A recipe from Régis MARCON - Bocuse d'Or 1995
Catégorie : Dessert
Niveau : Medium
Temps de préparation : 45 minutes
Ingredients for 4 servings
Soaking syrup for sponge
Tiramisu (for 5 cm diameter glasses)
Whip the egg whites into peaks. Add 25 g of sugar at the end. Thoroughly whisk together the yolks and the rest of the sugar. Using a spatula, fold the egg whites into the egg yolks. Lastly add the sifted flour. Using a pastry bag, make 4 cm diameter discs with a thickness of one centimetre on some greaseproof paper. Sprinkle with icing sugar and bake at 180 °C for five to six minutes. Put to one side.
Bring the water and sugar to boil in a saucepan. Allow to cool and then add the whisky. Put to one side.
Make a syrup by boiling the water and the sugar with the split vanilla pod. Leave to cool. Mix with chestnuts that have been through the blender.
Gradually mix the blended chestnuts, using a spatula and then a whisk, with the mascarpone and the whisky to obtain a homogeneous mixture. In another bowl, separate the whites and the yolks, add the yolks to the chestnut and mascarpone mixture. Whip the whites to firm peaks with the sugar and fold them into the previous mixture.
Assembly and presentation
Start with a layer of the chestnut tiramisu in the bottom of the glass. Moisten a sponge disc with the syrup, place it on the tiramisu, add another layer of tiramisu, coming up to the top of the glass. Smooth the top and chill for at least two hours. Sprinkle with cocoa powder and decorate with pieces of marron glacé.