With the cold season approaching, I was looking for a dessert to be light enough after a good meal, yet cozy to round off a chilly fall evening. If you know me, you know I don’t function without coffee, so after some deliberation, I thought what better way to ring in this season than with a tiramisu. To put a little twist, I decided to use my trusted ISI cream whipper - because why not? I have a slight issue with the texture of raw cocoa powder, so I substituted it with Swiss chocolate shavings, and I really liked the result. Here is what I did:
Ingredients:
300 ml Milk
200 ml heavy whipping cream
300 g Mascarpone
50g Chocolate shavings
20 ml Espresso
100 ml Maple syrup
A package of biscuits (Ladyfingers or Löffelbiscuits)
500ml espresso
1Tbsp sugar
300 ml Milk
200 ml heavy whipping cream
300 g Mascarpone
50g Chocolate shavings
20 ml Espresso
100 ml Maple syrup
A package of biscuits (Ladyfingers or Löffelbiscuits)
500ml espresso
1Tbsp sugar
As you can see in the ingredients list, I divided the amounts of espresso into the two separate parts. It's super easy to make with my Delonghi Dinamica Plus - a shot of espresso for the cream, and a few double shots for later. I like the fact that I don't have to do anything but push a button, and I can go back to other tasks.
 |  |
Pour milk, cream, mascarpone, 20ml Espresso and maple syrup into a large bowl and mix. I like to use a hand whisk for more control, as I don't want to overdo it. it should have a nice, smooth consistency, but remember that you do not want to actually whip it yet - that will be the espuma device's job.
Fill the mixture into the whipped cream device. Charge with one cartridge, shake 12-15 times, and set aside. With an espuma device, the nitrogen oxide gas enters the chamber as soon as you screw in the gas canister. The amount of shaking determines how much the gas mixes with the cream filling, so you don't want to shake it to death.
 |  |
Mix 500ml of espresso with 1 tbsp of sugar, and lightly soak the biscuits in the espresso. Start the assembly by layering a large or small dish with the biscuits. I chose small, individual dessert dishes, but you can also just use a larger form to assemble a classic tiramisu that you will cut into small portions.
 |  |
Cover the bed of biscuits with a layer of the ISI. Add another layer of biscuits and cream, and top everything off with chocolate shavings. Chill until you are ready to serve!
 |  |
