Wednesday, 22 July 2015

Tiramisu Sushi

I ever saw Italian chef made roll tiramisu with Sponge Cake or Pan di Spagna. Seems easy, he added strawberry to put on center of tiramisu, but I still added savoiardi on center of my tiramisu. For Sponge Cake, I used Indonesian Sponge Cake.

Ingredients Mascarpone Cream :
  • 4 egg, separeted yolks and whites.
  • 500 gr mascarpone.
  • 120 gr castor sugar.
  • 200 ml a cup of coffee.
  • Savoiardi biscuits.
Instruction :
  1. Put yolk and sugar into small sauce pan, warm on the flame while stirring constantly with hand whisk until sugar melt with egg and frothy (no boil, about 5 minutes).
  2. Beat with electric mixer until thick and fluffy.
  3. Add mascarpone gradually while stirring consatantly until mix well with egg and thickens
  4. Heat egg white and a pinch of salt with small sauce pan until warm and frothy, no boil. Pour egg white into mixing bowl and beat with electric mixer until stiff.
  5. Mix egg white into mascarpone batter, stir until combine evenly. If you see some water, do not mix with mascarpone cream, because it will melt.
  6. Transfer to piping bag and store in the refrigerator. Ready to be used.
Ingredients of Sponge Cake Roll :
  • 4 eggs.
  • 100 gr castor sugar.
  • 80 gr flour + 25 gr potato starch.
  • 75 gr vegetable oil.
Instruction :
  1. Warm egg and sugar on the medium flame, while stirring constantly with hand whisk until warm and frothy. No boil.
  2. After egg is warm, beat egg with electric mixer until thick and fluffy. Add mixture of flour and mix until combine evenly.
  3. Pour vegetable oil, mix until combine evenly.
  4. Pour the batter on the baking pan to make roll cake.
  5. Bake 200°C until well done.
  6. Let cool on the temperature room.
Instruction to prepare Tiramisu Sushi :
  1. Put wrap pax on the table. Sprayed mascarpone cream with the size of cake as many as 3 rows.
  2. Dipped savoiardi into coffee, and put on the mascarpone cream. Covered savoiardi with mascarpone cream again as 3 rows. Roll with wrap pas and store in the refrigerator.
  3. After cream set, put cake on the other wrap pax, and transfer the mascarpone cream on the cake. Roll the cake until covered surface of cream.
  4. Covered with wrap pax and put into refrigerator for 4 hours.
  5. Open wrap pax and roll on top cacao powder. Ready to be served.

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