ECLIPES DI TIRAMISU
- Wilson Wilnic
- Apr 25
- 2 min read
Updated: Apr 26
An elevated take on a timeless favorite, Cacao Éclipse layers delicately soaked espresso sponge with airy mascarpone cream, enveloped in a veil of fine cocoa. Accented with a fresh raspberry, a hint of mint, and sculpted dark chocolate, this composition delivers a harmonious interplay of bitterness, sweetness, and elegance—crafted for a truly indulgent finish.
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Brewed coffee | 400 | gm |
Mascarpone cheese | 500 | pc |
Egg york | 6 | pc |
Heavy cream | 500 | gm |
Ladys fingure | 50 | pc |
Cocoa powder | 200 | gm |
PREPARATION METHOD AND PROCEDURE
MASCARPONE BASE
In a mixing bowl, add the mascarpone cheese and whisk until smooth and creamy.
EGG YORK MIX (SABAYON)
In another bowl, combine the egg yolks and sugar. Whisk until the sugar is almost dissolved.
Place the mixture over a bain-marie (double boiler) and continue whisking until it becomes thick, pale, and creamy.
COMBINE THE MIXTURE
Remove from heat and allow to cool slightly.
Gently fold the egg mixture into the mascarpone until fully combined.
WHIPE THNE CREAM
In a separate bowl, whip the heavy cream to soft peaks.
Fold the whipped cream into the mascarpone mixture to create a light, airy texture.
CHILL THE CREAM
Transfer the mixture to the chiller for a short time to firm up slightly.
ASSEMBLE THE TIRAMIS
Dip each ladyfinger briefly into the cooled coffee (do not soak).
Arrange a layer of dipped ladyfingers in a serving dish.
Spread a layer of mascarpone cream over them.
Dust lightly with cocoa powder.
Repeat the layers: ladyfingers → mascarpone → cocoa.
FINAL LAYER AND SETTING
Finish with a layer of mascarpone cream and a generous dusting of cocoa powder.
Refrigerate for at least 4–6 hours (preferably overnight) to set.
NOTE
|
Comments