Crazy Tiramisu

Ingredients

• 7 unités Eggs (Separate the whites (3) and the yolks (3 for the biscuits + 4 for the bombe paste))
• 210 g Granulated sugar (60 g for the biscuits, 50 g for the coffee syrup, 100 g for the bombe paste syrup)
• 80 g All‑purpose flour (For the ladyfingers)
• 20 g Cornstarch (For the ladyfingers)
• 250 ml Strong coffee (Prepared hot, ideally espresso)
• 10 g Amber rum (Optional, for the coffee syrup)
• 250 g Mascarpone (At room temperature)
• 250 ml Whole liquid cream (Very cold)
• 6 feuilles Gelatin sheets (Hydrated 15‑20 min then melted)
• 1 unité Vanilla bean (Seeds only, optional)
• 20 g Unsweetened cocoa powder (For finishing)
• 10 g Powdered sugar (For decorating (bands))

Instructions

1. Separate the whites and yolks

   Separate the 3 egg whites from the 3 yolks intended for the biscuits, then set aside the additional 4 yolks for the bombe paste.

   Time: PT2M

2. Whisk the egg whites

   In the mixer bowl, whisk the whites on high speed until they form stiff peaks.

   Time: PT5M

3. Incorporate the sugar into the whites

   Add the sugar in three batches, continuing to whisk between each addition until the mixture is glossy.

   Time: PT2M

4. Add the egg yolks to the whites

   Pour the 3 reserved yolks all at once into the whipped whites and whisk for a few seconds until fully incorporated.

   Time: PT1M

5. Sift flour and starch, incorporate

   Sift the flour and cornstarch together, then gently fold them into the mixture using a spatula, lifting the mass.

   Time: PT3M

6. Pipe the ladyfingers

   Transfer the batter into a pastry bag fitted with a 16 mm plain tip and pipe biscuits about 10 cm long onto a baking sheet lined with parchment paper.

   Time: PT5M

7. Bake the biscuits

   Bake the biscuits in a preheated oven at 230 °C for 7 minutes, then repeat with the second sheet.

   Time: PT14M

   Temperature: 230°C

8. Prepare the coffee‑rum syrup

   Heat the strong coffee, dissolve the sugar in it and add the rum. Stir until the sugar is completely dissolved, then let cool to room temperature.

   Time: PT5M

9. Hydrate the gelatin

   Place the 6 gelatin sheets in a bowl of cold water for 15‑20 minutes.

   Time: PT15M

10. Make the syrup for the bombe paste

    In a small saucepan, bring 100 ml water to a boil with 100 g sugar. Heat over medium heat until 110 °C (thermometer).

    Time: PT5M

    Temperature: 110°C

11. Make the bombe paste

    In the mixer bowl, whisk the 4 egg yolks on medium speed, then slowly pour the hot syrup in a stream along the sides of the bowl while continuing to whisk until the mixture whitens and cools.

    Time: PT5M

12. Incorporate the melted gelatin

    Squeeze the gelatin, melt it for 20 seconds in the microwave, then add it to the bombe paste while whisking for a few seconds.

    Time: PT1M

13. Prepare the mascarpone whipped cream

    In a second bowl, whisk the mascarpone until loosened, then add the very cold cream in a stream and whisk until a soft whipped cream forms.

    Time: PT5M

14. Fold the whipped cream into the bombe paste

    Fold the mascarpone whipped cream into the bombe paste in two additions, gently folding with a spatula to keep the volume.

    Time: PT5M

15. Assemble the tiramisu

    In a 30 cm glass dish, spread a third of the cream on the bottom, arrange a first row of coffee‑soaked ladyfingers, repeat with the remaining cream and biscuits, finishing with a layer of cream.

    Time: PT10M

16. Chill

    Cover the tiramisu and place it in the refrigerator for 2 hours to set.

    Time: PT2H

17. Finish with cocoa

    Just before serving, generously dust the top with unsweetened cocoa and, if desired, decorate with powdered sugar ribbons.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g