The tiramisu of César Romero

Composition

  • Genoese sponge cake

Mounting

    • Cut two discs of Genoese sponge cake with a pastry cutter 14 cm in diameter.
    • Place a layer of sponge cake and a layer of coffee cream inside a 14 cm ring.
    • Freeze.
    • In a 16 cm ring lined with acetate paper, place the sponge cake without flour around the edge, leaving the base of the sponge cake without flour..
    • Place the mousse on the base.
    • Insert the layer of Genoese sponge cake with the previously frozen coffee cream.
    • Finish filling with the mousse.
    • Freeze.
    • Remove the ring and the acetate and cover with sponge of
      Mascarpone Quescrem
      and sprinkle with cocoa powder.

GENOESE SPONGE CAKE

Ingredients

Egg whites 300 g
Sugar 250 g
Egg yolks 185 g
Loose flour 180 g
Corn starch 60 g
Water 25 g

Preparation

  1. Whip the egg whites together with the sugar.
  2. Once the meringue is ready, add the egg yolks mixed with the water. Mix without giving too much work.
  3. Then sift the flour mixed with the cornstarch and add to the batter.
  4. Stir in gently so as not to let the mixture settle.
  5. Squaring 60 x 40 cm sheets at 700 grams. Bake at 240ºC.

SPONGE CAKE WITHOUT COCOA FLOUR

Ingredients

Whites 390 g
Sugar 260 g
Egg yolk 275 g
Cocoa powder 22/24 M.G. 20 g

Preparation

  1. Whip the egg whites together with the sugar.
  2. Add the egg yolks once the meringue is ready.
  3. Mix without giving too much work.
  4. Sift in the cocoa and stir in gently so that the mixture does not run down.
  5. Scald 60 x 40 sheets at 700 grams. Bake at 240ºC.

CREAMY COFFEE AND MASCARPONE QUESCREM

Ingredients

Mascarpone Quescrem 500 g
Whole milk 215 g
Sugar 124 g
Egg yolk 145 g
Soluble coffee 10 g
Gelatin in sheets 200º Blom 6 g

Preparation

  1. Hydrate the gelatin sheets in cold water.
  2. Mix the milk, sugar and egg yolk in a saucepan and cook until 85ºC.
  3. Add the hydrated gelatin leaves and the soluble coffee. Stir until completely integrated.
  4. Let the mixture come down to temperature and add Mascarpone Quescrem.
  5. Emulsify with a blender and leave to gel under refrigeration for at least 12 hours.

MASCARPONE MOUSE QUESCREM PASTA BOMBA

Ingredients

Mascarpone Quescrem 300 g
Cream 35% M.G. 300 g
Sugar 80 g
Glucose syrup 80 g
Pasteurized egg yolk 160 g
Milk 20 g
Water 60 g
Animal gelatine (180º Blom) 12 g

Preparation

  1. Whip the egg yolks in the mixer.
  2. Mix sugar, glucose syrup and water.
  3. Cook and bring to 116 ºC.
  4. Pour in a thin trickle over the whipped egg yolks and let it fluff up well.
  5. Add the gelatin sheets dissolved in the milk.
  6. On the other hand, whip the cream together with the Mascarpone Quescrem.
  7. Gently blend the two shakes together. Use immediately.

MASCARPONE AND CREAM MASCARPONE SPONGE

Ingredients

Mascarpone Quescrem 395 g
Cream 35% G.M. 450 g
Sugar 70 g
Milk 72 g
Gelatin 8 g

Preparation

  1. Hydrate the gelatin sheets in cold water.
  2. Heat the milk together with the sugar to boiling point.
  3. Add the gelatine leaves and break up well.
  4. Pour the mixture over Mascarpone Quescrem and pass through a blender.
  5. Add the cold cream while mixing with a blender.
  6. Refrigerate for 6 hours and assemble.

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