Method
Tiramisu Filling
1. In a planetary mixer fitted with a whisk attachment, blend the Perfect No-Bake Cheesecake Mix with water on low speed for 1 minute.
2. Scrape down the sides of the bowl, add whipped cream and mascarpone cheese (optional).
3. Whisk again on low speed for 2-3 minutes until smooth and airy.
4. Pipe the mixture into triangle molds, ensuring a uniform shape.
5. Freeze for 3-4 hours until firm.
Sponge
1. Combine all ingredients in a planetary mixer fitted with a whisk attachment.
2. Whip on high speed for 6-8 minutes to create an aerated sponge batter.
3. Scale and pour the batter into a lined baking tray to a uniform thickness.
4. Bake at 200°C, reducing to 180°C, for 20-25 minutes or until a skewer inserted comes out clean.
5. Cool completely.
Coffee Ganache
1. Heat heavy cream in a saucepan until warm but not boiling.
2. Pour over dark chocolate and let sit for 2-3 minutes.
3. Stir gently until emulsified and smooth.
4. Incorporate brewed espresso and mix well.
5. Once cooled to 35-40°C, blend in unsalted butter until glossy.
6. Transfer to a piping bag for assembly.
Plating & Assembly
1. Placing the Sponge
- Arrange sponge on a chilled plate.
2. Tiramisu Triangle Positioning
- Unmold the frozen tiramisu filling and position it adjacent to the sponge, ensuring a structured yet deconstructed layout.
- Allow it to slightly thaw before serving for a creamy texture.
3. Coffee Ganache Piping
- Using a fine piping nozzle, pipe elegant streaks of coffee ganache over and around the plated components.
4. Final Garnishing
- Lightly dust the dish with high-quality cocoa powder for a classic tiramisu aesthetic.
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