Jim’s deconstructed tiramisu

Jim’s deconstructed tiramisu

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Jim: Meringues are not a traditional component of tiramisu but I have added them to my recipe for a nice crunch and for aesthetic reasons. The plating of this dessert can be left to you. Many of the components can be made ahead and stored.

Ingredients

Quantity Ingredient
250ml fresh espresso coffee

Meringue cylinders

Quantity Ingredient

Swiss meringue

Quantity Ingredient
200g caster sugar
100g free-range egg whites
2 tbsp unsweetened cocoa powder

Coffee crumbs

Quantity Ingredient
1 quantity Frangipane
1 tsp ground coffee

Mascarpone cream

Quantity Ingredient
200g mascarpone
150ml pouring cream
1 tbsp caster sugar

Marsala anglaise

Quantity Ingredient
125ml marsala
1 quantity Basic anglaise

Method

  1. Preheat the oven to 120°C. Line a tray with baking paper. To make the meringue cylinders, place the meringue in a piping bag fitted with a 1.5 cm nozzle. Pipe cylinders along the length of the tray. Cut the cylinders into 3 cm lengths. This will not be a completely clean cut but it will be enough to snap the meringues when they are done. Place into the oven and cook for 3 hours. Remove and separate each of the cylinders. Allow to cool. Put the cocoa into a sieve and dust the meringues liberally. Set aside.
  2. Preheat the oven to 130°C. Line a tray with baking paper. To make the coffee crumbs, break the frangipane into pieces and place on the tray. Bake in the oven until dry and crisp (this could take a few hours). Set aside two-thirds of the frangipane pieces to use for the tiramisu. Place the remaining frangipane in a food processor with the coffee and process to a powder. Set aside.
  3. To make the mascarpone cream, whisk together the mascarpone, cream and sugar until it stiffens. Refrigerate until needed.
  4. To make the marsala anglaise, add the marsala to the basic anglaise while it is still hot. Chill until needed.
  5. To assemble, soak the frangipane pieces in the coffee for a few seconds – you don’t want the cake to be too soggy. Place a mound of the coffee crumbs on serving plates and add a few chunks of the soaked cake and a few quenelles of the mascarpone cream. Garnish with some of the meringue cylinders. Flood the plate with marsala anlgaise and serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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