August 25, 2016
Rob
,
20

My very first video: Tiramisù (with pasteurised eggs)

Guys, you simply cannot imagine how excited I am about this post!

First of all, I’ve just made the most amazing tiramisù ever!

Recipe-Tiramisu-Pate-Bombe21

But I also took a video while I was making it… so I am very proud to present you my very first video recipe! 😀

If taking pictures while baking is hard enough, then let me reassure you that taking a video is a real challenge… and stressful, because literally nothing must go wrong! (You can’t unmix two ingredients!)

On a pastry note, this tiramisù can be considered “professional“: it is not made with raw eggs like the traditional, home made one, but it uses pâte à bombe instead. Pâte à bombe is simply a mixture of egg yolks and hot sugar syrup, used to pasteurise the eggs and kill all the bacteria. Pâte à bombe is definitely safer, makes the cake last a bit longer and gives it an extraordinary texture.

Anyway, although there might be a few things to improve in the video, I’m pretty satisfied with the result! What do you think? Should I make more videos? 😀
(The usual step-by-step recipe with photos is below the video)

 

Tiramisù with pâte à bombe

Print recipe

Ingredients

Ladyfinger spongecake

90gEgg whites
60gGranulated sugar
120gEgg yolks
35gPastry flour
30gCornstarch
As neededGranulated sugar
As neededPowdered sugar

Mascarpone mousse

120gEgg yolks
240gGranulated sugar
70gWater
11gSheet gelatin
350gMascarpone cheese
350gHeavy cream

Coffee syrup

150gEspresso coffee
4 teaspoonsGranulated sugar

Decoration

As neededCocoa powder

Directions

Ladyfinger spongecake

1
Whip the egg whites with the sugar to stiff peaks on medium speed
2
Add the egg yolks and mix for 5 more seconds
3
Gently incorporate the flour and cornstarch sifted together, taking care not to deflate the batter
4
Pipe two rounds of batter on a parchment-lined tray. The rounds should be around the size of the cake ring or slightly smaller (I drew a circle on the other side of the parchment paper using a pen and the cake ring)
5
Sprinkle the rounds with granulated sugar first, then with powdered sugar and bake at 210°C for 13 minutes, leaving the oven door slightly open

Coffee syrup

6
Add 4 teaspoons of sugar to the coffee (you should have 3-4 espresso cups)

Mascarpone mousse

7
Combine the water and sugar in a small saucepan and bring to a boil
8
Place the egg yolks in the bowl of a mixer fitted with the whip attachment; start whipping on high speed the moment the sugar syrup begins to boil
9
When the syrup reaches 121°C, decrease a bit the speed and pour the syrup in a steady even stream down the inside of the bowl. This pasteurises the eggs (i.e. kills all bacteria) and makes the mixture become the so-called "pâte à bombe".
10
Add the gelatin, previously softened for around 5-10 minutes in cold water, then continue whipping at high speed until the bowl is just warm to the touch.
11
Whip the cream and mascarpone to soft peaks at high speed
12
Add one third of the mascarpone-cream mixture to the pâte à bombe
13
Gently incorporate the remaining cream and mascarpone to the pâte à bombe, taking care not to let the air escape

Assembling the cake

14
Trim the edges of the ladyfinger rounds, if needed, so that they are slightly smaller than the cake ring
15
Line an 18cm cake ring with a strip of PVC
16
Soak the ladyfinger rounds in the coffee syrup
17
Place the first round inside the cake ring and cover it with the mascarpone mousse until halfway to the top
18
Place the second ladyfinger round
19
Cover with the remaining mascarpone mousse and remove the excess with a long flat spatula. This will also make the top completely smooth.
20
Optional: pipe small "drops" of mascarpone mousse all over the top of the cake
21
Freeze for 3 hours, remove the ring and the PVC strip, then sprinkle with cocoa powder

More Posts Like This One