tarta de tiramisú de caramelo y mascarpone quescrem

Tiramisu cake with caramel and walnuts

Ingredients

Flourless chocolate cake

780 g egg whites
520 g Sugar
550 g egg yolks
150 g cocoa powder

Creamy mascarpone and walnut soup

500 g Mascarpone Quescrem
215 g Whole milk
124 g Sugar
145 g egg yolk
6 g Gelatin (200ºBloom)
250 g Caramelized walnuts

Caramelized Walnuts

375 g of walnuts
150 g of powdered sugar
30g Butter (82% G.M.)

Caramel Mousse

330 g Cream (35% G.M.)
210 g sugar
80 g of Glucose
22 g of Gelatin (200ºBloom)
152 g of Yolks
105 g of syrup (30º Baumé)
600 g cream (35% G.M.), lightly whipped

Caramel Glaze

286 g of *Cooked condensed milk
216 g of Water
430 g sugar
430 g glucose syrup DE44
174 g of Water
32 g of gelatin (200ºBloom) in powder form
432 g white chocolate couverture

Preparation

1

Flourless chocolate cake

Whip the egg whites with the sugar until a meringue is formed. Add the egg yolks and mix. Finally, add the previously sifted cocoa powder and mix carefully so as not to lower the batter too much. Put 900g of the mixture in a 60 x 40 can. Bake at 220°C. Once cold, cut 16 cm disks.

2

Creamy mascarpone and walnuts cream

Mix the milk, sugar and egg yolk and cook at 85°C (85°F). Next, add the gelatin leaves, previously hydrated. Allow the mixture to cool down to 50°C and add the Mascarpone Quescrem. Emulsify with a blender. Pour 150g of the mixture into molds of
16cm in diameter and keep in the refrigerator. When it begins to gel, spread caramelized walnuts on top. Crush a little and freeze.

3

Caramelized walnuts

Mix the chopped walnuts with the powdered sugar and dry caramelize. When the powdered sugar is completely melted, add the butter and remove from the heat. Turn out onto a silpat and let cool.

4

Caramel mousse

Melt the sugar dry, adding it little by little. When the sugar is completely melted, add the hot glucose. Let the mixture take a dark color and gradually add the 220g of very hot cream. Next, add the gelatin sheets previously hydrated with plenty of cold water. On the other hand, mix the egg yolks with the syrup and cook at 85°C. Then, cool in the blender with a whisk on high speed. Mix half of the lightly whipped cream with the caramel, with the sabayon (syrup and whipped yolks) and finally with the cream.
remaining little assembled. Use the mousse immediately.

5

Caramel glaze

Mix the gelatin with 174g of water to hydrate it. Allow to gel. On the other hand, heat the 216g of water, sugar and glucose in a saucepan and bring to 100°C. Pour the mixture over the cooked condensed milk, the gelatin mass and the white chocolate coating. Emulsify. Leave
gel for 24 hours at 4°C. To glaze, heat the mixture to 40°C, work with a blender and glaze pieces at 30-35°C. *Place an unopened 500g can in a saucepan with enough water to cover the can and cover. Cook for 2 hours.

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