Tiramisu (dried eggs)

Tiramisu (dried eggs)

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Yield: 50 finished cupcakes

Ingredients for Mascarpone Coffee Mousse

  • 5.8 oz. Mascarpone cheese
  • 5.1 oz. semi-sweet chocolate
  • 0.807 enzyme modified egg yolk solids
  • 2.2 oz. water
  • 1.4 oz. granulated sugar
  • 0.1 oz. coffee extract
  • 0.7 oz. brewed espresso
  • 0.7 oz. coffee-flavored liqueur
  • 0.5 oz. gelatin w/50% water
  • 0.7 oz. egg white solids high whip
  • 2.9 oz. granulated sugar
  • 5.8 oz. water
  • 1 lb., 7.2 oz. heavy cream
  • 0.6 oz. cocoa powder
  • 0.03 oz. ground cinnamon

Total approximate weight: 3 lb., 2.4 oz.

Directions for Marscarpone Coffee Mousse

  1. In a bowl over a double boiler melt mascarpone and chocolate.  Whip to a creamy consistency and keep warm.
  2. Combine yolk solids and water until smooth. Add sugar, and mix on medium speed until ribboning stage is met. Combine egg mixture with mascarpone-chocolate mixture. Return to heat and continue to stir mixture until thick and smooth.  Don’t allow to mixture to reach over 130° F.
  3. Combine coffee extract with espresso and coffee-flavored liqueur. Heat to 180° F. Hydrate gelatin with 50% water then dissolve in warm espresso-liqueur combination. Fold into mascarpone cheese yolk mixture.
  4. Combine egg white solids and sugar until well blended. Add water and whisk until smooth. Heat to 110° F. Whip into a soft meringue. Fold complete meringue into yolk-cheese mixture.
  5. Whip heavy cream to a soft peak, fold into egg white mixture.
  6. Sift cocoa powder and cinnamon into mixture and fold to combine. Chill overnight.

Ingredients for Vanilla Sponge Cake - High Ratio Cake

Yield: 50- 6 ounce cupcakes

  • 5 lb., 6.8 oz. granulated sugar
  • 2.2 oz. salt
  • 4.3 oz. baking powder
  • 5 lb., 6.8 oz. baking flour
  • 1 lb., 11.4 oz. water
  • 7.6 oz. whole egg solids
  • 6.5 oz. water
  • 2.4 oz. enzyme modified egg yolk solids
  • 2 lb., 2.8 oz. milk
  • 2 lb., 9.2 oz. melted butter

Total approximate weight: 18 lb., 12 oz.

Directions Vanilla Sponge Cake

  1. Combine sugar with salt, baking powder, and cake flour.
  2. Combine water and whole egg solids in a stainless steel bowl and mix until smooth.
  3. Combine water and yolk solids in a stainless steel bowl and mix until smooth.
  4. Combine all wet ingredients excluding melted butter.
  5. Add melted butter and ½ of liquid mixture to dry ingredients and mix for four minutes. Scrape sides of bowl and add remaining wet ingredients mixing for four minutes.
  6. Prepare cup cake pans with liners n spray each with non-stick spray liberally. Scale 3 oz of batter into each cupcake liner (approximately 2 scoops #16 scoop) and bake

Ingredients for Mocha Swiss Butter Cream 

Yield: 2 oz. topping of icing per cupcake

  • 10.6 oz. water
  • 1.5 oz. egg white solids high whip
  • 1 lb., 14 oz. granulated sugar
  • 5 oz. emulsified shortening
  • 3 lb., 2 oz. sweet butter, softened
  • 6.7 oz. semi-sweet chocolate
  • 1.1 oz. coffee-flavored liqueur
  • 2.2 oz. brewed espresso
  • 10 oz. confectioner's sugar

Total approximate weight: 6 lb., 4 oz.

Directions for Mocha Swiss Butter Cream

  1. Combine water and egg white solids in a stainless steel bowl and mix until smooth.
  2. Warm sugar and egg whites to 110° F. Whip into a meringue.
  3. Gradually add shortening and soft butter until combined. Continue whipping for 12 to 15 minutes.
  4. Over a double boiler melt chocolate. Add coffee-flavored liqueur and espresso then fold into butter cream until combined.
  5. Sift in confectioners’ sugar to stiffen butter cream before piping. (optional)

Instructions

  1. Using a small knife or circle cutter, about size of a quarter in diameter, take center circle out of completely cooled High Ratio Cupcake to create a cavity. The cavity should continue 2/3rds of the way threw center of cake.
  2. Reserve piece of cake taken out. Scoop 1 oz. of Mascarpone Coffee Mousse into center cavity. This layer should fill cavity.
  3. Sift confectioners’ sugar into Mocha Swiss Butter Cream to stiffen.
  4. Then pipe approximately 2 oz. of butter cream onto top of cupcake. Be sure to guide around/ cover the cavity filled with mousse.

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