Swiss Brown Tiramisu

Swiss Brown Tiramisu
  • Serves: 6
  • Preparation: 10 minutes
  • 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

<br />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.

<br />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.

<br />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.

<br>
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

<br />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.

<br />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.

<br />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.

<br>
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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