowly the yolk and then the powders. Pipe the size of fingers of 6cm long on top of a silicone mate and bake at 180C for 15-16minutes.
Mousse Sabayon Tiramisu
Total: 2658gr
In a pan cook the sugar and water at 121C, add on top of the yolk in a mixer bowl and whisk. Add the gelatin and let it cool down while mixing into the mixer. At 40C incorporate delicately the whipped cream whipped like a mousse texture 60% and then pour on top of the whipped gourmet cream (should be whipped as firm texture (80%), mix gently until you obtain a smooth texture. Ready for use.
Decor
Icing sugar
Cocoa powder
