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everybody knows the famous tiramisu 😉 and I wanted to make a pastry with nice stuctures for this tiramisu, and I’m so happy with the result! it’s so incredibly good ❤

these truffles are filled with an amazing tasty marscarpone mousse with a touch of sweet Marsala, a heart of dark chocolate cremeux and an almond biscuit soaked with a coffee syrup!


30g butter
30g sugar
26g almond flour
28g flour
a pinch of salt

almond coffee biscuit
25g almond flour
25g sugar
26g egg yolks
33g eggs
7g strong coffee
10g flour
20g cornstarch
83g egg whites
13g sugar

coffee syrup
50g sugar
100g water
10g coffee

dark chocolate cremeux
50g whipped cream
50g milk
20g egg yolks
10g sugar
48g dark chocolate

tiramisu mousse
200g mascarpone
120g whipped cream
20g sweet Marsala
3 gelatin leaves
46g egg yolks
20g water
73g sugar

1 gelatin leaf
75g white chocolate
30g milk
8g water
12g glucose
golden colour

(Silikomart professional Truffles 120 moulds)

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crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a layer in a small baking ring and bake at 160C for about 15 min., leave to cool and give the biscuit a ‘golden colour’ with some golden powder

almond coffee biscuit:
mix the almonds, sugar, egg yolks and egg, add then the cooled coffee. Mix the egg whites with the sugar and stir it gently through the mixture. Sieve the flour and cornstarch and stir well. Divide over a baking tray and bake at 180C for about 20 min., leave to cool and take small circles, and sprinkle one side with melted dark chocolate

coffee syrup:
boil the sugar and water, add the coffee and pour the hot syrup with a little brush over the cooled biscuit

chocolate cremeux:
bring the milk and whipped cream to the boil. Stir the egg yolks and sugar, add it to the milk, heat it till 86C. Pour it over the chocolate and stir well. Pour it into small half-spheres silicone molds and put it in the freezer

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mascarpone mousse:
boil the sugar and water till 115C, mix the egg yolks and pour the sugar syrup slowly over de egg yolks and continue to mix until the mixture is cooled. Heat the Marsala and add the (pre) soaked gelatin, cool it till 30C. Add carefully the mixed mascarpone and whipped cream, add then the egg yolks mixture. Pour this mousse into the moulds, take 2 half-spheres frozen chocolate cremeux and press against each other (so you get a little ball) and push the ball a little down in the mousse, add a slice biscuit on top and put it in the freezer

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heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some golden colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastry and divide it over the crumble