Recipe
Trade tiramisù with mascarpone
The ratio of mascarpone, yolk and cream that holds 48 hours in the display without weeping. Trade format, on a serving tray.
- Time
- 35 min
- Difficulty
- Easy
- Portions
- 12
Ingredientes
- 1 kg Spiga Gourmet mascarpone
- 8 egg yolks
- 200 g sugar
- 400 ml whipping cream
- 400 g sponge fingers
- 500 ml cold espresso
- Pure cocoa powder
Method
Whisk the yolks with the sugar over a bain-marie until pale and doubled in volume. Take off the heat and let them cool to lukewarm.
Work the mascarpone with a spatula until smooth. Over-beaten it splits, so stop the moment it is even.
Fold the yolks into the mascarpone in three additions, with a cutting motion.
Whip the cream to soft peaks, not firm, and fold it in. The mixture should fall from the spatula in a ribbon.
Dip the sponge fingers in the coffee for one second each side. Soak them longer and the tray collapses.
Layer it in the tray and rest for at least 6 hours in the fridge. Dust the cocoa right before serving, never earlier.
Trade tiramisù has a problem the home version does not: two days in the display without weeping. The ratio in this recipe — one kilo of mascarpone to eight yolks and 400 ml of cream — is built for that.
The mascarpone decides. A low-fat mascarpone weeps by the second day. Ours comes in 2 kg for the trade and in 500 g tubs for the menu.
No raw egg. The yolks are pasteurised over the bain-marie, which is what lets you serve it in a restaurant.
