Tiramisu Pie Style

Pastry is also originality, let’s dare the tiramisu on a shortbread dough to add crunch. A pleasure in the mouth.


✔ spoon cookies
💥4 egg yolks
💥4 egg white
💥100g flour
💥100g of sugar
💥100 icing sugar

✔ shortbread dough
💥250g of flour
💥25g ground hazelnuts
💥75g of icing sugar
💥1 egg
💥140g of butter

✔ tiramisu cream
💥500g of mascarpone
💥150g of sugar
💥4 egg yolks
💥4 egg white

💥40cl of strong coffee

💥1 pod of cocoa

♦️ ️Start by working the butter in a food processor (with the leaf tool if you have a Kitchenaid®), if you do not have one, work the dough with a spatula (by hand you would heat the butter too much.)
♦️ Add the sugar and work until it is completely smooth.
♦️ ️ Add the egg, mix well. Then add the hazelnut powder, and to finish the flour.
♦️ ️Place your dough in cling film and let stand in a cool minimum 2 hours.
♦️ Spread the dough between 2 sheets of baking paper,
Spread it out in a pie or tart mold of your choice
♦️ ️Bake for 20min at 180 °.
♦️ brush your stock with a beaten egg and cook again for 10 minutes

♦️ assemble the egg whites with half of the sugar, start at a light pace then speed up.
♦️ ️Once the egg whites are well assembled, add the other half of the sugar to tighten them.
♦️ ️You stop mixing when you get a bird’s beak.
♦️ Add the yolks and mix quickly but for a few seconds (do not mix too much otherwise the fat in the egg yolks will cause the mixture to fall again).
♦️ Add the sifted flour and mix gently using a spatula.
♦️ ️on a baking sheet covered with parchment paper, draw two identical circles using a pie hoop.
♦️ ️ make 2 discs using a pastry bag, sprinkle with icing sugar.
♦️ ️Bake for 10min but ⚠ be careful as each cooking it depends on your oven so watch the first time. (Watch the video on my YouTube channel the touria recipes) to help you

✔ tiramisu cream
♦️ ️ mix the egg yolks and the sugar, lightly blanch the preparation, add the Mascarpone and set aside
♦️ Truff the egg whites and add them to the preparation. mix gently

♦️ take your tart shell using a pastry bag,
spread a first layer of cream.
♦️ ️Place your inhibitor cookie disc on top using a coffee brush to add your second layer of cream.
♦️ ️Place the last coffee inhibitor disc, spread a thin layer of cream and keep cool in the refrigerator for a few hours.
(the more the pie stays cool, the better the dessert).
♦️ ️ keep the cream in your piping bag.
♦️ ️Before serving your tiramisu, decorate with the rest of the cream and sprinkle with bitter cocoa.

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