Tira-Misu

Plated desserts

Made with: BAHIBE 46%

Steps: 8

Recipe from L'ÉCOLE VALRHONA

Recipe steps

MARSALA SYRUP

  • 250gwater
  • 250gsugar
  • 560gaged marsala
  • 20gcoffee beans
  1. Heat the water to 42°C (108°F) and add the sugar. Bring to a boil and then cool immediately. Add the roasted coffee beans while the syrup is still hot.
  2. Leave to infuse for 15 minutes. Strain and add the marsala.

STEAMED CAPPUCCINO CAKE

  • 506gegg yolks
  • 60gcoffee beans
  • 20gCOCOA NIBS
  • 1000gMarsala Syrup
  1. Chop the coffee and COCOA NIBS. Heat the mixture to 45°C (113°F) in a bain-marie, strain and whip.
  2. Pour into an aluminum container measuring 17 x 24cm. Cover the container with plastic wrap, make a few holes in the top and cook for 11 minutes in a steam oven at 90°C (194°F).

WHIPPED COCOA NIB GANACHE

  1. Chop the COCOA NIBS and heat in the oven at 150°C (302°F) for around 15 minutes.
  2. Bring the first quantity of cream to a boil in a pan and infuse with the COCOA NIBS for 15 minutes.
  3. Reheat, strain and re-scale to the initial weight. Slowly pour the hot liquid onto the melted OPALYS 33% Chocolate and stir in the center until glossy and elastic, signifying the emulsion process is underway. Take care to preserve this texture throughout, gradually adding the cream. Use an immersion blender to perfect the texture.
  4. Add the second quantity of cream and blend again. Leave to set in the refrigerator for 2-3 hours or overnight before whipping the mixture to obtain a texture dense enough to pipe or spread with a rubber spatula.

BASIC COFFEE CUSTARD

  • 190gwhipping cream
  • 190gwhole milk
  • 60gArabica coffee beans
  • 76gegg yolks
  • 50gcaster sugar
  • 5ginstant coffee powder
  1. Heat the coffee beans in the oven. Mix the egg yolks with the sugar. Bring the cream and milk to a boil and infuse with the coffee beans for 15-20 minutes.
  2. Strain and re-scale. Pour the hot liquid in three additions onto the egg yolks. Heat the mixture to 82-84°C (180-183°F). Add the coffee powder and blend well.

BASIC CUSTARD

  • 400gwhipping cream
  • 400gwhole milk
  • 140gegg yolks
  • 70gsugar
  1. Bring the cream and milk to a boil. Mix the egg yolks with the sugar to break down the lecithin.
  2. Pour the boiling milk and cream mixture onto the egg mixture in three additions to avoid a rapid temperature change.
  3. Heat until the mixture thickens at 82-84°C (180-183°F), and then blend to perfect the texture.
  4. Tip: To store, cool to a positive temperature and then to a negative one sous-vide.

LIGHT COFFEE MASCARPONE CREAM

  • 570gBasic Coffee Custard
  • 6gpowdered gelatin
  • 30gwater
  • 500gmascarpone
  • 2glemon zest
  1. Prepare the Basic Coffee Custard. Rehydrate the gelatin, and add it to the mixture.
  2. When the cream reaches 40°C (104°F), add the mascarpone. Leave to set in the refrigerator for a minimum of six hours.
  3. Whip the Mascarpone Cream and pipe into 4cm square stainless-steel molds. Set aside in the refrigerator.

COFFEE AND CARDAMOM NECTAR

  • 450gespresso coffee
  • 230gsugar
  • 100gglucose
  • 20gsugar
  • 14gpectin NH
  • 4ggelatin
  • 7glemon zests
  • 4ggreen cardamom
  1. Mix the pectin with the sugar. Soak the gelatin in cold water.
  2. Bring the espresso to a boil with the glucose and sugar. Add the pectin and boil for one minute. Add the gelatin, lemon zests and cardamom. Leave to cool.

MASCARPONE COFFEE SORBET

  • 650gwater
  • 170gsugar
  • 56gpowdered glucose
  • 28ginvert sugar
  • 115gnon-fat dry milk
  • 6gsorbet stabilizer
  • 400gmascarpone
  • 70gcoffee beans
  • 3ginstant coffee powder
  • 14gCOCOA NIBS
  1. Weigh out all the ingredients separately. Set aside a little sugar and mix it with the stabilizer. Add the non-fat dry milk to the water and blend for a few minutes. Heat in a pan. At 30°C (86°F), add the sugar and invert sugar. At 45°C (113°F), add sugar and stabilizer.
  2. Heat to 82°C (180°F) for five seconds. This technique is called “quick pasteurization.” Strain into a bowl, cover the surface with plastic wrap and quickly cool, keeping the mixture above freezing.
  3. Leave to rest for 6-12 hours. Heat the mixture to 20°C (68°F) and gradually emulsify with the cold mascarpone to bind the fat molecules with the water. Blend until smooth.
  4. Churn and ensure the temperature is at –8°C (18°F). Store at -18°C (0°F) for around 20 minutes to stabilize some of the free water. When the sorbet is ready, pipe into half-spheres and stick together.

Assembly and finishing

Weigh out all the ingredients separately. Set aside a little sugar and mix with the stabilizer. Add the milk powder to the water and blend for a few minutes. Heat in a pan. At 30°C, add the sugar and invert sugar. At 45°C, add sugar and stabilizer. Heat to 82°C for five seconds. This technique is called “quick pasteurization.” Strain into a bowl, cover the surface with food wrap and quickly cool, keeping the mixture above freezing. Leave to rest for 6-12 hours. Heat the mixture to 20°C and gradually emulsify with the cold mascarpone to bind the fat molecules with the water. Blend until smooth. Churn and ensure the temperature is at –8°C. Store at -18°C for around 20 minutes to stabilize some of the free water. When the sorbet is ready, pipe into half-spheres and stick together.

Need Help?

FREQUENTLY ASKED QUESTIONS

Have a question about Valrhona, this website, or technical questions about your recipe?

See our answers

Send us your questions by email.

Send a message
Download in progress
Close