- 10
Ingredients
- For the spoon sponge:
- 11/2 oz icing sugar
- 1/3 cup egg yolks
- 1 whole egg
- 13/4 cup plain flour
- 3/4 cup egg whites
- 1/8 cup sugar
- 1 pinch salt
- For the basic syrup:
- 1 1/8 cup sugar
- 1/2 cup water
- For the sponge dough:
- 4 oz spoon sponge, dry and ground (see previous step)
- 11/4 cup basic syrup (see previous step)
- 3 tbsp glucose
- For the tiramisu ice cream:
- 2 cups milk
- 1/2 cup single cream (35% fat)
- 11/2 tbsp glucose
- 6 tbsp egg yolks
- 2 oz sugar
- 1 cup mascarpone
- 1 tbsp ice cream stabilizer
- For the amaretto gelatin:
- 1/4 cup amaretto
- 21/4 tbsp water
- 1/2 sheet gelatin (previously rehydrated in cold water)
- To finish:
- cocoa powder in a shaker
Preparation
Step 1
For the spoon sponge:
1. Beat the egg yolks and the icing sugar together.
2. Add the whole egg to the beaten egg yolks and carefully fold in the flour.
3. Whisk the egg whites, sugar and the pinch of salt into a meringue.
4. Finally add the meringue to the mixture.
5. Spread over baking trays and bake in the oven at 410ºF for 5 min. Once they are cooked, remove from the oven and lower the temperature.
6. Dry in the oven at 195ºF for 2 hours.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the sponge dough:
1. Put the dry, ground sponge, the syrup and the warm glucose in a food processor.
2. Blend until you have a smooth and even paste and then sieve.
3. Leave to rest for 8 hours.
4. Roll out 3" circles of the dough on a Silpat liner.
5. Bake at 345ºF for 6 to 8 min. Remove from the oven and while it is still hot, shape into a cornet.
For the tiramisu ice cream:
1. Bring the milk and cream to the boil
2. Mix the sugar, glucose, stabilizer and the egg yolks together and beat until white.
3. Add the milk and cream to the whitened egg-yolk and sugar mixture and bake at 185ºF.
4. Remove from the heat and add the Mascarpone cheese. Blend until smooth.
5. Cool and leave in the fridge for 8 hours for the flavor to come out.
6. Process in the ice cream maker and place in an icing bag.
For the amaretto gelatin:
1. Heat the water and dissolve ½ sheet of gelatin in it. Let it cool to room temperature and add the amaretto.
2. Leave to cool in the fridge.
Final Steps & Preparation:
1. Fill the cornet with a ½ x ½" cube of amaretto gelatin and top with the mascarpone ice cream.
2. Sprinkle with cocoa powder.
3. Serve immediately.