Having received a few cans of sweetened condensed milk before Christmas has led to a a constant search for recipes that use it. And then it hit me – wait a second, I could turn the sweetened condensed milk into dulce de leche, right?! And I did – and I felt sorry as it tastes so good that i can’t stop eating it! However, I managed to salvage a bit for this tiramisu which is not the classic coffee recipe so not quite a tiramisu, but still one in its essence if we consider the mascarpone based cream. However, it barely matters what it is when you taste it cause God, it’s heavenly! The dulce de leche mascarpone mousse is so rich and creamy, although not low in calories, that you will want a second slice and the chocolate Amaretto syrup balances perfectly, creating a cake to crave for!

The highlight of this tiramisu is, obviously, the dulce de leche mousse. Apart from that, the cake also consists of a buttery Genoise and a chocolate Amaretto syrup used to soak the ladyfingers into. Compared to my entremets, this cake is easy peasy though so don’t be scared by its elements. It’s easily done in 1-2 hours, including the chilling wait time so go for it!

{Dulce de Leche Tiramisu}

 

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Author: Olguta - Pastry Workshop

Serves:: 8-10 servings

Ingredients:

Butter Genoise:

• 5 eggs
• 105g white sugar
• 1 teaspoon vanilla extract
• 145g all purpose-flour
• 1 pinch salt
• ¼ teaspoon baking powder
• 30g butter, melted and cooled

Chocolate Amaretto syrup:

• 50g heavy cream
• 50g dark chocolate, chopped
• 150ml milk
• 1 tablespoon Amaretto

Dulce de leche mascarpone mousse:

• 2 egg yolks
• 30g sugar
• 4g gelatin
• 20ml cold water
• 200g mascarpone
• 200g dulce de leche
• 1 teaspoon vanilla extract
• 300ml heavy cream, whipped
• Plus 10 ladyfingers

Chocolate lace:

• 100g dark chocolate, melted
• Plus 100g sugar for the sugar work

Directions:

Butter Genoise:

1. Preheat your oven to 350F - 180C and line a round cake pan - 24cm diameter - with baking paper.
2. Sift together the flour, salt and baking powder.
3. Combine the whole eggs with sugar in the bowl of your mixer and mix until the eggs triple their volume, at least 5 minutes.
4. Stir in the vanilla extract then fold in the flour, spoon by spoon.
5. Take a few spoonfuls of batter into a smaller bowl and mix it with the melted butter. Pour the batter back into the larger bowl and slowly incorporate it with a spatula. This is done because butter is heavier than the batter and tends to sink at the bottom of the bowl, but mixing it aside with a small quantity of batter makes this task easier.
6. Pour the batter into your prepared pan and bake the sponge in the oven for 30-35 minutes or until it passes the toothpick test.
7. Allow the sponge to cool in the pan then carefully remove it and level it if needed. Cut the sponge into 2 equal discs and place one of them in your cake ring.

Chocolate Amaretto syrup:

1. Heat the heavy cream in a saucepan.
2. Remove from heat and stir in the chocolate. Mix until melted then add the milk and Amaretto and mix well.
3. Allow the syrup to cool before use.

Dulce de leche mascarpone mousse:

1. Combine the gelatine with cold water and let it bloom for 10 minutes.
2. Mix the egg yolks with sugar into a heatproof bowl. Place the bowl over a hot water bath and mix with an electric mixer until stiff and creamy.
3. Remove the bowl from heat and keep mixing until the egg yolks cool down slightly.
4. Stir in the melted gelatin then allow the mixture to cool to room temperature.
5. Add the mascarpone and mix well then stir in vanilla and dulce de leche.
6. Fold in the whipped cream and divide the mousse in half.

To assemble the cake:

1. Brush the bottom layer of sponge with chocolate syrup then pour half of the mascarpone mousse over the sponge.
2. Dip each ladyfinger into the chocolate syrup and arrange them over the mousse.
3. Top with the remaining mousse and cover with the other half of sponge.
4. Refrigerate the cake for 1 hour to allow the mousse to set. I put it in the freezer for about 40 minutes as it's much quicker.
5. Remove the cake from the cake ring and place it on a platter.

Chocolate decoration:

1. Melt the chocolate over a hot water bath or in the microwave.
2. Pour the chocolate into a paper cone then lay a large baking paper sheet on your working surface and carefully drizzle it with chocolate.
3. Carefully wrap it around the chilled cake and place in the fridge to allow to set.
4. Once set, remove the baking paper and top the cake with a dust of cocoa powder.

