The recipe is presented for individual portions, me ' I preferred to make a cake "collective" .... The proportions are roughly for 4 or 5 depending if you're greedy .... we were 5 ..... but for the meal we had a good and real lasagna dish, so we were good stall .....
For the biscuit with the spoon:
* 2 eggs
* 45 g of sugar
* 25 g of flour
* 25 g of corn starch
* 1 tablespoon of icing sugar
* For syrup in coffee
* 150 g of strong coffee (15 cl)
30 g of icing sugar
1 tablespoon of coffee extract
4 tablespoons Amaretto liqueur
* For Mascarpone cream: 3 sheets of gelatine (6 g)
* 5 Egg yolks
* 2cuillères tablespoons of water
* 50 g of sugar
* 50 g of milk (5 cl)
* 250 g of Mascarpone
* 200 g of whipped cream
* 1 tablespoon of cocoa powder
Preparation of the biscuit with a spoon: Place your FLEXIPAN® Big Round impressions on a perforated plate and preheat your oven to 180 ° C (th.6). Separate whites from yellows. Beat the egg whites with the sugar, whisk the yolks and gently stir in the whites with a spatula. Add sifted flour and starch. Dress in the socket pocket in the imprints. Smooth the surface and sprinkle with icing sugar. Bake at 180 ° C for 20 minutes. Let cool for 5 minutes, then turn out.
Preparation of the coffee syrup: Dissolve the sugar in the coffee, then add the coffee extract and the Amaretto liqueur. Mascarpone cream: Rehydrate the gelatin in cold water for 10 minutes. On a bain-marie of hot water, mix the yolks, water and sugar. Heat this mixture to 70 ° C, then whisk it until completely cool. Drain the gelatin and melt it in the warm milk. Relax the Mascarpone with warm milk, then add the frothy eggs. Finally add the whipped cream to this mixture.
Montage: Cut the biscuits in the direction of the thickness, then soak a first half of the syrup cookies in the coffee. Drop them in the footprints. Using a ladle, cover the biscuits with a first layer of Mascarpone cream, then place the second half of biscuit pre-soaked with coffee syrup. Put a second layer of Mascarpone cream on top and smooth with a spatula. Place the fingerprints in the freezer for 10 minutes. Meanwhile, line a piping bag with a fluted socket n ° 8 of the remaining Mascarpone cream and reserve in a cool place. At the end of the 10 minutes of freezing, prepare spikes of Mascarpone cream in the center of each Tiramisu, then place the fingerprints again in the freezer for 3 hours. Unmould and allow to thaw in the refrigerator. When serving, sprinkle with cocoa.