Tiramisu

Tiramisu

Tiramisu Karimton

Il y a fight entre le palmarès des desserts Français et Italiens. Pour la France, on retrouve généralement en tête de liste le baba au rhum et l’opéra et coté péninsule Italienne, le tiramisu et la panacotta. Le combat est serré, il va falloir performer pour ne pas se faire distancer. Au final, ce ne sera que du plaisir.

La panacotta, c’est chose faite, vous avez déjà la recette ici. Maintenant, nous allons nous pencher sur le tiramisu. Il est devenu aussi emblématique que le Louvre ou la Tour Eiffel, ne se démode jamais, évolue légèrement tout en restant fondamentalement fidèle aux traditions culinaires Italiennes.

Attention, la recette diffère légèrement avec celle que vous avez l’habitude de faire. Je l’ai trouvée sur Marmiton et légèrement adaptée. On oublie la crème fouettée avec les blancs d’œufs, on la remplace par de la crème liquide entière et on ajoute un tout petit peu de gélifiant pour permettre une tenue parfaite lors de la découpe. Vous verrez ça change tout.

De plus, le sucre est cuit à 116°C puis versé sur les jaunes, ce qui donne une « pâte à bombe » et permet de maintenir le tiramisu deux à trois jours au frais sans risque de salmonelle. On ne plaisante pas avec le plaisir 😛 .

Pour moi, lorsque je suis au restaurant et qu’on m’annonce un dessert que j’aime, je suis ravi à l’idée de finir sur une touche sucrée et positive. En règle générale, ça finit toujours en déception et (qui plus est) d’autant plus lorsqu’il s’agit d’un tiramisu ‘Maison’. Ce terme ‘Maison’ devrait être interdit et banni des restaurants qui ne respectent pas l’histoire et les traditions culinaires.

Je ne sais pas pour vous, mais moi on m’a toujours servi un tiramisu à l’image de la tour de Pise. Soit il est trop liquide et ne dégage aucun plaisir (de plus, ils utilisent généralement des boudoirs) soit le café et l’Amaretto sont inexistants. C’est tout de même le comble quand on sait que littéralement tiramisu veut dire « tire-moi vers le haut » ou « remonte-moi le moral ». Au restaurant, à part gonfler la note, le reste il faut le chercher. Les restaurateurs pensent que les gens sont anosmiques.

Le tiramisu que je vous propose est réalisé dans un plat à gratin et en verrines à dessert. Il peut également être présenté sous différentes formes. Il peut être servi en tranches, en dôme, en bûche ou en charlotte.

Une règle d’or, c’est de choisir des ingrédients de qualité, surtout des œufs extra frais et un bon café bien serré. Côté ingrédients, rien d’exotique. Pour ceux qui ont l’habitude de cuisiner, vous avez tout sous la main. Quelques œufs, du mascarpone, de la crème fleurette 35% MG, du cacao, de la gélatine, du sucre et une gousse de vanille.

Cette recette est réalisée avec des biscuits à la cuillère maison. Cliquez ici pour suivre la recette. Si vous n’avez pas le temps ou le courage de les faire, prenez des biscuits à la cuillère de qualité (avec beaucoup d’œufs). Si vous avez des personnes intolérantes au gluten, vous ne pourrez pas y échapper.

Il faut compter environ 40 minutes de préparation pour réaliser ce merveilleux dessert riche et exaltant. Les biscuits à la cuillère sont déjà prêts. Je vous conseille de les faire la vieille et de les entreposer dans une boîte métallique.

