Coole Tiramiswan

For our Coole Tiramiswan we are going to do two different sponges, one as the wall of the cake and other as the base and insert. You will need

Implements:

Ring Mold / Piping Bag / Tweezers

Ingredients:

Chocolate Soft Sponge Roll

  • 285g Egg whites / 65g Egg yolks
  • 65g Clarified butter
  • 140g Caster sugar
  • 45g Corn flour
  • 25g Cocoa powder
  • 70g Plain flour

Chocolate and Coole Swan Tender Sponge

  • 130g Egg whites / 105g Egg yolk
  • 95g Caster sugar
  • 60g Honey
  • 55g Rapeseed oil
  • 95g Coole Swan
  • 70g 70% Dark chocolate
  • 50g Plain flour
  • 25g Cocoa powder / 4g Baking soda / 3g Baking powder / 1g Salt

Coole Swan and 70% Chocolate Crème

  • 270g Coole Swan
  • 105g Cold whole milk
  • 75g Cream
  • 67g Egg yolks
  • 53g Demerara sugar
  • 22g Corn flour
  • 75g Butter
  • 127g 70% Dark chocolate

Mascarpone and Orange Light Mousse

  • 250g Cream
  • 1 Orange peel
  • 60g Egg yolk
  • 50g Caster sugar
  • 2g Gelatin powder
  • 10g Water
  • 180g Mascrapone cheese
  • 110g Cold double cream

Coffee Jelly

  • 140g Caster Sugar
  • 65g Water
  • 40g Glucose
  • 245g Espresso coffee
  • 13g Gelatin leaves

 

Method

Chocolate Soft Sponge Roll

This recipe is for the wall. Place the egg whites in a mixer. Whisk at medium speed. Add the caster sugar while still whisking. When the mixture forms a soft peak it is ready. Sieve all the dry ingredients into a bowl. Fold in the egg and clarified butter into your meringue. Do not over mix. Add the flour mix through. Do not over mix. In a tray lined with parchment paper and greased, pour the batter and spread evenly. Place in the oven preheated at 165°C for 12 – 14 minutes until cooked all through. Let it cool rest cut in rectangles.

 

Chocolate and Coole Swan Tender Sponge

This sponge is for the base and insert. Place your egg whites in your mixer. Whisk at medium speed. Add the caster sugar while still whisking. Ready when the mixture forms a soft peak. Next mix the egg yolks and honey until triple in size. Melt the chocolate with the rapeseed oil. Add Coole Swan (slightly warmed). Fold the chocolate mixture into the egg & honey mixture. Sieve the dry ingredients into a bow. Fold in the chocolate and egg mix. Finally, add the meringue carefully to avoid losing air bubbles. Pour the batter into a baking tray lined with greased parchment paper. Spread evenly. Cook in a preheated oven at 165°C for 12 – 14 minutes until cooked in the middle. Let it cool. Cut into four circles. Pick the size of your ring mold.

 

Coole Swan and 70% Chocolate Crème

Bring Coole Swan and the cream to the boil. Mix the milk and the corn flour together. In a bowl whisk together the egg yolks and sugar. Pour the Coole Swan mixture over the egg yolks and mix. Add the milk and mix. Cook over a Ban Marie. Once the crème mixture gets thick and creamy (82°C) pour it over the chocolate. Mix thoroughly. Add the butter in cubes one by one. Mix thoroughly. Tip: The best way to reach a shiny smooth finish without splitting is using a hand blender, pour in a container and cling film to skin. Let it rest in the fridge until it sets and gets cold. We will use it as a part of our Coole Tiramiswan.

 

Mascarpone and Orange Light Mousse

Bloom the gelatin powder with the water. Bring the cream to the boil. Mix the egg yolks with the caster sugar in a bowl. Pour the cream into the egg mixture. Mixing continuously. Bring back to the heat until it thickens (reaches 82°C). Keep stirring all the time to avoid burning. Pour into a bowl. Add the gelatin and mix. Add the mascarpone and the orange peel. Combine until smooth. Pour into a container. Cover. Let it rest in the fridge for approximately 24 hours. When ready to use add the cold double cream. Whip until fluffy. We will pipe this light mousse into our cake.

 

Coffee Jelly

Bring water, glucose and caster sugar to the boil. Add the gelatin bloomed previously and stir. Finally add the coffee and mix. Pour in the molds or use a tray with cling film if you do not have any mold that suits as an insert for the cake. Let it set and keep in the fridge until use.

 

Tips and tricks

*What is and how to make Clarified Butter: You can clarify the butter by melting it, allowing it to rest so it separates the casein (the white fluid in the bottom) from the fat (the yellow liquid on top) and carefully taking the top yellow fat, that is the clarified butter.
Coole Swan and 70% chocolate crème: Fantastic for fillings or topping of any sponge cake, biscuit sandwiches or as part of any other chocolaty decadent desert.
Chocolate and Coole Swan tender sponge: This sponge is brilliant for Christmas roll cakes or a layer cake. If you are not fan of the chocolate flavour, just substitute the cocoa powder for more plain flour or even almond flour for a nuttier taste.
Decorate with some chocolate decorations and be creative: I use a white chocolate disk and some chocolate leaves I made by using leaves from a tree as a mould.

 

Assembly

Check out the video to see exactly how Elena assemble to Coole Tiramiswan. Enjoy this delicious, decadent and creamy Coole Tiramiswan.