Caramel ball:

1. Melt the sugar until it has an amber color then using a fork, form thin strands of caramel over a large pan lined with parchment paper.
2. Carefully gather the strands into a ball and place it on top of the cake.

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3.2.2885

ROMANIAN!

Pentru ca de curand am primit cateva cutii de lapte condensat de la o prietena, in ultimul timp am tot cautat retete cu lapte condensat. Si desi initial imi spusesem ca nu voi incerca sa fac dulce de leche, am cedat tentatiei si am fiert una dintre conserve cateva ore (!!!) pana a devenit un dulce de leche cremos, caramelizat, delicat si care da dependenta. Am mancat cateva linguri aproape inca cald si am pastrat restul epntru acest tiramisu care poate nu o fi un tiramisu traditional, dar e delicios, cremos, aromat.

Ingrediente:

Blat Genoise cu unt:

• 5 oua
• 105g zahar alb
• 1 lingurita extract de vanilie
• 145g faina alba
• 1 praf de sare
• 1/4 lingurita praf de copt
• 30g unt topit si racit

Sirop de ciocolata si Amaretto:

• 50g frisca lichida
• 50g ciocolata neagra, tocata
• 150ml lapte
• 1 lingura Amaretto

Mousse de mascarpone si dulce de leche:

• 2 galbenusuri
• 30g zahar
• 4g gelatina
• 20ml apa rece
• 200g mascarpone
• 200g dulce de leche
• 1 lingurita extract de vanilie
• 300ml frisca lichida batuta
• 10 piscoturi

Decoratiune de ciocolata:

• 100g ciocolata topita
• Plus 100g zahar pentru firele de caramel

Mod de preparare:

Blat:

1. Preincalziti cuptorul la 180C si tapetati o tava de 24cm diametru cu hartie de copt.
2. Mixati ouale cu zaharul pana isi treipleaza volumul, apoi adaugati vanilia.
3. Incorporati faina, sarea si praful de copt cernute impreuna apoi luati 2-3 linguri de aluat deoparte si adaugati uleiul. Mixati usor pana amestecul devine omogen si transferati aluatul cu unt in bolul mare cu restul de aluat.
4. Amestecati usor cu o paleta si turnati aluatul in tava pregatita.
5. Coaceti pana trece testul scobitorii apoi lasati blatul sa se raceasca si taiati-l in doua discuri egale. Asezati unul dintre discuri intr-un inel de tort si dati deoparte.

Sirop de ciocolata si Amaretto:

1. Infierbantati frisca apoi adaugati ciocolata si amestecati pana se topeste.
2. Adaugati laptele si Amaretto apoi lasati siropul sa se raceasca.

Mousse de mascarpone cu dulce de leche:

1. Combinati gelatina cu apa rece.
2. Mixati galbenusurile cu zaharul intr-un vas termorezistent si puneti vasul pe baie de aburi. Continuati sa mixati pana galbenusurile devin pufoase si se infierbanta bine. Dati deoparte si adaugati gelatina topita.
3. Lasati amestecul sa se raceasca apoi adaugati mascarpone, urmat de dulce de leche si vanilie.
4. Incorporati frisca batuta.

Pentru a finisa tortul:

1. Folosind o pensula, insiropati usor discul de blat asezat in inelul de tort cu sirop de ciocolata. Turnati jumatate din mousse-ul de mascarpone si dulce de leche, apoi asezati deasupra piscoturile, insiropate in ciocolata in prealabil.
2. Turnati si restul de crema peste piscoturi si acoperiti cu cel de-al doilea disc de blat.
3. Dati tortul la rece pentru cel putin 2 ore.

Decoratiune din ciocolata:

1. Masurati o fasie de hartie de copt sa acopere laturile tortului in intregime apoi turnati ciocolata intr-un con de hartie si decorati fasia dupa plac – fie model dantelat, fie dungi, puteti face chiar o combinatie de ciocolata alba cu ciocolata neagra.
2. Cu grija infasurati hartia de copt in jurul tortului si dati la rece cateva minute apoi inlaturati hartia de copt cu grija.
3. Acoperiti tortul cu cacao neagra.
4. Pentru firele de caramel, topiti 100g zahar pana are o culoare aurie frumoasa apoi cu o furculita, formati fire subtiri de zahar. Strangeti firele de caramel intr-o bila si decorati tortul.