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Assembly
Prepare the mascarpone cream Whip 500g mascarpone + 400g cold liquid cream + 100g powdered sugar + 50g Unipatis Gel Dessert Végétal (previously hydrated 5 min in 80ml warm milk). Whip for 3 min until stiff. Pour into bag.
Prepare the coffee syrup Mix 250g cooled strong coffee + 60g sugar. Set aside.
Prepare the crunchy inserts Heat 200g Unipatis Crunchy Hazelnut Filling in the microwave for 20 sec. Roll out into 6 cm Ø discs on baking paper. Freeze for 45 min.
Crumble 3 cookies into a bowl with a spoon. Generously soak the crumbled cookies in the coffee syrup. Place soaked cookies in bottom of glass jar. Add 50g of mascarpone cream on top of the cookies.
Insert surprise Place 1 disk of frozen hazelnut crunch filling in the center.
Finish assembly Add 3 soaked crumbled cookies + 60g mascarpone cream. Smooth.
Refrigerate for at least 4 hours.
Express finish Sprinkle with bitter cocoa + caramelized hazelnut chips. Close with lid. Serve chilled.
Ingredients
Crunchy coffee-hazelnut tiramisu
Quantity: 10 glass jars (pickle jars)
Tiramisu Base with Spoon Cookies
- 150g sponge cookies
- 250g cooled strong coffee
- 60g caster sugar
Stabilized Mascarpone Cream
- 500g mascarpone
- 400g full-fat cream 35% MG (cold)
- 100g powdered sugar
- 50g Unipatis Dessert Gel Vegetable
- 80ml warm whole milk
Crunchy Surprise inserts
- 200g Hazelnut Crunch Filling Unipatis
Finish
- 40g bitter cocoa powder
- 30g crushed caramelized hazelnuts
Utensils
- Transparent jars or round frames Ø 8 cm
- Cooking thermometer
- No. 10 plain pastry bag
- Angled spatula
- Flexible spatula (maryse)