Warning: Division by zero in /home/kitchenaidindia/public_html/blog.kitchenaidindia.com/wp-content/themes/kitchenaid/header.php on line 356
Diwali Offers

TIRAMISU

354

Recipe by Chef Aungshuman Chakraborty - Executive Chef- The Lalit, Mumbai

 

 PRODUCTS FEATURED

KitchenAid Stand Mixer

 

INGREDIENTS:

- Egg yolk: 100 gm

- Castor Sugar: 80 gm

- Mascarpone Cheese: 300 gm

- Egg white: 150 gm

 

INGREDIENTS: For Coffee Syrup

- Coffee powder: 50 gm

- Kahlua Liquor: 90 ml

- Castor Sugar: 50 gm

- Water: 200 ml

 

 

METHOD:

- Whisk the yolk in the KitchenAid Stand Mixer at 10 no. speed.

- Melt the sugar with a little bit of water to make it one string consistency till 115-120 degree celsius.

- When the yolk gets stiff add the sugar to the yolk, whisk it at a high speed for 10 minutes.

- Fold the mascarpone into the sabayon lightly at 2 no. speed.

- Whip the egg white till it makes the foam to soft peak texture (it required 5-7 minutes at 10 no speed).

- Fold the cheese sabayon into the meringue by hand.

 

Note: Take precaution while folding the meringue it should be clockwise and very carefully, should not be loose the volume otherwise meringue start to leave the water from the base

 

METHOD: For Syrup

- Add all ingredients together stir it still sugar and coffee powder will not get dissolve

 

Serving Note:

- Soak the 3 ladyfingers into the coffee liquor keep in the glass vertically.

- Pour the cream bottom of the glass keeps lady finger in between the mousse.

- Pour the Cream again on the remaining part of the glass plain it.

- Dust the cocoa lightly on the top of the cream.

- When the creams get ready to keep in the walking for 2-3 hours.

- Keep one ladyfinger on the top and serve chilled.

 

You might also like:

Leave a Reply

ABOUT THE BLOG

The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.