The tiramisu cream with marron glacés is by Maestro Montersino, which I wanted to use to create this dessert, a combination with chocolate, which has been a great success.
Time of realization: 1 hour + the time spent in the fridge
Degree of difficulty (1 to 5): 3
For the sacher biscuit: with this dose you make 1 a round band of 24 cm and 1 of 22 cm, 1 cm high
Ingredients for a 24 cm band
For the sacher biscuit (Luca Montersino)
165 g marzipan
35 g sugar
80 g yolk
55 g eggs
100 g egg whites
50 g sugar
40 g 360w flour
20 g cocoa
35 g cocoa mass (I used a 70% dark chocolate)
40 g butter
For the tiramisu cream with chestnuts (Luca Monteresino)
110 g white chocolate
150 g fresh cream
6 g of powdered gelatin + 30 g of water to hydrate it
120 g chestnut paste
215 g fresh cream
85 g of mascarpone
For the creamy chocolate
100g 70% chocolate
250 g custard
Procedure for making the tiramisu cake with marron glacé
Make the tiramisu cream
Boil the first part of cream and pour it over the slightly melted chocolate, add the hydrated gelatin and mix well with a blender adding the other part of cold cream, mascarpone and chestnut paste. Put in the fridge covered with cling film for one night and the next day whip with the leaf up to the right density.
Making the biscuit procedure with the Thermomix
Put the yolks, the eggs, the 50 g of sugar, the marzipan, the cocoa in the jug and blend speed 10 must become a smooth emulsion. Whip the egg whites with the other part of sugar in a planetary mixer. Add the melted chocolate with the butter and flour to the emulsion and mix well; then add the egg whites, a little at a time, mixing from bottom to top. Pour into molds at a height of about 1cm. Bake at 180 ° C for about 20 minutes.
Make the chocolate creamy
Chop the chocolate and melt it slightly in the microwave or in a bain marie, pour over the hot custard and mix with the blender.
Assembly
Line the band with cling film (make it adhere well, otherwise the creamy may come out) and put an acetate tape inside.
Place the sacher biscuit at the base, pour the cream and put in the fridge or freezer to solidify.
Whip the brown tiramisu cream with the leaf, divide it into two sac a poche, one with a star nozzle and one with a smooth round nozzle. Unmold the cake from the band and make the spikes with the tiramisu cream to taste. Decorate with small pieces of marron glacè and gold leaf and the round cake with tempered chocolate plates.
The recipe was made by Floriana Campodonico.
based on 1 Review (s)
