Original creation by Otto TAY,
World Pastry Champion,
Malaysia
COINTREAU® TIRAMISU
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Chef :
Brand
Quantity :
Recipe for 2 persons
1. COINTREAU® COFFEE SYRUP
Ingredients
2 caps of Cointreau® 40%
150 g water
7 g instant coffee
44 g sugar
Step
In a bowl, mix Cointreau®, water, instant coffee and sugar.
2. MASCARPONE PREPARATION
Ingredients
2 egg yolks
45 g sugar
125 g mascarpone
1 / 2 caps of Cointreau® 40%
100 g liquid cream
Step
In a bowl, mix well egg yolks and sugar. In a bain-marie at
low temperature, beat to form a sabayon (65°C) for around
10 minutes.
Mix the mascarpone in a bowl and incorporate the sabayon and
Cointreau® with a whisk. Store in the refrigerator.
Pour the cold liquid cream in a bowl and whip. Add gradualy
the mascarpone preparation into the whipped cream (avoid
prolonged mixing).
3. ASSEMBLY
Ingredients
8 Lady finger biscuits
Step
Soak quickly the Lady finger biscuits and spread at the bottom
of square mould.
Cover with mascarpone preparation.
Place a second layer of Lady finger biscuits.
Complete with mascarpone preparation.
Sprinkle with icing sugar, then cocoa powder.
Put in the refrigerator for 20 minutes before tasting
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