Tiramisu Parfaits

Jamie Caudy

Tiramisu Parfaits

Espresso Cremeux

800 g Milk Chocolate
4 c Heavy Cream
4 c Whole Milk
1 tsp Salt
160 g Sugar
380 g Yolks
8 ea Gelatin Sheets
1/2 cup Coffee Extract
22 g Dreidoppel Espresso Paste

Mascarpone Cream

2# 4 oz Mascarpone Cheese
12 oz Heavy Cream
167 g Egg Yolks
3/4 c Sweet Marsala Wine
270 g Egg Whites
1/4 tsp Cream of Tartar
300 g Sugar

Espresso Syrup

4 c Coffee
1 c Simple Syrup
1 c Coffee Extract
1 1/2 c Marsala Wine

Method

  1. Make espresso syrup by combining all the ingredients and mixing well.
  2. Reserve espresso syrup until later use.
  3. Cut our cake circles or lady fingers to fit desired glassware or vessel of choice and reserve.

Coffee Cremeux

  1. Add chocolate to a large oversized bowl and reserve.
  2. Bloom Gelatin in ice water until soft.
  3. Remove gelatin sheets from ice water and squeeze out any excess water.
  4. In a stainless steel pot heat heavy cream, milk, salt and sugar.
  5. Once mixture has begun to simmer, temper the egg yolks with the hot cream mixture together.
  6. Place back on burner and continue to heat gently, stirring constantly, until the mixture has reached 178°F.
  7. Once mixture has reached 178°F, turn off heat and stir in gelatin to dissolve.