Ustensiles nécessaires pour cette recette :
→ 1 batteur électrique ou un fouet et des biscotos 🙂 (pour les jaunes)
→ 1 robot pâtissier avec le fouet ou le speedy chef de Tupperware (vous retrouverez sa fiche technique dans l’onglet « Ustensiles ») ou le batteur électrique (pour la crème fouettée)
→ 1 petite casserole (pour préparer le café)
→ 1 petite casserole (pour le sirop à ajouter aux jaunes)
→ Une maryse
→ 1 grand cul de poule (
→ 1 plat à gratin (idéalement 20 x 20 X 7) ou des verrines à dessert
→ 1 petit plat ovale pyrex (pour tremper les biscuits à la cuillère)
→ 1 thermomètre culinaire (vous retrouverez sa fiche technique dans l’onglet « Ustensiles »)
→ 1 balance de précision (vous retrouverez sa fiche technique dans l’onglet « Ustensiles »)

Les quantités de cette recette sont pour 10 personnes. Vous pouvez diviser les quantités par 2 soit pour faire un petit tiramisu ou 10 verrines dessert.

Ingrédients pour la mousse tiramisu :
→ 375 g de mascarpone
→ 135 g de sucre semoule
→ 100 g de jaune d’œufs (5 œufs)
→ 5 g de gélatine 150 BLOOM (en poudre ou 2 feuilles et demie)
→ 60 g d’eau (minérale de préférence)
→ 1 gousse de vanille
→ Cacao en poudre non sucré (VANHOUTEN)
→ 420 g de crème fleurette 30% MG
→ Biscuits à la cuillère (cliquez ici)
Ingrédients pour le sirop au café :
→ 210 g d’eau
→ 3 sticks à café Nescafé Espresso (6gr)
→ 50 g d’Amaretto ou Marsala
→ 60 g de sucre semoule

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Commencer par réaliser le sirop au café. Il doit être froid au moment de tremper les biscuits.
Verser l’eau (210gr) puis le sucre (60gr) dans une petite casserole et faire bouillir jusqu’à obtenir une petite ébullition. Retirer du feu et verser les 3 sticks à café Nescafé Espresso. Mélanger puis ajouter l’Amaretto (50gr). Réserver.

Tiramisu Karimton

Préparer la gélatine : verser la gélatine en poudre dans un verre (5gr) et ajouter 25 g d’eau froide. Il faut toujours mélanger la dose de gélatine indiquée dans la recette à 5 fois son poids en eau et laisser reposer au moins 10 minutes. Réserver.
Normalement, pour ceux qui me suivent depuis le début, vous avez acheté la balance de précision 🙂 . Attention, il est important de respecter au gramme près le poids demandé.

Tiramisu Karimton

Préparation de la mousse tiramisu :
Verser l’eau (60 g) puis le sucre (135 g) et laisser le sucre s’imbiber correctement, environ 2 minutes. Sur la photo, il ne l’est pas encore.

Tiramisu Karimton

En attendant, dans le bol du robot pâtissier, verser les jaunes d’œufs (100 g) et les graines de la gousse de vanille. Fouetter à pleine vitesse le temps de préparer le sirop. Si vous n’avez pas de robot pâtissier, le faire avec un batteur électrique.

Tiramisu Karimton

Une fois le sucre correctement imbibé, mettre la casserole sur feu moyen et laisser le sirop bouillir jusqu’à atteindre 116°C.

Avant de verser le sirop sur les jaunes :
→ Passer le robot en vitesse 1
→ Verser la gélatine hydratée sur les jaunes et laisser tourner 10 secondes
→ Augmenter légèrement la vitesse du robot et verser le sirop chaud en filet, attention aux projections 😳
→ Augmenter la vitesse du robot au maximum de sa puissance et laisser tourner jusqu’à complet refroidissement. Il faut compter environ 5 minutes.
Le mélange doit devenir crémeux. Réserver.

Tiramisu Karimton

Arrêter le robot, ajouter le mascarpone (375 g) et fouetter de nouveau pendant 1 minute à vitesse moyenne. Le mélange doit être volumineux et aéré. Vous pouvez, d’ores et déjà, goûter la mousse 😛 . Réserver.

Tiramisu Karimton

Dans un autre bol du robot pâtissier, verser la crème fleurette 35% MG (420 g) et commencer à fouetter en augmentant progressivement jusqu’à atteindre la vitesse maximum. Il faut compter environ 3 minutes. Si vous n’avez pas de second bol, transvaser la mousse dans un grand cul de poule et réutiliser le même bol après l’avoir lavé et essuyé.

