Tiramisu Parfait (liquid eggs)

Tiramisu Parfait (liquid eggs)

View dried egg formulation

Yield: 12 servings


Part 1 - Lady Fingers

Ingredients Percent (%) Grams Volume
Egg yolk, sugared, liquid 14.08 49.28 1.75 fl. oz.
Sugar, granulated (Part 1) 18.98 66.44 1/3 cup
Flour, all-purpose 15.10 52.84 1/2 cup
Egg whites, high whip, liquid 27.34 95.67 3.25 fl. oz.
Sugar, granulated (Part 2) 18.98 66.44 1/3 cup
Sugar, powdered 5.52 19.33 1/4 cup
Total 100.00 350.00

 Method of Production:

  1. Prepare a large pastry bag with a ½-inch tip and set aside.
  2. In a standing mixer fitted with a whisk attachment, whip the egg yolks and granulated sugar (Part 1) on high speed until mixture is thick and pale, approximately 1 to 2 minutes.
  3. Add the flour to the egg yolk mixture and fold in gently; set aside.
  4. In a clean standing mixer fitted with a whisk attachment, whip the egg whites until frothy.
  5. With the mixer running on high speed, gradually add sugar (Part 2) and whisk until the egg whites hold stiff peaks, approximately 1 to 2 minutes.
  6. Fold one third of the egg white mixture into the reserved egg yolk mixture to lighten, then fold in the remaining egg whites until just incorporated.
  7. Fill the pastry bag with the batter and pipe 1½-inch rounds onto a parchment line sheet tray.
  8. Sprinkle the ladyfingers generously with powdered sugar and allow the sugar to soak in, approximately 3 minutes.
  9. Bake at 350° F for 7-9 minutes, rotating the tray half way through baking.
  10. Transfer to wire racks to cool completely; store in a sealed container until ready to use.

 

Part 2 - Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 6.97 1 tbsp.
Water, cold 6.55 58.97 2 fl. oz.
Semi-sweet chocolate 20.68 186.04 1 cup
Egg yolk, sugared, liquid 5.00 45.00 1.5 fl. oz.
Cocoa powder, natural 2.00 18.00 1/4 cup
Heavy cream (Part 1) 19.00 171.01 6 fl. oz.
Egg whites, high whip, liquid 15.00 135.00 4.5 fl. oz.
Heavy cream (Part 2) 31.00 279.01 9.5 fl. oz.
Total 100.00 900.00

  Method of Production:

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. Sprinkle the gelatin over the cold water and set aside for 5 minutes to bloom.
  3. Place the semi-sweet chocolate in the bowl of a food processor and pulse until finely chopped; leave in food processor.
  4. Whisk together the egg yolk and cocoa in a medium bowl, adding just as much heavy cream (Part 1) as needed to make it smooth; set the cocoa mixture aside and pour the rest of the heavy cream (Part 1) in a saucepan. Bring the cream to a simmer over medium-high heat.
  5. While whisking, slowly pour the heated cream into the egg yolk mixture to temper; whisk until incorporated and then pour the mixture back into the saucepan.
  6. Cook the egg yolk mixture over medium low heat, whisking constantly, until the custard has thickened.
  7. Add the bloomed gelatin to the custard and stir for 30 seconds to dissolve completely.
  8. With the food processor running, slowly pour the warm custard through the feed tube and process until the chocolate custard is completely smooth.
  9. Transfer the chocolate custard to a medium bowl and place over an ice water bath. Whisking occasionally, chill the until the mixture is thick enough to fall from a spoon in ribbons.
  10. In a clean standing mixer fitted with a whisk attachment, whip the egg whites to medium peaks; remove to a medium bowl and set aside.
  11. In the same mixer, whip heavy cream (Part 2) to soft peaks.
  12. Fold both egg whites and the whipped cream into the cooled chocolate custard.
  13. Pour the mixture into piping bags and refrigerate for 1 hour, then proceed with the assembly. If refrigerated longer than 1 hour, the mousse may be too firm to pipe.


