DECONSTRUCTED TIRAMISU | SA Garden and Home
This forest-themed dessert from renowned KZN chef and cookbook author, Jackie Cameron, takes some time to create but the taste makes it worthwhile
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Cooking tools:
- Stand mixer
- Blender
- Ice cream maker
- Piping bag
- Offset spatula
- Silicone baking mat
- Melon baller
- Ramekin
- Espresso machine
- Sifter
- Cooling rack
- Oven
- Freezer
- Whisk
- Mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Measuring cup
- Measuring spoon
- Kitchen scale
- Airtight container
- Serving bowl
- Spoon
- Wooden spoon
Ingredients
- 2 egg yolks
- 62,5ml castor sugar
- 15ml instant coffee powder
- 10ml hot water
- 25ml kahlua liqueur
- 250ml cream, whipped
- 175g cake flour
- 85g cocoa powder
- 50g hazelnuts, ground
- 25g white sugar
- 75g beer
- 40g cake flour
- 10g cocoa powder
- 10g coffee powder
- 4g salt
- 60g salted butter, melted
- 140g sugar syrup
- 20g glucose syrup
- 60g cocoa powder
- 3 eggs, separated
- 30ml white sugar
- 2.5ml vanilla extract
- 125ml cake flour
- 1ml cream of tartar
- 45ml white sugar
- Castor sugar, for dusting
- 300g white sugar
- 3g cocoa powder
- 700ml water
- 192g white sugar
- 90g cocoa powder
- 30ml maple syrup
- 30ml Kahlua liqueur
- 60ml mascarpone cheese
- 45g dark chocolate, cut into chunks (3 chunks per dish)
- 1cup freshly brewed espresso
- Baby nasturtium leaves
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