Home » Howto & Style » [EN] Tiramisu Buche / بوش تيراميسو – CookingWithAlia – Episode 762

[EN] Tiramisu Buche / بوش تيراميسو – CookingWithAlia – Episode 762

One of my favorite cakes is Tiramisu! so why note make a Tiramisu Buche for your year end menu!!! You can find my recipe on @Carrefour.maroc instagram page (IGTV and Feed).

Note: I am using raw eggs as it is in the original tiramisu recipe. Use fresh organic eggs and wash the shells. Otherwise, you can precook the egg yolks in a saucepan with some liquid from the recipe. Cook over a low heat, while stirring constantly, until the yolk mixture reaches 71°C / 160°F or coats a metal spoon with a thin film.
Once the yolks are ready, place the saucepan in cold water and continue stirring until the mixture is cool, and use in the recipe as expected.

RECIPE: https://www.cookingwithalia.com/762-tiramisu-buche/

Spiced Coffee:
400ml strong expresso coffee
1 cinnamon stick
1/2 nutmeg

Mascarpone cream:
500g mascarpone cheese
4 eggs
100g caster sugar

Assembling & deco:
Lady fingers
Sugar free cacao powder

Whipped cream:
150ml heavy cream
1 teaspoon instant coffee
1 tablespoon icing sugar

Step 1:
1- Heat expresso coffee
2- Infuse the cinnamon stick in the strong coffee
3- Grate in a small grater the nut mug in the strong coffee

Step 2:
1- Separate the white from the yolks
2- Beat the yolks with 50g of caster sugar until the mixture whitens and doubles in volume
3- Beat the mascarpone with electric mixer or whisk until you obtain a homogeneous texture
4- Add the yolks mixture to the mascarpone litle at the time while mixing gently with a spatula
5- Beat the whites while gradually adding the 50g of caster sugar until you have a tick and white mixture
6- Add it little at the time to the mascarpone mixture gently with a spatula

Step 3:
1- Place the lady fingers all over to create the structure
2- Soak the lady fingers into the flavored coffee and deposit a first layer of biscuits at the bottom of the mold,
3- Pour a little mascarpone cream, add a second layer of biscuit, then cream, then biscuit, and finally cream
4- Reserve the log in the refrigerator overnight

Step 4:
1- The next day, unmold the tiramisu Bûche on a plate.
2- In a large bowl, place the heavy cream and the instant coffee, and using an electric egg bitter, whip until you have thick texture. Add the icing sugar and mix
3- In a piping bag with a round tip, place the whipped cream, and pip the cream in pics on top of the Tiramisu
4- Reserve in the fridge until the moment of serving. Sprinkle with cocoa powder when serving

Enjoy your meal!

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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