Ingredients
Sandy dough
24 g Wheat white flour4 g almond flour
3 g Cornflour0.02 g salt
12 g powdered sugar
12 g butter
10 g egg
Biscuit
35 g Sponge cake mix55 g egg
5 g Rum sugar50 ml coffee
Tiramisu cream
50 g Tiramisu cream 75 ml Whipped cream 5+75 ml milk
Velvet glaze
50 g cocoa butter
50 g milk chocolate
Preparation steps
Weight for 4 portions – 0,36 kg
Sandy pastry
Put all the dry ingredients into a bowl and mix them. Add the cold butter and crumble it into the dry ingredients, then add the eggs. Roll the dough between two sheets of parchment paper, and then put it in the freezer.
Cut the prepared dough into the desired shape and place it on a baking tray with a micro-perforated silicone mat. Bake in a preheated oven for 10 minutes at 170 °C.
Biscuit
Mix the batter for the whole grain sponge cake and eggs for 6 minutes. Line a baking pan with parchment paper, pour in the sponge cake batter, and bake in a preheated oven for 10 minutes at 180 °C. Shape the cooled sponge cake, soak it, and flavor it with coffee to which you have added rum sugar.
Tiramisu cream
In a bowl, combine the milk, whipped cream, and tiramisu cream powder, and mix for about 6 minutes. Place the prepared tiramisu cream in a pastry bag and fill the molds halfway, then add the sponge cake and fill the molds to the top with cream. Cover the molds filled with cream with cling film and place them in the freezer.
Velvet glaze
Melt the cocoa butter and chocolate in the microwave up to 30 °C and cool to 25 °C. Strain through a fine sieve and pour into an airbrush, then evenly spread the glaze over the frozen dessert.
Assembly of the monoportion
On the sable pastry, layer the tiramisu cream and decorate with chocolate flakes.
Tip
To make the Velvet glaze more durable, you can first coat the frozen dessert with glaze (the same ratio of chocolate and cocoa butter) and then with the Velvet glaze.