The Italian Job (Radisson Blu Doha)
Classic Tiramisu
Ingredients:
Pâte à bombe (Pasteurised Eggs)
510g White sugar
150g Water
225g Egg yolk
Method:
On low heat, cook the syrup until it reaches a temperature of 121°, use a kitchen thermometer to measure the exact temperature. (Makes 14 servings)
Tiramisu:
1.5kg Mascarpone cheese
1 Vanilla beans
600g Strong coffee espresso
150g Cocoa powder
120g Savoiardi ladyfinger
Method:
As soon as the syrup has reached the right temperature, slowly pour it into the egg yolks and continue whisking. You will have to work on it until you obtain a light and frothy cream. When the mixture is cold, turn off the whisk. Pour the mascarpone into a bowl, add the vanilla pod seeds and whisk to soften it. Also add the pâte à bombe and continue mixing with the whisk until you obtain a uniform, firm cream. Transfer to the refrigerator and in the meantime prepare the coffee and let it cool. Combine the ladyfinger with mascarpone cream and a generous dusting of cocoa powder on every layer. Keep in the fridge for about 12 hours before serving.
