{"id":9391,"date":"2022-07-04T10:30:28","date_gmt":"2022-07-04T08:30:28","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=9391"},"modified":"2022-07-11T10:51:28","modified_gmt":"2022-07-11T08:51:28","slug":"discomposed-tiramisu","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/discomposed-tiramisu\/","title":{"rendered":"Deconstructed Tiramis\u00f9"},"content":{"rendered":"

Tiramis\u00f9 is an Italian dessert, a classic among all the desserts of Italy. We discussed its history in an earlier<\/span>\u00a0<\/span>article which revealed<\/span> the special Tiramisu recipe of Mrs. Poli,<\/span><\/a> mother of General Manager Walter Poli.<\/span><\/p>\n

 <\/p>\n

ANOTHER TIRAMIS\u00da FROM HOTEL TRITONE<\/b><\/h3>\n

This creamy, soft dessert comes from a recipe that we could define as <\/span>“multifaceted.” <\/b>\u00a0In fact, tiramis\u00f9 lends itself to preparation in various forms. No two tiramis\u00f9 desserts are the same.<\/span><\/p>\n

Our Pastry Chef’s tiramis\u00f9 is a variety that uses ingredients from the classic recipe but combines them to produce a different form, or rather, <\/span>breaks them down into a different form.\u00a0<\/b><\/p>\n

 <\/p>\n

WINE TO PAIR WITH TIRAMIS\u00da\u00a0<\/b><\/h3>\n

A dessert as classic as it is innovative needs a special accompaniment. A passito Fior d\u2019Arancio is an excellent choice, since so much attention is paid to its fermentation and maturation.\u00a0<\/span><\/p>\n

Our Sommelier recommends pairing this tiramis\u00f9 with the <\/span>Passito Sette Chiesette from Cantina Borin <\/b>located in the Euganean Hills. <\/span>“The 2019 vintage is a passito that still has a good freshness but also has a notable gustatory intensity; it therefore creates <\/span><\/i>excellent harmony <\/i><\/b>\u00a0with the mascarpone and cocoa of the tiramis\u00f9,” <\/span><\/i>affirms our wine expert.<\/span><\/p>\n

\"\"<\/p>\n

<\/h3>\n

RECIPE FOR DECONSTRUCTED TIRAMIS\u00da<\/b><\/h3>\n

Ingredients for the mascarpone base<\/b><\/p>\n

120 gr of water<\/span><\/p>\n

360 gr of sugar<\/span><\/p>\n

360 gr of egg yolks<\/span><\/p>\n

20 gr of gelatine<\/span><\/p>\n

1050 gr of cream<\/span><\/p>\n

750 gr of mascarpone<\/span><\/p>\n

 <\/p>\n

Ingredients for the coffee ganache<\/b><\/p>\n

1180 gr of cream\u00a0<\/span><\/p>\n

220 gr of glucose\u00a0<\/span><\/p>\n

440 gr of milk chocolate\u00a0<\/span><\/p>\n

1100 gr of 72% dark chocolate<\/span><\/p>\n

370 gr of butter in cubes<\/span><\/p>\n

470 gr of espresso coffee<\/span><\/p>\n

50 gr of soluble coffee\u00a0<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Method for the mascarpone base<\/b><\/p>\n

Beat the egg yolks with a whisk in a planetary mixer. Separately, bring the water to the boil with the sugar.<\/span><\/p>\n

When the yolks have tripled in volume, pour the syrup of water and sugar over the yolks and bring the mixture to 40 degrees by turning it again in the mixer.<\/span><\/p>\n

When the temperature reaches 40 degrees, dissolve the gelatine previously soaked in water and add it slowly.<\/span><\/p>\n

Remove the mixture from the mixer and semi-whip the cream with the<\/span><\/p>\n

mascarpone. Then, add the mascarpone to the egg yolks and gently turn from bottom to top.\u00a0<\/span><\/p>\n

Pour the mixture into silicone moulds and place in the freezer for at least three hours.<\/span><\/p>\n

 <\/p>\n

Method for the coffee ganache<\/b><\/p>\n

Bring the cream, espresso, soluble coffee, and glucose to the boil. Pour over the chocolates and mix well with an immersion blender, being careful not to incorporate air into the ganache.<\/span><\/p>\n

When the mixture has reached 45 degrees, add the previously softened butter and mix well with the mixer.<\/span><\/p>\n

Let it rest in the fridge for at least one night.<\/span><\/p>\n

 <\/p>\n

Plating<\/b><\/p>\n

Turn out the mascarpone base and place it on a small plate. Fill a pastry bag with the coffee ganache, cut the tip and draw lines until the portion is completely covered.<\/span><\/p>\n

Serve at a temperature of 6-8 \u00b0 C.<\/span><\/p>\n

 <\/p>\n

To try the delicious desserts at our restaurant and book your next stay at Hotel Tritone, you can write<\/span><\/i>\u00a0here <\/span><\/i><\/a>\u00a0or call (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Tiramis\u00f9 is an Italian dessert, a classic among all the desserts of Italy. We discussed its history in an earlier\u00a0article which revealed the special Tiramisu recipe of Mrs. Poli, mother of General Manager Walter Poli.   ANOTHER TIRAMIS\u00da FROM HOTEL TRITONE This creamy, soft dessert comes from a recipe that we could define as “multifaceted.”…<\/p>\n","protected":false},"author":2,"featured_media":9396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-9391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"\nDeconstructed Tiramis\u00f9 - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Tiramis\u00f9 is an Italian dessert, a classic among all the desserts of Italy. 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