TIRAMISÙ FREE FROM GLUTEN AND MILK PRODUCTS

Jun 05, 2017

TIRAMISÙ FREE FROM GLUTEN AND MILK PRODUCTS


For the tiramisù cream
egg whites
360 g
medium vanilla sugar
360 g
egg yolks
325 g
fondant icing sugar
360 g
480 g
Bourbon vanilla pod
2 g
Amaretto liqueur
15 g

Whisk the pasteurised egg whites with the granulated sugar. Separately, whisk the pasteurised yolks with the fondant icing sugar, then add the vanilla and softened Risolì margarine and continue whisking. Add the amaretto liqueur then lighten this mix by combining with the previously prepared meringue.

For the coffee syrup
water
825 g
coffee powder
55 g
soluble coffee granules
14 g
medium vanilla sugar
225 g

Bring the water to the boil, add the coffee powder and leave to infuse for around ten minutes. Filter, add the sugar and the soluble coffee granules and mix well. Set aside.


For the Savoiardo biscuit
egg yolks
265 g
medium vanilla sugar
80 g
egg whites
400 g
medium vanilla sugar
35 g
xanthan gum
2 g
white wine vinegar
2 g
rice flour
180 g
rice starch
30 g

Whisk the yolks with the granulated sugar. Separately, whisk the egg whites with rest of the granulated sugar, xanthan gum and white wine vinegar. Again, separately, sift the rice flour with the rice starch. Combine the whisked yolks with the whisked whites, then gently incorporate the sifted flours with upward movements. Apply the mixture in portions to the baking tray lined with baking paper, using a pastry bag with large, smooth nozzle. Place in the oven immediately at 220°C for around 8 minutes with steam.


For the topping
bitter cocoa powder
120 g
coffee beans
3 g
sahara 72% dark chocolate discs
120 g

Composition

Cut the biscuits in half, soak them in the syrup and lay them out around the bowl, layer the centre with the cream and more soaked biscuits. Finish the top by applying the cream in small peaks using a pastry bag with smooth nozzle. Dust with cocoa and decorate with coffee beans and dark chocolate.


NO. PORTIONS:
30 pieces

 

BAKING:
220° for 8 minutes

 

STORAGE:
3 days at +40°C

 

STORAGE AT -18°C:
6 months