Description
This Tiramisu Entremet is a decadent and elegant dessert that combines layers of genoise cake, mascarpone mousse, coffee cremeux, chocolate praline mousse, and a rich chocolate coffee glaze, finished with a truffle topping. A modern take on the classic tiramisu, perfect for special occasions!
Ingredients
Scale
For the Genoise:
- 4 eggs
- 85 grams sugar
- 115 grams all-purpose flour
- 20 grams cornstarch
- 1 pinch salt
- 40 grams melted butter
For the Coffee Syrup:
- 100 milliliters coffee
- 50 grams sugar
For the Mascarpone Mousse:
- 150 grams mascarpone cheese
- 1 teaspoon vanilla extract
- 4 grams gelatin + 20 milliliters cold water
- 150 grams melted and chilled white chocolate
- 150 milliliters heavy cream (whipped)
For the Coffee Cremeux:
- 150 milliliters heavy cream
- 75 milliliters strong brewed coffee
- 2 egg yolks
- 20 grams sugar
- 60 grams chopped milk chocolate
- 4 grams gelatin + 20 milliliters cold water
For the Chocolate Praline Mousse:
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Praline Powder:
- 60 grams sugar
- 30 milliliters water
- 60 grams hazelnuts
- 2 egg yolks
- 50 grams sugar + 25 milliliters water
- 4 grams gelatin + 20 milliliters cold water
- 150 grams dark chocolate (chopped)
- 300 milliliters heavy cream (whipped)
For the Chocolate Coffee Glaze:
- 50 milliliters heavy cream
- 80 milliliters water
- 150 grams sugar
- 100 grams glucose
- 150 milliliters milk
- 50 grams cocoa powder
- 1 pinch salt
- 1 teaspoon instant coffee
- 11 grams gelatin + 55 milliliters cold water
For the Truffles:
- 70 grams heavy cream
- 50 grams dark chocolate 55%
- 50 grams dark chocolate 70%
- 30 grams butter
- 15 grams Amaretto
- 0.5 grams salt
Instructions
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Make the Genoise:
- Mix eggs with sugar until tripled in volume.
- Sift flour, salt, and cornstarch. Gradually incorporate into whipped eggs.
- Mix in melted butter.
- Pour batter into a 40x30cm baking tray lined with baking paper. Bake at 180°C for 8-10 minutes. Cool, then cut into small circles to fit in mini-cake rings.
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Make the Coffee Syrup:
- Combine coffee and sugar in a bowl and cook over medium flame for 5 minutes.
- Let cool and brush over the genoise circles.
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Make the Mascarpone Mousse:
- Bloom gelatin in cold water for 10 minutes.
- Mix mascarpone with vanilla, then add melted gelatin and white chocolate.
- Fold in whipped cream.
- Pour mousse into mini-cake rings, refrigerate to set.
-
Make the Coffee Cremeux:
- Bloom gelatin in cold water for 10 minutes.
- Cook cream, coffee, egg yolks, sugar, and salt in a saucepan for 5-10 minutes until thickened.
- Remove from heat, stir in chocolate, let cool, then pour over the mascarpone mousse. Refrigerate.
-
Make the Chocolate Praline Mousse:
- Praline Powder: Cook sugar and water until caramelized. Add hazelnuts, mix, and let cool. Break into pieces and process into powder.
- Mousse: Bloom gelatin in cold water.
- Cook sugar and water in a saucepan until sugar melts. Whisk yolks until pale. Gradually pour in hot syrup. Add gelatin and chocolate. Cool, then fold in whipped cream and praline powder.
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Make the Chocolate Coffee Glaze:
- Bloom gelatin in cold water.
- Mix cream, water, sugar, glucose, milk, cocoa powder, salt, and instant coffee in a saucepan. Cook until thickened and dark.
- Remove from heat, let cool for 10 minutes. Add gelatin and mix well. Pass through a fine sieve.
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Make the Truffles:
- Heat heavy cream and melt dark chocolate.
- Stir in butter, Amaretto, and salt. Mix until smooth.
- Let cool and chill before shaping into small truffles.
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Assemble the Entremet:
- Layer genoise circles, coffee syrup, mascarpone mousse, coffee cremeux, praline mousse, and glaze in mini-cake rings.
- Refrigerate for several hours until fully set.
- Decorate with truffles before serving.
Notes
- This dessert requires multiple components and patience, but the result is a luxurious treat.
- You can prepare each element in advance to save time on the day of assembly.
Nutrition
- Serving Size: 1 mini-cake
- Calories: 380kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg