Gula Melaka Tiramisu - Puratos

Ingredients

Working Method

Gula Melaka Sponge

Mix all ingredients except oil in a mixing bowl with whisk attachment. Mix well at low speed and continue whip it at high speed for 3-5 minutes until peak foam.
Add in oil at low speed and mix well.
Spread it on the 40x60cm baking tray.
Bake at 180°C for 15-16 minutes.
Before using, store at freezer.

Espresso Infusing Cream

Roast coffee beans for 7 minutes at 150 °C in the convection oven.
Break it into small pieces and put it in fresh cream.
Infuse for a day in refrigerator.
Before using, sieve it.

Espresso Monter

Heat milk and glucose until 60 °C.
Pour it over milk chocolate and homogenize it using hand blender.
Mix with cooled espresso infused cream.

Mascarpone Cream

Whip all ingredients together until smooth.

Tuile

Blend all the ingredients using hand blender.
Fill the mold with a spatula and bake for 10 minutes at 150°C in the convection oven.

Assemble & Decoration

Fill one third of the mug with espresso monter and freeze it.
Cut out the gula melaka sponge and put it on top of the espresso monter, then followed by a layer of mascarpone cream.
Lastly top with another layer of gula melaka sponge.
Decoration with icing pearl ball and tuile.

About this recipe

Complexity level:

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