Monday , August 26 2019
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Tiramisu

Tiramisu with coffee ice cream and roasted hazelnut crumb

By Roger Hickman
Visit www.rogerhickmansrestaurant.com 

INGREDIENTS

3 egg whites
105g of caster sugar
65g of ground hazelnuts
30g of ground almonds
15g of strong white flour
200g of dark chocolate (70% cocoa solids max), grated
50ml of double cream
25g of unsalted butter
a splash of Armagnac
200g of mascarpone
a small cup of espresso coffee
30g of icing sugar; cocoa powder for dusting
50g of roasted hazelnuts
coffee ice cream and caramel syrup to serve

METHOD
1. First make the hazelnut sponge. Whisk the egg whites with 80g of the sugar, until you have soft peaks.  Mix together the ground hazelnuts and almonds and the flour, and then fold this into the egg mixture.  Spread thinly (about 5mm) onto a silicone mat, and bake at 200°C for 3-5 minutes.  Allow to cool. Cut into three equal rectangles, and put one into the bottom of your tiramisu mould

2. Now make the chocolate ganache. Put the cream and butter into a pan and bring to the boil. Remove from the heat and put in the chocolate and Armagnac. Let the chocolate melt, then spread onto the layer of hazelnut sponge to a depth of 7mm, and refrigerate. Once cold, put another layer of sponge on top

3.  Mix the mascarpone, espresso and icing sugar together, and then divide the mixture in half. Spread half over the second layer of sponge to a depth of 1cm, then put on the third layer of sponge. Whip the remaining mascarpone until it is light and airy, and pipe on top. Dust with cocoa powder. Put back in the fridge to firm up a little, which will make it easier to cut into portions

4. To make the hazelnut crumb, simply blitz the nuts and the remaining 25g of sugar together. Be careful not to overdo it – you are aiming for a coarse crumb, not a powder. If you like you can add in some cocoa nibs as well

5.  Serve the tiramisu on a plate drizzled with caramel syrup, and with a quenelle of good quality coffee ice cream on a small pile of hazelnut crumb.

Recipe published in Feast Issue 34

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