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Tiramisu
 Makes 10 pieces TIRAMISU
An original l’Éc�e G�rm� V�rh�a recipe

COFFEE-FLAVOURED VIENNESE COFFEE-FLAVOURED VIENNESE SPONGE

SPONGE Whisk the yolks, eggs and 85g sugar in a stand mixer.
40g Egg yolks Then, beat the egg whites with the remaining 25g of sugar
until stiff. Mix the stiffened whites with the other mixture and
105g Eggs finally add the sifted flour.
110g Caster sugar (85 + 25g) Weigh out 360g of the sponge mixture and spread it out on a
65g Egg whites 30 × 40cm baking tray with a pastry spatula. Sprinkle the
coffee powder over the top.
50g Plain flour Bake the sponge in a fan-assisted oven at 445°F (230°C) for
5g Coffee powder approx. 6-7 minutes.
COFFEE DULCEY 35% CRÉMEUX
COFFEE DULCEY 35% CRÉMEUX Heat the milk to a simmer on a medium heat. Add the coffee
225g Whole milk beans. Cover with cling film and leave to infuse for 15 minutes.
Strain and reserve the coffee-infused milk, then heat it again.
45g Egg yolks Use a whisk to mix (but not beat) the egg yolks and sugar. Pour the
15g Caster sugar coffee-infused milk into this mixture, stirring all the time.
45g Coffee beans Decant into a saucepan on a low heat. Stir gently until the cream
thickens slightly and sticks to the back of the spatula. Use a
185g DULCEY 35% chocolate thermometer to check the temperature is at 180°F (82°C).
2g Gelatine sheets Once this coffee crème anglaise has reached this temperature,
remove the saucepan from the heat and strain. Add the
IVOIRE 35% MASCARPONE rehydrated gelatine.
WHIPPED GANACHE Gradually combine with the melted DULCEY 35% until it has a
smooth, glossy, elastic texture. Mix using a hand blender to form a
105g Whole milk perfect emulsion and ensure a smooth crémeux. Cover the surface
20g Acacia honey with cling film and store in the refrigerator.
85g IVOIRE 35% chocolate IVOIRE 35% MASCARPONE WHIPPED GANACHE
100g Whipping cream 35% Heat the milk with the honey. Gradually combine with the
195g Mascarpone melted IVOIRE 35% while stirring vigorously. Mix and add the
cold cream and mascarpone. Mix again to form a perfect
emulsion. Seal using cling film and store ideally overnight in
COFFEE SYRUP the refrigerator.
200g Espresso coffee COFFEE SYRUP
25g Caster sugar Heat the coffee and mix the sugar in well. Leave to cool in the
fridge.
HAZELNUT DULCEY 35% GLAZE HAZELNUT DULCEY 35% GLAZE
800g DULCEY 35% chocolate Melt the DULCEY 35% chocolate at 115°F (45°C) and add
80g Grape seed oil the grape seed oil and chopped roasted hazelnuts. Use at
approx. 95°F (35°C).
200g Chopped roasted hazelnuts
ASSEMBLY
• Cut three 30×10cm strips of coffee-flavoured Viennese sponge.
• Take a 30×10cm pan that is 5cm high. Place a strip of sponge in the pan and soak it in the coffee syrup. On top,
pipe 120g of DULCEY 35% coffee crémeux and smooth it out. Freeze.
• Beat 120g of the whipped ganache until it has a smooth texture that will pipe easily. Then, pipe it onto the first
layer of DULCEY 35% coffee crémeux and smooth it out. Place a strip of sponge on top, soak it in syrup and put
the pan in the freezer.
• Repeat the above instructions.
• Once frozen, turn out from the pan and cut into 3cm wide pieces.
• Place the pieces on their sides (so that all the layers are visible) and cover the top with clear glaze for an extra shiny
finish. Return to the freezer.
• Coat the top and sides with the hazelnut DULCEY 35% glaze. Freeze for 30 minutes.
• Finally, place it in the fridge to defrost the day before serving.
Come and relish a truly delicious experience at the Cité du Chocolat in Tain l’Hermitage and take part in our pastry-making workshops and courses.
For more information, go to the Valrhona Cité du Chocolat’s website: www.citeduchocolat.com
VALRHONA - 26600 Tain l’Hermitage - France www.valrhona.com