Part 3 - Mascarpone Cream

Ingredients Percent (%) Grams Volume
Egg yolk, sugared, liquid 11.67 140.05 4.75 fl. oz.
Sugar, granulated 13.31 159.69 3/4 cup
Milk, whole 23.44 281.27 9.5 fl. oz.
Corn starch 1.80 21.60 3 tbsp.
Salt 0.30 3.64 1/2 tsp.
Vanilla extract 0.40 4.84 1 tsp.
Mascarpone cheese 26.00 312.00 1 1/3 cup
Heavy cream 23.08 276.91 9.5 fl. oz.
Total 100.00 1200.00

Method of Production

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. In a medium bowl, whisk together the egg yolks, sugar and corn starch.
  3. In a medium saucepan, heat the milk over medium heat until barely simmering.
  4. Slowly pour the hot milk into the egg yolk mixture to temper; whisk until smooth.
  5. Add the custard mixture back to the saucepan and cook until mixture thickens and comes to a boil for 1 minute. Remove from the heat and set aside.
  6. In large bowl, mix the mascarpone with a spatula until smooth, then add the custard and vanilla.
  7. In a standing mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, then gently fold into the mascarpone mixture.
  8. Scrape the mascarpone cream into the prepared piping bag and store refrigerated until use.

 

Part 4 - Amaretti Cookies

Ingredients Percent (%) Grams Volume
Almonds. blanched 53.82 161.48 1 1/4 cup
Sugar, granulated (Part 1) 15.10 45.29 1/4 cup
Egg whites, high whip, liquid 14.96 44.88 1.5 fl. oz.
Salt 0.34 1.02 1/8 tsp.
Sugar, granulated (Part 2) 15.10 45.29 1/4 cup
Almond extract 0.45 1.36 1/4 tsp.
Vanilla extract 0.23 0.68 dash
Total 100.00 300.00

Method of Production

  1. Line baking sheets with parchment paper and set aside. Preheat the oven to 325° F.
  2. In a food processor, combine almonds and granulated sugar (Part 1) and process until finely ground; set aside.
  3. In a standing mixer fitted with a whisk attachment, whip the egg whites and salt until foamy.
  4. With the mixer running on medium speed, gradually sprinkle sugar (Part 2) into the egg whites. Increase the speed to high and whip until stiff peaks form.
  5. Gently fold the ground almond mixture and extracts into the whipped egg whites.
  6. Roll tablespoons of the dough into 1-inch balls and place 2-inches apart on lined sheet trays.
  7. Bake for 15 minutes or until the cookies are golden brown, rotating the trays from top to bottom half way through.
  8. Let the cookies cool on trays for 10 minutes, then transfer to wire racks to cool completely.
  9. Store in an airtight container until ready to use. Crumble the cookies in a food processor or by hand for dessert assembly.

 

Assembly

Ingredients Percent (%) Grams Volume
Espresso, brewed and chilled 2.32 49.04 2 fl. oz.
Brandy 1.17 24.53 1 fl. oz.
Part 1 - Lady Fingers 11.68 254.26 36 each
Part 2 - Chocolate Mousse 29.20 613.14
Part 3 - Mascarpone Cream 46.72 981.02
Part 4 - Amaretti Cookies 8.76 183.94
Cocoa Powder 0.15 3.07 2 tsp.
Total 100.00 1650.00

Assembly

  1. Combine the espresso and brandy; set aside.
  2. On the bottom of a glass, place 1 lady finger and sprinkle with 3 grams of the espresso mixture.
  3. Pipe 50 grams of chocolate mousse on top of the lady fingers.
  4. On top of the chocolate mousse, pipe 40 grams of the mascarpone cream.
  5. Repeat the layering (steps 2-4) twice more, finishing with a layer of mascarpone cream.
  6. Garnish with 15 grams of Amaretti cookie crumbles and dust with cocoa powder.
  7. Repeat the assembly for additional servings.
  8. Store in refrigerator or in freezer.
  9. If frozen, allow to thaw in refrigerator for 2 hours before serving

 

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