Modern Tiramisú

Ingredients

Preparation

To make the classic biscuit
Beat the egg whites in a stand mixer fitted with a whisk, adding the sugar a little at a time. Mix in the egg yolks using a spatula, then incorporate the sieved Foodservice Mix and potato starch. Pour 50g of mixture into two ᴓ14cm tart rings and bake in a ventilated oven at 220°C for 6 minutes. Cool the biscuit to room temperature for 20 minutes.

To make the coffee soaking liquid
Bring the water, sugar and instant coffee to the boil. Remove the pan from the heat, whisk in the coffee paste by hand, and allow to cool for 30 minutes.

To make the dessert base
Make a syrup by heating the water and granulated sugar to a temperature of 118°C. Whisk the egg yolks in a stand mixer fitted with a whisk, and with the mixer running, add part of the syrup rapidly and the second part in a fast drizzle. Continue to whip until the mixture has cooled completely.

To make the mascarpone mousse
Whip the cream and the mascarpone in a stand mixer fitted with a whisk. Heat 10g of dessert base to 50°C and add the rehydrated gelatine, whisking until it dissolves. Add this dessert base and gelatine mixture to the remaining dessert base, and add to the whipped cream and mascarpone, mixing with a spatula.

To make the coffee cream
Bring the milk to the boil. Whisk the egg yolks in a bowl with the sugar, pour into the boiling milk and return to the heat until the mixture reaches a temperature of 82°C. Pour the mixture over the chopped chocolate and combine until smooth and thoroughly mixed. Add the coffee paste and whisk to combine. Cool to a temperature of 50°C and whisk in the rehydrated gelatine.

Assembling the dessert
Put the first disc of classic biscuit into a ᴓ14cm tart ring lined with a 6cm wide strip of acetate, and wet with 20g of coffee soaking liquid. Add the subsequent layers, beginning with 200g of coffee cream, the second disc of classic biscuit wetted with 20g of coffee soaking liquid, and top with 200g of mascarpone mousse.
Refrigerate the dessert for four hours. Remove the tart ring and strip of acetate. To decorate the top, pipe swirls of whipped cream using a piping bag fitted with a ᴓ10mm nozzle, add a dusting of unsweetened cocoa using a sieve, and press upright Ladyfingers all around the sides of the dessert.