Chateau Gateau

Roopa

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.

MASCARPONE MOUSSE 

INGREDIENTS

• 8 g gelatin sheets
• 160 g sugar
• 50 g water
• 3 egg yolks (minimum)
• piece of orange zest
• piece of lemon zest
• piece or grapefruit zest
• 20 mL Amaretto
• 240 g mascarpone
• 380 mL whipping cream

DIRECTIONS

1. Bloom the gelatin in cold water
2. Whip egg yolks in a mixer
3. Boil the water and sugar until 121 C, then pour down the sides of the mixing bowl into the whipping egg yolks.
4. When the sabayon has cooled, mix in the zests, amaretto, and gelatin.
5. Fold the mascarpone into the sabayon (being careful with the temperature).
6. Fold 1/3 of the whipping cream into the sabayon, then fold the rest in.

STRAWBERRY SOAKING SYRUP

INGREDIENTS

• 180 mL water
• 120 g sugar
• lemon zest
• 120 mL strawberry puree

DIRECTIONS

1. Cook a syrup  from the water, sugar, and zest.
2. Let it cool and add in the strawberry puree

ASSEMBLY

1. Line 2 6″ pastry rings with parchment paper.
2. Put sponge fingers around the edge of the pastry ring, cutting the sides as needed
3. Fill the rings half way with mousse.
4. Add sponge fingers, berries, and soaking syrup.
5. Fill the rest of the cakes with mousse, and refrigerate.