desserts
33% whipping cream
“Fawn” tiramisu
For the mousse
Sheet gelatin (220 Bloom)
4 g
Sugar
60 g
Water
20 ml
Mascarpone cheese
200 g
Egg yolk
40 g
Coffee liqueur
10 ml
Additional ingredients
Savoiardi
4
Espresso
30 ml
Method of preparation
- Soak the gelatin in cold water and let it swell.
- Combine the sugar with the water and boil the syrup until it reaches 120 °C.
- While the syrup is cooking, beat the egg yolks.
- Slowly pour the hot syrup into the egg yolks in a thin stream, continuing to whisk — the mixture should increase significantly in volume.
- Melt the gelatin in the microwave (about 20 seconds) or in the empty, warm saucepan that held the syrup, then pour it into the egg yolk mixture.
- Add the mascarpone and coffee liqueur, and gently whisk until smooth.
- Separately, whip the cream to soft peaks and gently fold it into the cheese mixture — you’ll end up with a delicate mousse.
- Spread some of the mousse into the mold, then add the savoiardi soaked in espresso, and repeat the layers as desired.
- Place the dessert in the freezer for about 5 hours.
- Before serving, decorate with a velvety glaze — and your «Fawn» is ready.
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