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Tiramisu Entremet

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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:

  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

Find it online: https://deliceflash.com/tiramisu-entremet/