Tiramisu (Karim Bourgi)

It's been a long time since my last tiramisu, so when Karim Bourgi shared his recipe, obviously I didn’t resist more than a few days ! The recipe is more complicated than my usual tiramisu, since the yolks and egg whites are cooked (thanks to a sugar syrup, sabayon and Italian meringue), but the cream is less "fragile" and the tiramisu can be stored longer. Usually, I make my own ladyfingers, but right now, with the shortage of flour, I try to keep my reserves and I bought them. Some details about this recipe: Karim bourgi grates a little chocolate (Manjari by Valrhona) on each layer of soaked ladyfingers, before putting the mascarpone mousse (I did not have this chocolate, and I like tiramisu really very classic so I didn't put chocolate in mine). Then, for the coffee punch, I don’t have an espresso machine or coffee powder so I made my own mixture, boiling water a little sugar in which I added instant coffee. I also added a little amaretto in the punch, but it is completely optional. As always, the tiramisu should be prepared slightly in advance to allow it to cool for a few hours in the fridge. You know everything !

Prep time : 1 hour + a few hours in the fridge
6 to 8 servings :

Coffee punch :

200g coffee powder + 250g boiled water
200g water + 250g sugar
1 expresso shot

Prepare the coffee with boiling water and coffee powder.
Bring the 200g of water with the sugar to a boil. Mix the two, and add the espresso shot.
Or like me, mix boiling water, a little sugar and a few spoons of instant coffee.

Mascarpone mousse :

Mascarpone cream :
70g cream 35%
500g mascarpone
Liquid vanilla

Mix delicately the mascarpone with the cream.




Sabayon :
80g sugar syrup
58g egg yolks

Prepare a water bath.
Put the water and the sugar in a pan.



Bring the mixture to a boil, then take 80g of this syrup.



Gradually add the egg yolks to the hot syrup, whisking constantly by hand.



Place the bowl containing the mixture on the water bath, and continue to whisk until reaching the temperature of 80°C (be careful to stir well so that the yolks do not clot).



Then pour the mixture into the bowl of the robot with the whisk and whisk on high speed until the sabayon cools down and you get a whitened and well-swollen mixture.




Italian meringue :
33g water
139g caster sugar
91g egg whites

Place the water and the sugar in a pan and heat.



When the syrup reaches 110°C, start whipping the egg whites so that they become foamy.



When the syrup reaches 118-120 ° C, drizzle it over the whites, continuing to whisk.



Whisk the meringue until it is cool and firm.




Mascarpone mousse :
157g whippedcream

In a bowl, mix the whipped cream and half the sabayon.






Mix the other half of the sabayon with the mascarpone-cream mix.




Mix the two preparations together, then pour it all into the Italian meringue and stir gently with a maryse.





 

Assembly :

Cocoa powder (without sugar)
Aroung 40 ladyfingers

Soak the ladyfingers with the coffee punch.



In your pan, place the soaked ladyfingers, then half the mascarpone mousse. Place again ladyfingers and the other half of the mascarpone mousse.



 Put the tiramisu in the fridge for a few hours, then sprinkle with cocoa powder and enjoy !