De-structured tiramisù

Maurizio Santin

For 6-8 people

For the chocolate cream
1000 g of custard (made with 700 g of cream, 300 g of milk, 220 g of egg yolks and 130 g of sugar)
400 g of plain chocolate with 70-75% cocoa (replaceable with 450 g of chocolate with 55% di cocoa or 600 g of milk or gianduia chocolate)

For the lady finger biscuit
80 g of sieved plain flour
70 g of sugar
5 egg yolks
3 egg whites
icing sugar

For the coffee sauce
125 g of sugar
20 g of glucose
20 g of water
soluble coffee
6 cups of espresso coffee

For the mascarpone cream
300 g of mascarpone (if using industrial mascarpone, rehydrate 2-3 g of gelatine, dissolve it in the hot rum and add it to the cream before the egg whites)
200 g of sugar
3 egg yolks
3 egg whites
1 spoonful of dark rum

For the garnish
Espresso coffee
cigarette pastry tiles or cooked short crust pastry
cocoa powder


For the chocolate cream
Heat the custard to 50-60° C, emulsify a little at a time with the chopped chocolate, using a hand blender, as though whipping up mayonnaise, trying not to trap too much air inside.
Use the cream immediately, or place it in the fridge.

For the lady finger biscuit
Line a 46 x 30 cm baking tray with baking paper.
Whisk the egg yolks in the planetary mixer with 40 g of sugar to make a soft mixture, delicately folding in the egg whites stiffly whisked with the rest of the sugar using a patisserie blade. When the mixture is well combined, gently fold in the sieved flour. Spread the mixture on the tray with an icing bag, or mould individual lady fingers, dust with icing sugar and bake for about 10 minutes at 180° C, until golden. Cool and store in a dry place.

For the mascarpone cream
Mix the egg yolks in a bowl with the sugar until they become pale, add the rum and mix. Add the mascarpone, mix well and add the stiffly whisked egg whites very gently, so that they do not collapse. Distribute the mascarpone cream in 6 8 cm diameter rings and place them in the fridge for at least 6 hours before turning out.

For the coffee sauce
Cook the sugar, glucose, 20 g of water and the soluble coffee until you obtain a caramel. Add 6 cups of coffee and adjust the thickness with water to suit preference.

The dessert can be assembled in two ways:

Lay the biscuits on a tray with an edge that is at least 3 cm high. Wet them lightly with the coffee and cover them with a 2 cm thick layer of mascarpone cream; level with a spatula and place in the freezer.
When it is time to serve, cut a 2 cm wide x 8-10 cm long rectangle and leave it to defrost for 10-15 minutes. Arrange on the plate decorated previously with the coffee sauce and cover with a tile of cigarette pastry. Using an icing bag with a grooved nozzle make small tufts of chocolate cream; cover with another tile, dust with cocoa and serve.

In a crystal bowl or a Martini glass, make tufts of chocolate cream using an icing bag with a grooved nozzle. Place a smaller disk of lady finger biscuit soaked in lightly sweetened coffee in the centre. Cover with tufts of mascarpone cream and finish with crumbled short crust pastry and a dusting of cocoa powder.