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Tiramisu Affogato

Tiramisu Affogato
Food Network's Scott Conant makes a decadent dessert.
Tiramisu Affogato
Print Recipe
Tiramisu Affogato
Course:
Dessert
Cuisine:
Italian
INGREDIENTS:

Marscapone Mouse (3.5 cups)

  • 1 ½ cups Mascarpone Cheese
  • 1 ½ ea. Gelatin, Gold sheets
  • ¾ cups Heavy Cream
  • 5 ea. Egg Yolks
  • ½ cup Sugar

Coffee Soak

  • ½ cup Sugar
  • ½ cup Water
  • ½ cup Coffee
  • ½ cup Espresso
  • ¾ cup Corn Syrup
  • 1/3 cup Kahlua

Sponge Cake (can be sub store bought or lady fingers)

  • 6 ea. Whole Eggs
  • ½ cups Sugar
  • pinch Salt
  • ¾ cups Milk
  • 1/2 cup Butter, Melted
  • ¾ cup Glucose (can sub corn syrup)
  • 1 ½ cups AP Flour, sifted
  • ¾ tbsp Baking Powder

Espresso Sauce

  • 1 ¼ cup heavy cream
  • 1 tbps cocoa powder
  • 1 tbsp brown sugar
  • ½ tsp vanilla extract
  • ½ tsp espresso powder
  • 2 tbps espresso
  • 2 tbps gianduja paste (can substitute nutella)
  • 2 tbps Frangelico

Ingredients to Garnish

  • 1 pc sponge cake cut out with a 3 inch ring cutter
  • 1 oz vanilla gelato
  • 1 oz espresso gelato
  • 2 oz coffee soak
  • 1 oz espresso sauce (hot!)
  • 2 oz mascarpone mouse
  • as needed coco powder

DIRECTIONS:

Mousse

  1. Allow the mascarpone to soften to room temperature about 2 hours (Do not microwave)
  2. Bloom the gelatin in ice water for 5 minutes
  3. Whip the cream to medium peak about 3 minutes and keep in the cooler.
  4. Make a wet sand with the sugar and water.
  5. Whip the yolks while cooking the sugar to soft ball stage (119C) about 5 minutes.
  6. Pour the sugar into the yolks to make a pate a bombe.
  7. Melt the gelatin in the microwave for 10 seconds, then add to the yolks immediately after the sugar.
  8. While still warm, but not hot, add the mascarpone in three stages.
  9. When the mascarpone is fully incorporated, remove from the mixer.
  10. Fold in a quarter of the mascarpone mix into the whipped cream.
  11. Keep adding the mascarpone mix in stages while mixing with a bowl scraper. Place in piping bag and reserve.

Coffee Soak

  1. Make a simple syrup with sugar and water.
  2. Add coffee, espresso and the corn syrup and bring to a boil
  3. Turn off the heat and add Kahlua.
  4. Let it cool down and keep in delis.

Sheet Cake

  1. Whip the eggs, sugar, and salt till pale and thick about 5 minutes
  2. Melt the milk and butter… Slowly pour in the milk and butter into the egg sugar mixture while mixing on low speed.
  3. Add warmed glucose.
  4. Add the sifted AP flour and baking powder.
  5. Pour into 1/2 straight sheet pans lined with a parchment paper, and sprayed.
  6. Bake at 325F high fan. Till light golden brown and a toothpick inserts and comes out clean about 15- 20 minutes.
  7. Cool until it’s warm and wrap with plastic right away.

Espresso Sauce

  1. In a saucepan over medium high heat, combine the cream, cocoa powder, brown sugar, vanilla extract, espresso powder, espresso & bring to just under a boil stirring occasionally
  2. Put the gianduja paste and Frangelico in a bowl
  3. Pour the hot cream over the gianduja mixture and let sit for 3 minutes
  4. Whisk everything together until silky smooth
  5. Strain through a chinois and reserve

Directions to Plate

  1. Soak sponge with coffee soak by dipping the top and bottom in the soak… place in center of plate
  2. Pipe mascarpone mousse on top leaving some areas for the gelato and dust with cocoa powder
  3. Place a round scoop of vanilla gelato on cake
  4. Place quenelle of espresso gelato on the cake
  5. Pour espresso sauce (hot) on top of the gelato table side
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