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Tiramisu ala Gellantina with Coffee Jelly and Mascarpone
Tiramisu ala Gellantina with Coffee Jelly and Mascarpone – - Recipe

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Ingredients

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Prepare the Mascarpone Gellantina

Cook the Coffee Jelly Layer

Layer the Dessert Components

  • Prepared Mascarpone Gellantina
  • Prepared Coffee Jelly Discs

Finish with Garnishes

  • Dark Chocolate, grated 80.0 g
  • Lady Fingers, powdered 60.0 g
  • Cocoa powder 20.0 g
  • Mixed Berries 200.0 g
  • Sugar, powdered 20.0 g
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef

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Preparation

  1. Prepare the Mascarpone Gellantina

    • Heat milk in a pan over medium heat.
    • Add sugar and Carte d’Or Clear.
    • Stir continuously and bring to a boil until fully dissolved.
    • Transfer mixture to a container and allow to set.
    • Chill until firm, then cut into small pieces.
    • Blend until smooth, then gently fold in whipped mascarpone.

  2. Cook the Coffee Jelly Layer

    • Combine coffee, sugar, Carte d’Or Clear, and coffee liqueur in a pot.
    • Bring to a boil while stirring until fully dissolved.
    • Strain and pour into a tray at about 2 mm thickness.
    • Chill until set.
    • Cut into 5 inch round discs.

  3. Layer the Dessert Components

    • Layer a serving bowl with mascarpone gellantina.
    • Add coffee jelly on top.
    • Repeat layering if desired.

  4. Finish with Garnishes

    • Garnish layered dessert with grated dark chocolate.
    • Dust lightly with powdered lady fingers and cocoa powder.
    • Add mixed berries on the side or on top.
    • Finish with a light dusting of powdered sugar.
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef
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