Bass Jansson
The Coffee
My mokapot takes 14g of fine coffee grounds and yields about 140g of coffee, we’ll add a big teaspoon of brown sugar (5g) to each batch, a tablespoon of Marsala (15g) and a pinch of salt. We’ll brew two batches. So in total:
- 280g coffee (28g fine grounds)
- 30g Marsala
- 10g brown sugar
- 0.3g of salt
This was enough coffee for 18 lady fingers, dipped two seconds into the cold coffee mixture. Maybe even enough for 24, we’ll check the limit next time. Lidl lady fingers come in packs of 12.
The Cream
Big test number one. We're going to make two different sugar syrup yolk mixtures and combine them with mascarpone in three different ratios. The final weight is the same, but we have six different results in the end. In this way we can compare sweetness, creaminess, texture and stability. Number one is the least sweet and number six is the sweetest, going from 10% to 20% sugar by weight.
M1 = 85g yolks + 65g sugar + 26g water
M2 = 65g yolks + 85g sugar + 34g water
- 40g M1 + 135g mascarpone
- 50g M1 + 125g mascarpone
- 60g M1 + 115g mascarpone
- 40g M2 + 135g mascarpone
- 50g M2 + 125g mascarpone
- 60g M2 + 115g mascarpone
Method:
- Make the coffee mixture, let it cool in the fridge and then dip the lady fingers in it for two seconds, sugar up, and then put them sugar down into the containers so the liquid can sink down through the dry part. Each container got three lady fingers and 175g of cream. Put the containers in the fridge while making the cream.
- Make the cream in two rounds, each round a different yolk sugar syrup mixture. Separate the yolks from the eggs and put them ready to be whipped. Heat up the sugar in a pan with the water, until completely dissolved, clear and bubbling. While whipping the yolks pour in the hot sugar syrup gently with a small stream. Keep whipping for 4 to 5 minutes until very pale with soft peaks. Scrape down any splashed syrup half way through to incorporate everything.
- Add the mascarpone to the whipped yolks and mix until smooth. Add the mixture on top of the lady fingers in each container. Do this for each ratio, and start over for the second yolk sugar syrup mixture.
- Let the tiramisu’s cool overnight and add a thin layer of cacao powder on top right before serving.