Tiramisu Karimton

Ajouter la crème fouettée à la mousse. La technique consiste, avec la maryse, à soulever la masse du centre vers le fond puis remonter avec un mouvement rotatif du poignet sans oublier de faire tourner le bol pâtissier au fur et à mesure.

Tiramisu Karimton

Montage du tiramisu pour un découpage à la part :
→ Commencer par imbiber chaque biscuit avec le sirop au café avant de les déposer dans le fond du plat. Il n’est pas utile d’imbiber les biscuits sur les deux faces. Il faut avoir un biscuit juste assez humide mais pas trempé. La crème se chargera d’imbiber l’autre face durant toute la nuit.
→ Recouvrir complètement les biscuits avec la crème tiramisu. Il n’existe pas de quantité idéale, il faut au minimum avoir au moins 1,5 cm d’épaisseur.
→ L’astuce pour ne pas avoir des biscuits trop imbiber : saupoudrer légèrement de cacao la première couche de crème tiramisu.
→ Recommencer l’opération, une couche de biscuits juste imbibée et la dernière couche de crème tiramisu.
→ Pour finir, saupoudrer de cacao ou attendre de le faire juste avant de servir. Pour le coup, je n’ai pas de préférence et je n’ai pas vu de différence.

Tiramisu Karimton

Montage du tiramisu en verrines dessert :
Couper les biscuits en deux, imbiber chaque demi biscuit avec le sirop au café avant de déposer trois demi biscuits dans le fond de la verrine. Ajouter 2 cuillères à soupe de crème tiramisu. Tapoter la verrine dans le creux de votre main pour égaliser et aplanir la crème tiramisu. Ajouter un peu de cacao.
Recommencer l’opération une fois de plus. Ensuite vous pouvez choisir de saupoudrer de cacao ou attendre de le faire juste avant de servir.

Tiramisu Karimton

Mettre au frais 24 heures.

Informations utiles :
→ Si vous ne disposez pas d’un robot pâtissier ou d’un batteur électrique, cela risque d’être beaucoup trop compliqué. Je vous suggère d’investir au minimum dans un batteur électrique.
→ Pour plus de simplicité, utilisez le batteur pour les jaunes et le robot pour la crème fouettée.
→ Le temps de pose idéal est de 24 heures. Préparez le dessert la veille.
→ Les jaunes sont cuits, vous pouvez conserver le gâteau 48 heures sans aucun souci.
→ Vous pouvez remplacer le sirop au café par un lait chocolaté pour les personnes qui n’aiment pas le café.
→ Pour les personnes qui n’aiment pas le chocolat (et oui ça existe), ne mettez rien.
→ Si vous n’aimez pas l’Amaretto ou le Marsala, vous pouvez essayer avec du rhum brun ou du whisky.
→ Ne mettez pas trop de cacao, il risque de prendre le dessus sur le reste.
→ Vous pouvez mettre des spéculos à la place des biscuits à la cuillère. Si c’est le cas, laissez les spéculos s’imbiber toute une nuit.
→ Pour un dessert encore plus coloré, ajoutez l’ingrédient de votre choix entre les biscuits et la crème tiramisu. les mariages de saveurs n’ont de limite que votre imagination.
→ La gélatine et certaines de mes épices, je les achète chez http://www.meszepices.com/

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

3 004 réflexions sur « Tiramisu »

    1. Bonjour Chantala,

      La gélatine de poisson est plus saine que la gélatine bovine mais plus cher.
      Pour l’agar-agar, il doit être porté à ébullition. L’astuce pour incorporer l’agar-agar à une préparation froide, est de ne chauffer qu’une toute petite quantité de la préparation. Juste ce qu’il faut pour porter à petite ébullition l’agar-agar puis l’ajouter à la préparation.
      Pour les équivalences, dans la recette j’utilise 5gr de gélatine, vous pouvez la remplacer par 1gr d’agar-agar. Personnellement (d’après mes essais), je trouve que l’agar-agar a un pouvoir gélifiant 6x plus fort que la gélatine.

      Merci.

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