Tiramisu mini tart served with cocoa shrub with orange, star anise and allspice
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald
Almost there!
The #dryjanuary is coming to an end. The new year is getting into the groove. Time for an incredibly great but also sophisticated pairing. The coffee notes of the tiramisu harmonise perfectly with the orange, anise and allspice flavours of the shrub. Please remember to give the drink at least 24 hours' preparation time! It can also be a week. Shrubs become milder in taste with time. This allows you to spread the preparation over two weekends. This makes the drink the perfect companion. In addition, as already mentioned, I consider the trigger potential of shrubs to be very low. Unlike non-alcoholic bonaticals, beer or wines, nothing here reminds you of alcoholic drinks. This is a good way to get through the last days of January safely. And the very fine tiramisu from Melissa satisfies the increased desire for sugar quite excellently. Often it is too many goals that cause us to fail. Giving up alcohol is hard enough, the other tasks can wait a little longer.
Tiramisu Mini Tart
Difficulty level difficult PREPARATION TIME
50 minutes, 12 minutes baking time plus 1 night rest for the pastry and the mousse INGREDIENTS for 10-12 mini-tarts
PASTRY 300 g flour, 1 pinch of salt,
150 g cold butter, cubed, 120 g fine white sugar,
1 egg (size L),
2 egg yolks (L size),
1 tablespoon vanilla pulp from 1 pod Mini tart moulds 5 cm Ø MASCARPONE MOUSSE
160 g mascarpone,
30 g liquid whipped cream,
50 g egg yolk,
60 g sugar,
20 g water,
2 g agar-agar,
130 g whipped cream Silicone hemispherical moulds
of 5 cm Ø COFFEE CREAM
60 g lady fingers,
2 cups strong coffee, unsweetened cocoa powder for sprinkling
1. for the shortcrust pastry, mix the flour and salt in a large bowl. Beat the butter, sugar, eggs and vanilla pulp into the flour with a pastry blender or two knives until you have a grainy mixture and the butter is about the size of peas. (If necessary, add water by the spoonful until the dough is firm between your fingers). 2.
Leave the dough to rest in the fridge for at least 1 hour, preferably overnight, then roll out to a height of about 3-4 mm, cut out circles with a pastry cutter 5 cm in diameter and line the mini tart tin with the shortcrust pastry. Bake blind at 170°C for about 12 minutes until golden brown but not too dark. 3.
3. for the mascarpone mousse, mix the mascarpone with the liquid cream in a bowl until smooth and homogeneous. Set aside.
4. heat the egg yolks, sugar and 20 g water in a bain-marie, stirring constantly, to about
to about 37 degrees. Add the agar-agar and mix. 5.
Stir the mascarpone mixture into the egg mixture. Then carefully fold in the whipped cream, without whipping the cream too much. 6.
Fill the cavities of a small hemispherical mould with the mixture and place in the freezer overnight.
7. for the coffee cream, in the meantime, crumble the ladyfingers and blend to a powder, slowly adding the strong coffee until you have a cream of crumbled biscuits and coffee.
Assemble the mini tartes: Spread a layer of the coffee mixture on the bottom of each shortbread base. Remove the mascarpone hemispheres from the mould and place a ball on top of each tart. Sprinkle with unsweetened cocoa. Serve.
For the photo, another mini tiramisu was placed on top.
Cocoa Shrub with Orange, Star Anise and Allspice
SEPARATION LEVEL easy PREPARATION TIME 15 minutes plus 48 hours infusion time INGREDIENTS for about 6 people 5 allspice berries,
1 cinnamon stick,
2 star anise,
20 crushed cocoa beans,
3 peeled oranges,
1 pinch of salt,
350 g muscovado sugar,
300 ml apple vinegar
1. in a heavy-bottomed saucepan, mix the allspice berries, cinnamon stick and star anise and leave to toast.
2. in a large container, mix the crushed cocoa beans with the oranges, salt, sugar and roasted spices.
Leave the jar to stand for 24 hours, close it and turn it over twice a day so that the ingredients continue to mix.
4. After 24 hours, add the vinegar. Close the jar again, shake to mix the ingredients. 5.
Leave the jar for another 24 hours, turning it several times a day to make sure that the vinegar dissolves the sugar completely. 6.
Once the sugar has dissolved, strain the mixture through a sieve into a large bowl, pressing gently on the oranges to extract as much liquid as possible. Transfer the liquid to a clean jar. The shrub will keep for several months in the fridge. Serve in a long drink glass: 50 ml cocoa orange shrub, topped up with mineral water.
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald