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Tiramisu Soaking Liquid

  • Sugar 150.0 g
  • Water, freshly boiled 225.0 ml
  • Instant Coffee Powder, to 60g adjust to preference 40.0 g
  • Coffee Liqueur 60.0 dg
  • Vanilla extract / essence 1.0 tsp

Peanut Butter Cream Cheese Mousse

  • Egg, yolks 100.0 g
  • Sugar 30.0 g
  • Coffee Liqueur 60.0 g
  • Cream Cheese , room temperature 75.0 g
  • Gelatine Powder 6.0 g
  • Cold Water 30.0 g
  • Heavy cream 300.0 g
  • Sugar, powdered 40.0 g
  • Ladyfinger Cookies, to 20 prepared (Savoiardi or Broas), depending on the size 18.0 pc

Peanut Butter Ganache and Peanut Butter Drizzle

Assembly

  • Dutch-Process Cocoa Powder, as needed
  • 14 to 16 pcs, Prepared Ladyfingers, cut to the height of the mousse cake
  1. Tiramisu Soaking Liquid

    1. Combine all the ingredients in a bowl.
    2. Taste and adjust the quantity of the liqueur and coffee to your liking. Set aside.
  2. Peanut Butter Cream Cheese Mousse

    1. Prepare a 4x10 rectangular mousse mold or a 7-inch cake ring with a tight layer of plastic wrap. Tape the plastic to prevent leakage. Place on a flat tray or chopping board to ensure the flattest mousse possible.
    2. In a chilled bowl, combine the powdered sugar and the heavy cream. Whip to medium peaks and set aside in the refrigerator.
    3. Bloom the gelatin in the cold water and set it aside.
    4. In a bowl, combine the egg yolks, coffee liqueur and sugar. Whip over a hot water bath until light-colored, thickened and registers 65°C in an instant-read thermometer. Remove from heat and add the bloomed gelatin. Allow the gelatin to melt in the residual heat.
    5. In a bowl of a mixer fitted with a paddle attachment, combine the cream cheese and the peanut butter. Mix at medium speed until smooth.
    6. Slowly add the whipped egg yolk sabayon a little bit at a time to prevent lumps. Scrape the sides and mix before each addition.
    7. Fold in the sweetened whipped cream into the base.
    8. Pour half of the mousse into the prepared mold. This cake will be built upside down to ensure a flat surface.
    9. Take a ladyfinger cookie and drench it in the coffee-soaking liquid. Do not leave the ladyfingers too long in the liquid or they will crumble. Begin arranging them on the mousse, leaving a small space in between each cookie. Repeat the process for one layer.
    10. Pour the remaining mousse over the cookies and finish with one last layer of soaked ladyfingers on top. When the cake is unmolded, the top will become the bottom of the cake.
    11. Cover the cake with plastic and freeze it overnight.  
  3. Peanut Butter Ganache and Peanut Butter Drizzle

    1. Heat the cream and milk to a quick boil.
    2. Pour the hot milk and cream over the chocolate and peanut butter, then allow to melt.
    3. Using a stick blender, emulsify the mixture until smooth and homogenous.
    4. Transfer the ganache mixture to a paper cone or piping bag and set it aside for assembly.
    5. Transfer the melted peanut butter into a piping bag and set it aside for assembly.
  4. Assembly

    1. Invert the cake into a clean chopping board or tray.
    2. Remove the plastic wrap. Using a blow torch or heat gun, warm the sides of the mold to allow a smooth release.
    3. Carefully lift off the mold. Using a fine strainer, dust a thin layer of cocoa powder on the entire surface of the cake.
    4. Take the peanut butter ganache and warmed peanut butter. Drizzle random patterns on top of the cake.
    5. Using an offset spatula, transfer the cake on a cake board or serving tray.
    6. Line the two long sides of the cake with a line of prepared ladyfinger cookies.
    7. Thaw the cake for the best texture and temperature inside the refrigerator for four hours or overnight.
    8. Serve the cake once it has thawed out. It may be kept chilled in the refrigerator for up to 7 days.