Tiramisu Parfaits
This classic Tiramisu Parfait combines the rich flavors of espresso and chocolate wrapped into one delicious dessert.
Tiramisu Parfaits
Jamie Caudy
Intermediate
Just the right balance of espresso and chocolate! Trablit Coffee Extract, Espresso Flavor Paste and milk chocolate are combined in lovely layers of crémeux and soaked cake. You can't possibly pass up this coffee-infused treat!
Ingredients
Espresso Cremeux
- 800g Milk Chocolate
- 4 Cups Heavy Cream
- 4 Cups Whole Milk
- 1 tsp Salt
- 160g Sugar
- 380g Yolks
- 8 ea Gelatin Sheets
- ½ Cup Coffee Extract
- 22g Dreidoppel Espresso Paste
Mascarpone Cream
- 2x 4 oz Mascarpone Cheese
- 12 oz Heavy Cream
- 167g Egg Yolks
- ¾ Cup Sweet Marsala Wine
- 270g Egg Whites
- ¼ tsp Cream of Tartar
- 300g Sugar
Espresso Syrup
- 4 Cups Coffee
- 1 Cup Simple Syrup
- 1 Cup Coffee Extract
- 1 ½ Cup Marsala Wine
Directions
Method
Make espresso syrup by combining all of the ingredients and mixing well.
Reserve espresso syrup until later use.
Cut out cake circles or ladyfingers to fit desired glassware or vessel of choice and reserve.
Coffee Cremeux
Add chocolate to a large oversized bowl and reserve.
Bloom Gelatin in ice water until soft.
Remove gelatin sheets from ice water and squeeze out any excess water.
In a stainless steel pot heat heavy cream, milk, salt and sugar.
Once mixture has begun to simmer, temper the egg yolks with the hot cream mixture together.
Place back on burner and continue to heat gently, stirring constantly, until the mixture has reached 178°F.
Once the mixture has reached 178°F, turn off heat and stir in gelatin to dissolve.
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