Frangelico with its deep rich aroma of hazelnuts can bring finesse to a variety of desserts. Pairing can successfully be done with grapefruit and other citrus, chocolate, coffee and several other ingredients. Mascarpone cheese is another product which makes a great combination with Frangelico. This dessert certainly winks to tiramisu although it does not contain coffee, in fact the genoise is moistened in Frangelico syrup. We in the profession know that our customers do like Tiramisu-esque desserts and therefore this one may be a good dessert for serving a large gathering of people (Hotel-Country Club events…).
Our friends at PCB creation http://www.pcb-creation.fr/ have a great amount of pastry specialty items to give desserts a special flair. The mascarpone cream featured here was poured on one of their structure sheets named matlelassees. When using such sheets ensure that your products are well frozen before removing the structure sheets to obtain a clean look. As a side, note one of the greatest North American interior designers John Saladino often uses matelassee fabric in his interior designs and the House of Chanel uses matelasee pattern on watches and more. How close indeed the world of patisserie is connected to the world of design.
Mascarpone cream
| 2 | Gelatin leaves | 2 | |
| 6 oz | Whipping cream (34-36 %fat) | 180 g | |
| 4 | Large egg yolks | 4 | |
| 2 oz | Water | 60 g | |
| 3 oz | Extra fine granulated sugar | 90 g | |
| 8 oz | Mascarpone cheese | 240 g | |
- Place the gelatin leaves in very cold water and set aside.
- In a cold bowl whisk the whipping cream to very soft ribbon consistency. Absolutely do not whip to a peak! Set aside.
- Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer. In a bowl whisk together the egg yolks and measured water. Add the sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). Remove from heat.
- Remove the gelatin leaves from the water and squeeze well to remove excess water. Whisk the gelatin into the yolk mixture. Add the mascarpone cheese and vanilla extract and whisk smooth.
- Add the soft whipped heavy cream and gently fold into the above using a spatula. Pour onto a structure sheet fitted with a frame.
- Top with a sheet of baked genoise and moisten with Frangelico liquor.
- Once frozen remove the structure sheet and cut into desired size.
Frangelico moistening syrup
| 12 oz | Simple syrup | 360 ml | |
| 4 oz | Frangelico | 120 ml | |
- Combine the ingredients.
Looks nice and rich. Can’t wait to make it
I love anything with Mascarpone cheese.
I love mascarpone. This year was my first time trying it and i’ve been a big fan every since. It’s a really great recipe and it is easy to make.
I’ve look for an alternative to my favorite cake tiramisu thank you chef Eddy.
I have just been introduce to Mascarpone an I love it Chef…
I think frangelico should work so great with a coffee mousse, thanks for the idea. Love that design, so contemporary.
Chef,
Thank you very much for putting links on your blog to help us find tools, I have been looking for the piping tip that makes those cookies all semester.
Tilly
i used frangelico in a Tiramisu torte that i made. to keep the coffee flavor i used coffee extract and found some espresso mascarpone cheese for the mousse. it was delicious.
Wow! elegance on a fork!
I LOVE MASCARPHONE CHEESE HAVE NEVER MADE THIS RECIPE BUT I AM GOIN TO TRY IT I CANT WAIT
Seems like a dessert you can have with a glass of white wine. I will have to add it with the other recipes to try.
I think this is a nice lighter alternative to classic Tiramisu. I also like the use of the structure sheet to add interest and dimension to the presentation. I’m looking forward to trying this.