Valrhona Dulcey Tiramisu

Valrhona Dulcey Tiramisu

Course: Dessert
Cuisine: French
Keyword: Cake, Tart
Servings: 10 Desserts
Author: An original recipe from L'Ecole Gourmet Valrhona


Viennois Coffee Biscuits

  • 40 g Egg Yolks
  • 105 g Whole Eggs
  • 85 g Sugar
  • 25 g Sugar
  • 65 g Egg Whites
  • 50 g Flour
  • 5 g Coffee Powder

Dulcey 32% Coffee Creme

Ivoire 35% Mascarpone Ganache

Coffee Syrup

  • 200 g Brewed Espresso
  • 25 g Sugar

Dulcey 35% Hazelnut Icing


Viennois Coffee Biscuits

  • Mix the yolks, whole eggs and 85g of sugar with an electric mixer.
  • Whip up the egg whites with the remaining 25g of sugar.
  • Mix the whipped egg whites with the first mixture and add the sifted flour.
  • Weigh 360g of the mixture and spread out with an angled spatula on a 30 x 40 cm baking sheet. Sprinkle over the coffee powder.
  • Bake at 446°F/230°C for about 6 to 7 minutes.

Dulcey 32% Coffee Creme

  • On medium heat, heat the milk to a simmer and pour in the coffee. Cover and let steep for 15 minutes. Filter out the coffee.
  • Using a whisk, mix the egg yolks and sugar. On this mixture, pour the coffee infused milk while stirring. Be careful to not cook the egg yolks.
  • Return everything to the saucepan over low heat. Stir gently until the creme has thickened slightly. Check with the thermometer that the temperature reaches 179.6℉/82℃.
  • Once the temperature is reached, remove the pan from the heat and strain the creme. Soak the gelatin sheet in cold water and add to mixture.
  • Blend with an immersion blender with melted Dulcey 32% to perfect the emulsion. Cover and store in the refrigerator.

Ivoire 35% Mascarpone Ganache

  • Heat the whole milk with the honey.
  • Pour in the melted Ivoire 35% and stir energetically.
  • Mix in the cold cream with the mascarpone. Mix again to perfect the emulsion.
  • Cover and store in the refrigerator ideally overnight.

Coffee Syrup

  • Heat the coffee and mix in the sugar.
  • Store in the refrigerator.

Dulcey 35% Hazelnut Icing

  • Melt the Dulcey 35% at 104°F/40°C and add the grape seed oil with chopped roasted hazelnuts.
  • Use at around 95°F/35°C.

Assembly and finishing

  • Cut 3 strips of biscuits measuring 30 x 10 cm. Soak the biscuits in the coffee syrup.
  • In a dessert frame 30 x 10 x 5 cm high, place a strip of biscuit and smooth over 120g of Dulcey 35% Coffee Cream. Place in the freezer.
  • Smooth 120g of whipped ganache on the first layer of Dulcey 35% Coffee Cream. Place another soaked biscuit on top. Place everything in the freezer.
  • Proceed in the same way as above a second time. Once well frozen. frame and cut 3 cm wide pieces.
  • Coat top and sides with Dulcey 35% Hazelnut Glaze. Place in the freezer for 30 minutes.
  • Store in the refrigerator.
    Best served the next day!

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