Tiramisu 240126 133505

TIRAMISU
for 1 cake 24x24 cm

and h=5 cm
Tiramisu
for 1 cake 24x24 cm and h=5 cm
GELATIN MASS
Ingredients Total weight: ~ 77 g 100%
• Powdered gelatin 200 Bloom 11 g 14%

• Cold water 66 g 86%
1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you have no powdered gelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess
water and use immediately.
LADYFINGERS SPONGE BATTER
• Egg yolks 75 g 17%

• Whole eggs 15 g 3%
• Sugar (1) 25 g 5%
• All-purpose flour (1) 68 g 15%
• Egg whites 175 g 39%
• Sugar (2) 63 g 14%
• Sea salt 1g <1%
• Lemon juice 8g 2%
• All-purpose flour (2) 23 g 5%
1. In a bowl mix the whole eggs, egg yolks and sugar (1). Then add the
all-purpose flour (1) and mix with a whisk until smooth. After that, set
it aside for about 5-10 minutes until the sugar dissolves.
2. Add the room temperature egg whites, sea salt and lemon juice
into a mixer bowl. Start whipping at medium speed with a whisk
attachment. When the mixture starts foaming, gradually add the
sugar (2) and whip until stiff peaks.
2
Tiramisu
LADYFINGERS SPONGE BATTER
3. Mix the part of the meringue with the egg yolk mixture using a
whisk. Transfer the rest of the meringue in the bowl and fold it with a
silicone spatula.
4. Then add the sifted flour (2) and gently fold it into the batter.
PIPING AND BAKING THE LADYFINGERS
Ingredients
• Ladyfingers sponge batter

• Icing sugar (for sprinkling the batter) SufÏcient quantity
1. Prepare a baking tray lined with a stencil with ladyfingers-shaped

pattern and silicone mat on top.
2. Using a piping bag with a round tip d=14 cm, pipe the 11 cm long
ladyfingers onto a silicone mat.
3. Dust them with icing sugar, then wait for about 1–2 minutes until the
icing sugar melts and then repeat the process.
4. Bake at 160 °C / 320 °F for about 20–25 minutes until golden

brown color and crunchy surface. Leave them to cool down at
room temperature for about 30–45 minutes.
TIRAMISU CREAM
• Sugar 210 g 15%

• Water 60 g 4%
• Egg yolks 120 g 8%
• Gelatin mass 75 g 5%
• Whipping cream 35% 450 g 31%
• Mascarpone 450 g 31%
• Amaretto liqueur 75 g 5%
1. Pour the cold whipping cream in a bowl of the stand mixer and
whip it using a whisk attachment at medium to medium high speed
until it increases in volume. Put the cream in the fridge to stabilize.
2. Put the egg yolks into the bowl of a stand mixer and start whipping
at high speed until it turns light and voluminous.
3
Tiramisu
TIRAMISU CREAM
3. Meanwhile, pour water and sugar into a saucepan and cook it to

110 °C / 230 °F. Turn the mixer back to medium high speed and
start pouring the syrup into the mixer bowl with whipped egg yolks.
Increase the speed to maximum and continue whipping until a
lighter and more airy texture.
4. Pour the hot melted gelatin mass (60 °C / 140 °F) in and continue
mixing for around 1 minute. The final temperature of the pâte à
bombe mixture should be around 30–35 °C / 86–95 °F.
5. Add the cold mascarpone in several additions. Add Amaretto

liqueur to the mixture, and then whip for about 1 minute until smooth
and shiny.
6. Fold the stabilized whipped cream into the mascarpone mixture in

several additions until mousse texture is obtained. Use immediately
to assemble the Tiramisu.
ASSEMBLING THE TIRAMISU
Ingredients
• Baked cooled ladyfingers

• Tiramisu cream
• Brewed coffee 200 g
• Amaretto liqueur 20g
1. Add the Amaretto liqueur in a bowl with room temperature brewed

coffee and mix it with silicone spatula.
2. Assemble the Tiramisu in a frame 24x24x5 cm. Soak the

ladyfingers in the liqueur-coffee mixture and put them inside the
cake frame.
3. Apply around 300 g of the Tiramisu cream on top of the first

ladyfingers layer. Do the same with a second Tiramisu layer.
4. Spread cream evenly with an offset spatula and place the

assembled Tiramisu in the fridge to set for about 15–20 minutes.
5. Put the leftover Tiramisu cream in the fridge for 20 minutes as well.
4
Tiramisu
DECORATING, UNMOLDING
AND SLICING THE TIRAMISU
Ingredients
• Stabilized assembled Tiramisu

• Stabilized leftover Tiramisu cream
• SufÏcient quantity of cocoa powder
1. Transfer the stabilized Tiramisu cream into a piping bag fitted

with a round tip d=14 mm and pipe domes on top of the stabilized
assembled Tiramisu.
2. Dust with cocoa powder and place the Tiramisu back in the fridge
for about 15–20 minutes.
3. To unmold the Tiramisu, heat the small offset spatula a little bit with
a heat gun, and slide it between the cake and the frame.
4. Carefully lift the cake frame.
5. Slightly warm up a long sharp knife with a heat gun, trim the edges
of Tiramisu and slice it to preferrable pieces.
5
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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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TIRAMISU

for 1 cake 24x24 cm

Ingredients Total weight: ~ 77 g 100%

• Powdered gelatin 200 Bloom 11 g 14%

1. Add the powdered gelatin and cold water to a clean container.

LADYFINGERS SPONGE BATTER

Ingredients Total weight: ~ 453 g 100%

• Egg yolks 75 g 17%

LADYFINGERS SPONGE BATTER

PIPING AND BAKING THE LADYFINGERS

• Ladyfingers sponge batter

1. Prepare a baking tray lined with a stencil with ladyfingers-shaped

4. Bake at 160 °C / 320 °F for about 20–25 minutes until golden

Ingredients Total weight: ~ 1440 g 100%

• Sugar 210 g 15%

3. Meanwhile, pour water and sugar into a saucepan and cook it to

5. Add the cold mascarpone in several additions. Add Amaretto

6. Fold the stabilized whipped cream into the mascarpone mixture in

ASSEMBLING THE TIRAMISU

• Baked cooled ladyfingers

1. Add the Amaretto liqueur in a bowl with room temperature brewed

2. Assemble the Tiramisu in a frame 24x24x5 cm. Soak the

3. Apply around 300 g of the Tiramisu cream on top of the first

4. Spread cream evenly with an offset spatula and place the

• Stabilized assembled Tiramisu

1. Transfer the stabilized Tiramisu cream into a piping bag fitted

4. Carefully lift the cake frame.

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