Baked Tiramisu

Ingredients

Chocolate Biscuit Cullière

Coffee Cremeux

180	g	Anchor Whipping Cream
50	g	Coffee Beans
3	g	Gelatin Powder
18	g	Water
80	g	Milk Couverture Chocolate
15	g	Trablit Coffee Extract

Orange Cream Cheese Chantilly

Cheesecake Paste

Method

Chocolate Biscuit Cuillère

1. In a mixer with whisk attachment, whip up egg whites and sugar (1)​.
2. Mix ground almond, sugar (2), cake flour and cocoa powder together​.
3. Fold flour mixture into meringue​.
4. Transfer to piping bag with small round tip​.
5. Pipe into round silicon mould (Ø=7.5cm) and mini rounds (Ø=1cm)​.
6. Dust icing sugar and rest for approx. 10 to 15 mins before baking​.
7. Bake at 160°C in convection oven with 50% vent open for approx. 8 minutes​.

Coffee Cremeux​

1. Infuse cream and coffee bean for 24 hours (top up the cream to 180g when cream reduced during infusion)​.
2. Sprinkle gelatin in water​.
3. In a pot, heat coffee infused cream and pour into milk chocolate​.
4. Using a hand blender, blend until smooth, add melted gelatin and coffee extract​.
5. Pour into round silicon mould (Ø=7.5cm).
6. Let set in freezer and unmould​.

Orange Cream Cheese Chantilly

1. Bloom gelatin with water, set aside, melt before using​
2. In a pot, heat Anchor Whipping Cream, Anchor Cream Cheese and orange zest, stir until fully combined​.
3. Add melted gelatin and mix well​.
4. Transfer to container and allow to cool​.
5. Store in chiller overnight​.
6. Whip to semi-stiff peak and transfer to piping bag with round.

Cheesecake Paste

1. In a mixer with paddle attachment, beat Anchor Cream Cheese until smooth.​
2. Add Anchor Whipping Cream and yogurt, mix until smooth.​
3. Add egg yolks and mix until smooth​.
4. Add melted Anchor Unsalted Butter and orange zest​.
5. In a separate mixer, whip egg whites with sugar to soft peak​.
6. Fold meringue into cheese mixture​.

Assembly

1. Dip Biscuit Cuillère in espresso.
2. In a ceramic bakeware, place a dipped biscuit onto base of bakeware​.
3. Add Cheesecake paste and place another piece of dipped biscuit atop. ​
4.  Bake with water bath at 160°C for approx 20 minutes.​
5. Let cool before decorating​
6. Place frozen coffee cremeux.​
7. Pipe cream cheese chantilly and decorate with mini round biscuit cuillère.
8. Dust with cocoa powder.