Dear I miss you

Dear I miss you

Tiramisu deconstructed

By
From
Have You Eaten
Photographer
Billy Law

This is the deconstructed tiramisu I came up with when I was on ‘MasterChef’. I had hoped to create this dessert for one of the challenges, so I could dedicate it to my partner, Pete (tiramisu is his favourite dessert). Sadly, I never had the chance to do so, as I was eliminated from the competition. But luck has come my way, and I now have the opportunity to publish the recipe in this cookbook! It is a complex dessert and special equipment is required for some of the components, but every time I make this for him, the look on his face makes all the hard work worthwhile. So, is there someone in your life that you really miss?

Coffe sponge

Ingredients

Quantity Ingredient
3 eggs
1 egg yolk
45g caster sugar
25g plain flour
2 tablespoons espresso coffee granules

Mascarpone foam

Quantity Ingredient
125g mascarpone
3 tablespoons thickened cream
3 tablespoons plain yoghurt
3 tablespoons chilled water
1 teaspoon honey
25g caster sugar

Chocolate twigs

Quantity Ingredient
25g chilled butter, cut into cubes
35g plain flour, plus extra for dusting
30g dutch-process unsweetened cocoa powder
2 tablespoons caster sugar
2 tablespoons chilled water

Chocolate amaretto ganache

Quantity Ingredient
200g dark chocolate, roughly chopped
75g caster sugar
125ml thickened cream
pinch salt
2 tablespoons amaretto liqueur
40g chocolate-coated popping candy, (see note)

Method

  1. To make the coffee sponge, put all the ingredients in a food processor and blitz for 2 minutes until well combined. Pour the mixture into a siphon gun and charge with 3 canisters (see note). Put in the refrigerator to rest for 1 hour.
  2. Meanwhile, to make the mascarpone foam, beat the mascarpone using an electric mixer on high speed until soft. Turn the speed to low and then add the remaining ingredients, beating until well combined. Pour the mixture into another siphon gun and charge with 2 canisters. Transfer to the refrigerator.
  3. To make the chocolate twigs (these can be made a day in advance), put the butter, flour, cocoa and sugar in a mixing bowl. Using your fingers, rub the butter into the flour until it forms a breadcrumb-like texture. Add the water and stir with a fork until it forms a dough.
  4. Preheat the oven to 180°C‡. Grease a baking tray and line with baking paper. Dust your hands with flour, then take a small piece of the dough (about the size of a grape) and place it on a lightly floured surface. Roll the dough back and forth to form a rope — roll it as long and as thinly as possible; it should be about 2 mm thick. Carefully transfer the dough twig to the baking tray and repeat the process until half the dough is used.
  5. For the remaining half, simply use a rolling pin to roll the dough into one 2 mm thick disc, then place it on the same baking tray. Bake the chocolate twigs and disc for 10 minutes, the remove and set aside to cool. Keep the twigs in a container for later use. Put the chocolate disc in a food processor and blitz into fine crumbs. Set aside for later use.
  6. To make the chocolate amaretto ganache, put the chopped chocolate in a heatproof bowl and set aside. Heat the sugar and cream in a small saucepan over medium–high until just starting to boil. Remove from the heat and pour the hot mixture over the chocolate. Let the chocolate soften for 30 seconds, then stir the mixture until the chocolate has melted. Sprinkle with salt, add the amaretto and stir well, then transfer to the refrigerator to set for at least 1 hour.
  7. To cook the coffee sponge, first prepare 4 paper cups by using a knife to make a small slit in the bottom of each cup. Take the siphon gun with the coffee sponge mixture out of the refrigerator and shake vigorously. Pipe the coffee foam into each cup, filling it about two-thirds full. Place the cups in the microwave, set the microwave power to 70 per cent, and cook the sponge for 40 seconds. Remove the sponge cakes from the microwave, taking care as they are very hot, run a knife around the side of the cup, then tip the sponge cake out onto a wire rack to cool. Once the sponge is cool enough to handle, use your fingers to break it into smaller pieces in different shapes and sizes.
  8. To serve, place a trail of chocolate crumbs on the plate, place a quenelle of chocolate amaretto ganache in the centre, then the coffee sponge pieces on each side. Shake the mascarpone in the siphon gun vigorously and pipe mascarpone foam onto the plate, then sprinkle more chocolate crumbs over the top. Place a few chocolate twigs over the top of the dessert, and finally sprinkle with some popping candy.

Notes

  • Chocolate-coated popping candy can be found at candy stores or specialist cookware and fine food stores. Siphon guns (also called a whipping siphon), along with the canisters, can be found at chef supply outlets.
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Billy
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