This was an interesting twist on the tiramisu. We adjusted the tiramisu recipe (as it would not be stable enough) and also added some whipped cream to make it a mousse, rather than a true tiramisu.
This cake requires sponge fingers and a mascarpone mousse. Optionally, you can add a strawberry soaking syrup and some berries inside.
- 8 g gelatin sheets
- 160 g sugar
- 50 g water
- egg yolks
- piece of orange zest
- piece of lemon zest
- piece or grapefruit zest
- 20 mL Amaretto
- 240 g mascarpone
- 380 mL whipping cream
- Bloom the gelatin in cold water
- Whip egg yolks in a mixer
- Boil the water and sugar until 121 C, then pour down the sides of the mixing bowl into the whipping egg yolks.
- When the sabayon has cooled, mix in the zests, amaretto, and gelatin.
- Fold the mascarpone into the sabayon (being careful with the temperature).
- Fold 1/3 of the whipping cream into the sabayon, then fold the rest in.
STRAWBERRY SOAKING SYRUP
- 180 mL water
- 120 g sugar
- lemon zest
- 120 mL strawberry puree
- Cook a syrup from the water, sugar, and zest.
- Let it cool and add in the strawberry puree
- Line 2 6″ pastry rings with parchment paper.
- Put sponge fingers around the edge of the pastry ring, cutting the sides as needed
- Fill the rings half way with mousse.
- Add sponge fingers, berries, and soaking syrup.
- Fill the rest of the cakes with mousse, and refrigerate.