Tiramisu with cherries and cocoa
For the sponge cake
- 3 eggs
- 110 g (4 oz) sugar
- 100 g (3.5 oz) of flour
- 30 g unsweetened cocoa
- 1 tsp baking powder
- 2 TBS water
- 500 g (17.6 oz) mascarpone
- 2 eggs
- 70 g (2.4 oz) sugar
- 1 TBS icing sugar
- 175 g of cherries and their juice
- cocoa unsweetened
Geek & Balsamique
1. For the sponge cake:
- Preheat the oven to 225°C.
- Break the eggs in the bowl of a robot pastry. Add the sugar. Beat all until the egg yolks (about 5 to 7 minutes maximum power of the drummer). Add the flour, cocoa and baking powder, beating again. Pour the water and then mix everything quickly.
- Cover the baking tray with parchment paper. Roll out the dough to Genoese over the entire surface.
- Bake for 5 minutes.
- Out the cake from the oven, it must be very soft and barely colored. Book.
2. For the mousse:
- Separate the egg yolks from the egg whites.
- In a bowl, beat the egg yolks with the sugar until the mixture whitens and doubles in size. Stir in mascarpone previously relaxed. Mix everything.
- In another container, beat the egg whites with icing sugar. They must be the firmest possible.
- Carefully add the egg whites to the mixture. Book.
3. Drain the cherries over a small bowl. Keep the juice.
4. Using a cookie cutter, cut circles in the Genoese.
5. Training the verrines:
- Sponge cake
- It soaks the sponge cake with cherry juice with a brush
- We drop a few cherries
- Pour a good layer of foam to the mascarpone
- Do this a second time, ending with a layer of foam well.
6. Refrigerate 6 hours.
7. At the time of serving, sprinkle the top of each glass with unsweetened cocoa.
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