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Copyright, 2015
August 25, 2016
Rob
Cakes, Featured
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

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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

Recipe: Traditional Tiramisù

April 4, 2014

Recipe: Ladyfingers (Savoiardi/Biscuits cuillère)

March 16, 2014

Recipe: Tiramisu-shi

July 24, 2015

Recipe: Baked crème brûlée (Cambridge burnt cream)

July 19, 2014
Biscuit cuillèreCheeseCocoa powderCreamEgg yolksEspressoItalyLadyfingersMascarponePasteurised eggsPâte à bombeSavoiardiTiramisùTraditionalTrevisoVideo
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20 Comments General

20 Comments

  • jeff
    September 10, 2016 12:17 am

    Great, looking forward to it!

    Reply
  • Connie
    December 1, 2016 4:44 pm

    This looks amazing! I cannot wait to try this. Thank you for the step by step video.

    Reply
    • Rob
      December 1, 2016 6:55 pm

      Thank you Connie! My pleasure 🙂

      Reply
  • DIANA Savu
    December 6, 2016 10:36 am

    Hei Rob:)
    First, the video is Good:) second, what size is the form and how many portions come from the recipe? 8? 12? Thx.

    Reply
    • Rob
      December 6, 2016 1:47 pm

      Hi Diana, thank you!! The cake ring is 18cm and “officially” it is for 16-17 portions, but honestly that’s too many for me (or maybe my portions are too generous)… I’d say you can safely get 10-12 good slices 🙂

      Reply
  • Sharon S.
    May 26, 2017 11:01 pm

    Hi! Where do you get PVC strips? In school, we used acetate. Or is it the same thing?
    Also, how long do the strips need to be?

    Reply
    • Rob
      May 26, 2017 11:50 pm

      Hi Sharon, yes acetate and PVC is the same, and I buy it online or in professional shops.
      The strips need to be just a bit longer than the circumference of the ring. I never measure it in cm, I just place it inside the ring and cut.

      Reply
      • Sharon Starnes
        May 27, 2017 5:03 am

        Thank you! I’m making this right now. The ingredient list for the cream has egg tks, but the method says to put the eggs and egg yolks in the mixer. How many eggs? Help!

        Reply
        • Rob
          May 27, 2017 11:19 am

          Hi, sorry, my mistake 😀 just egg yolks, no whole eggs for the cream! 🙂

          Reply
          • Sharon Starnes
            May 29, 2017 2:15 am

            Thank you! This came out perfect, by the way; it’s pretty amazing. Definitely keeping this recipe!

          • Rob
            June 3, 2017 11:28 pm

            That’s cool, Sharon! Glad to read that! 🙂

  • Sharon Starnes
    May 27, 2017 5:03 am

    Yolks*

    Reply
  • Sharon
    June 6, 2017 5:53 pm

    Also wanted to suggest that if you are just making it for family and don’t want to (or need to) make it look fancy, putting it in an 8×8 glass dish works well!

    Reply
    • Rob
      June 14, 2017 4:50 pm

      Yes, that is the standard solution most people adopt when they make tiramisù at home… in that case, no need for gelatin! 🙂

      Reply
  • Giancarlo
    June 14, 2017 3:07 pm

    Ciao! Nice recipe! What % of fat is there in the heavy cream you used?

    Reply
    • Rob
      June 14, 2017 4:47 pm

      Ciao! 🙂 Thanks! The % of fat is at least 30%, otherwise 1) the cream won’t whip properly and 2) it would be too healthy! 😛

      Reply
  • Kat
    July 19, 2017 9:15 pm

    Hi Rob, great video! Definitely going to try this one. I really don’t like working with hot syrups though – could you pasteurise the yolks by whisking them over bain-marie?

    Reply
    • Rob
      July 26, 2017 11:46 pm

      Hi Kat! Yes, but it is a different procedure and I think you need a different quantity of sugar. Plus, you would be adding some water, so the rest of the recipe should be changed accordingly. You can whisk continuously the yolks with a sugar syrup until the mixture reaches 70°C.

      Reply
  • Camelia
    April 21, 2018 5:06 pm

    120?????egg yolks?

    Reply
    • Rob
      April 21, 2018 6:26 pm

      Ahaha of course not, I meant 120 grams of yolks, that’s around 6. Now I’ve corrected the recipe 🙂

      Reply

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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