Tiramisu Gateaxu with Espresso Filling

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Ingredients for 10 portions
  • 1 Sponge base Ø 26 cm
  • For the espresso cream
  • 400 g QimiQ Whip Pastry Cream, chilled
  • 325 g Sugar
  • 200 g Pasteurized egg yolks
  • 100 ml Water
  • 1100 g Mascarpone
  • 24 g Instant coffee powder
  • 80 ml Coffee liqueur
  • 700 g Cream 36 % fat
  • 40 g Gelatine
  • For the light cream
  • 400 g QimiQ Whip Pastry Cream, chilled
  • 325 g Sugar
  • 200 g Pasteurized egg yolks
  • 100 ml Water
  • 1100 g Mascarpone
  • 700 g Cream 36 % fat
  • 40 g Gelatine
Method
1.
Place the sponge base into a cake ring.
2.
For the espresso cream: whip the cold QimiQ Whip Pastry Cream with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
3.
Add the egg yolks, water, mascarpone, instant coffee, coffee liqueur, whipping cream and gelatine and continue to whip until the required volume has been achieved. Fill the cream into another small cake ring and freeze.
4.
For the light cream: whip the cold QimiQ Whip Pastry Cream with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5.
Add the egg yolks, water, mascarpone, whipping cream and gelatine and continue to whip until the required volume has been achieved. Pour the light cream into the ring with the sponge.
6.
Remove the frozen espresso cream from the small cake ring and press into the centre of the light cream. Chill well.