Blueberry Tiramisu Portion
Classical tiramisu translated into a contemporary portioned version containing our frozen blueberries for taste and decoration
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| eggs | 2 |
| sugar | 460g |
| pinch of salt | |
| oil | 20g |
| flour | 60g |
| egg yolks | 5 |
| egg whites | 5 |
| mascarpone | 250g |
| gelatine soaked in cold water | 10g |
| whipped cream | 500g |
| water | 125g |
| egg white | 125g |
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Biscuit
2 whole eggs - 60g sugar - pinch of salt - 20g oil - 60g flour
Whip the eggs and sugar until smooth. Mix gently the oil and sieved flour into the egg mass. Blend the sieved flour gently. Bring the biscuit dough in a small layer in a pre-lined baking tray, 5 mm thick. Bake in a preheated oven at 200°C for about 4 min. Remove from the oven, turn upside down on a baking sheet that is sprinkled with sugar and leave to cool. Shape into the desired form.
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Mascarpone mousse
5 egg yolks - 5 egg whites - 250g mascarpone - 10g gelatine soaked in cold water - 150g sugar - 500g whipped cream
Beat up the cream for ¾th and put in the refrigerator. Blend the egg yolk and mascarpone to a smooth mixture. Whip egg white and sugar until stiff. Remove the gelatine from the water, melt carefully by heating gently, add some of the egg yolk mass to the gelatine, blend and add this blend to the rest of the egg yolk mass. Gently stir in the egg yolk mass into the whipped egg white and gently stir in the whipping cream.
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Italian Merengue
250g sugar - 125g water - 125g egg white
Boil the water and the sugar. When the sugar syrup reaches a temperature of 115 °C, start the kitchen aid at full speed and beat the egg whites. When the syrup reaches a temperature of 121°C gently pour the sugar syrup into the beaten egg whites. Keep the kitchen aid beating at full speed for a couple of minutes, then reduce speed and keep beating until the mixture is lukewarm.
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Assemblage
Put a biscuit in a glass. Add 3 cm of the mascarpone mousse. Add the blueberries. Top with the Italian meringue, sprinkle with powdered sugar and lightly colour (with the kitchen blow torch).
