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Swiss Brown Tiramisu

Swiss Brown Tiramisu
  • Serves: 6
  • Cooks In: 30 minutes
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Ingredients

Swiss Brown Coffee Soaked Sponge
30 g espresso
75 g sugar
150 g water
½ tbsp Kahlua
150 g Swiss brown mushrooms
10 g unsalted butter
30 g dark chocolate
75 g sponge fingers
Tiramisu Mousse
5 egg yolks
75 g sugar
120 g espresso shot
1 gelatine leaf – titanium strength (optional)
500 g mascarpone cheese
100 g cream
30 g Kahlua
80 g sugar
1 egg white
Hazelnut Microwave Sponge
2 eggs
1 egg white
30 g plain flour
50 g hazelnut paste or nutella
60 g sugar
To Serve
Swiss brown mushroom
Dark cocoa powder
Mushroom powder (from dehydrating slices of mushrooms and blending)

Method


For the Swiss Brown Coffee Soaked Sponge
1

Roughly chop the Swiss brown mushrooms and place in a cold pan with butter and cook over low heat. Remove as much water as possible from the mushrooms while gently cooking, then set aside to cool.

2

Combine espresso, sugar, water and Kahlua together in a saucepan to make coffee syrup and bring to a simmer. Set aside to cool down.

3

Combine sponge fingers and dark chocolate together in a processor and blend only until it is slightly crushed, then stir in the Swiss brown mushrooms.

4

Soak the crumble with the coffee syrup until it is damp. Then layer the bottom of the jar with the soaked sponge. Set aside in the fridge.


For the Tiramisu Mousse
5

Soften gelatine in cold water.

6

Whisk eggs and sugar together over a bain-marie until fluffy. Then add in espresso, whisk.

7

Melt in gelatine.

8

Whisk egg whites with sugar to a meringue and then fold into the sabayon.

9

Whisk cream and mascarpone together until medium peak. Fold in cream to the sabayon.

10

Transfer mixture into a piping bag and pipe into the jar on top of the soaked sponge.


For the Hazelnut Microwave Sponge
11

Blend all the ingredients together and strain into a siphon gun. Charge twice with cream chargers.

12

Poke holes in the bottom of a paper cup and siphon the sponge mixture half way.

13

Cook in the microwave for 45 seconds and rest upside down until cooled down.


14

Remove the stalks of the mushrooms and finely slice to make thin crescents. Place 3 pieces of hazelnut sponge on top of the mascarpone mousse and place 5 slices of mushrooms randomly. Then lightly dust with cocoa powder and mushroom powder.

Recipe by Reynold Poernomo

Ingredients

Swiss Brown Coffee Soaked Sponge
 30 g espresso
 75 g sugar
 150 g water
 ½ tbsp Kahlua
 150 g Swiss brown mushrooms
 10 g unsalted butter
 30 g dark chocolate
 75 g sponge fingers
Tiramisu Mousse
 5 egg yolks
 75 g sugar
 120 g espresso shot
 1 gelatine leaf – titanium strength (optional)
 500 g mascarpone cheese
 100 g cream
 30 g Kahlua
 80 g sugar
 1 egg white
Hazelnut Microwave Sponge
 2 eggs
 1 egg white
 30 g plain flour
 50 g hazelnut paste or nutella
 60 g sugar
To Serve
 Swiss brown mushroom
 Dark cocoa powder
 Mushroom powder (from dehydrating slices of mushrooms and blending)

Directions


For the Swiss Brown Coffee Soaked Sponge
1

Roughly chop the Swiss brown mushrooms and place in a cold pan with butter and cook over low heat. Remove as much water as possible from the mushrooms while gently cooking, then set aside to cool.

2

Combine espresso, sugar, water and Kahlua together in a saucepan to make coffee syrup and bring to a simmer. Set aside to cool down.

3

Combine sponge fingers and dark chocolate together in a processor and blend only until it is slightly crushed, then stir in the Swiss brown mushrooms.

4

Soak the crumble with the coffee syrup until it is damp. Then layer the bottom of the jar with the soaked sponge. Set aside in the fridge.


For the Tiramisu Mousse
5

Soften gelatine in cold water.

6

Whisk eggs and sugar together over a bain-marie until fluffy. Then add in espresso, whisk.

7

Melt in gelatine.

8

Whisk egg whites with sugar to a meringue and then fold into the sabayon.

9

Whisk cream and mascarpone together until medium peak. Fold in cream to the sabayon.

10

Transfer mixture into a piping bag and pipe into the jar on top of the soaked sponge.


For the Hazelnut Microwave Sponge
11

Blend all the ingredients together and strain into a siphon gun. Charge twice with cream chargers.

12

Poke holes in the bottom of a paper cup and siphon the sponge mixture half way.

13

Cook in the microwave for 45 seconds and rest upside down until cooled down.


14

Remove the stalks of the mushrooms and finely slice to make thin crescents. Place 3 pieces of hazelnut sponge on top of the mascarpone mousse and place 5 slices of mushrooms randomly. Then lightly dust with cocoa powder and mushroom powder.

Recipe by Reynold Poernomo

Swiss Brown Tiramisu

Tags:

 Bakes & Pastries, Gourmet

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