Tirasimu Espuma - Chef Recipe by Dalton Fernandes

Ingredients

Base:

Savoiardi and Amaretti biscuits

Hazelnut praline

Espuma:

725 g mascarpone
180 g pure cream
110 g sugar
135 g pasteurized egg whites
140 g pasteurized egg yolks
110 g Amaretto

Coffee syrup:

500mL espresso
60 g sugar
50mL Kahlua

Garnish:

Cocoa powder
Dark chocolate coffee beans

Method

Coffee syrup:

Combine espresso, sugar, and Kahlua in a mixing bowl. Stir until the sugar dissolves completely. Set aside.

Espuma:

Blend mascarpone, pure cream, sugar, egg whites, egg yolks, and Amaretto in a bowl until smooth and fully combined.

Transfer the mixture into a siphon (cream whipper). Charge the siphon twice with gas cartridges. Refrigerate until use.

To assemble:

Dip the Savoiardi and Amaretti biscuits into the coffee syrup until evenly soaked but still firm.

Arrange the soaked biscuits at the bottom of a serving glass or bowl.

Add a few dollops of hazelnut praline over the biscuit layer.

Use the siphon to top the praline with the prepared espuma, creating a light and airy layer.

Dust the top generously with cocoa powder.

Garnish with dark chocolate coffee beans for a final touch.

Serve immediately to enjoy the layers of flavor and texture in this refined take on tiramisu!

Recipe provided by Angelo's Cabarita