As promised,here is the recipe of my fruit Tiramisù semifreddo for those who want to try a challenging recipe!! As I said in the previous post the
pâte à bombe is a process a little bit complicated if you are not expert and it could be dangerous because there is the hot sugar syrup involved..but if you want to surprise your guests with an amazing dessert you have to give it a go!
Ingredients
For the sponge cake
6 free range eggs at room temperature
200 g plain flour
100 g potato starch
200 g caster sugar
2 tbsp warm water
1 vanilla pod
pinch of salt
Method
Preheat the oven to 180°C
Butter a 25 cm square tin and line it with baking parchment.
Separate the eggs putting the yolks and the whites in two separate bowls.
Whisk the whites adding a pinch of salt with an electric mixer until a medium peak then set aside.
Split the vanilla pod lengthwise into two halves and, running the unsharpened side of a knife down the length of each of the pod halves, extract the vanilla seeds. Put them into the yolks with the sugar and whisk with the electric mixer at medium speed until pale and fluffy (at least 20 minutes).
Fold gently a third of the whites into the yolk mixture using a rubber spatula: pull the spatula towards you and turn it to bring some of the yolk mixture over the white; bring the spatula straight down into the whites, cutting down through the centre of the mixture. Meanwhile turn the bowl continuously. Add the remain whites only when the first part is completely combined.
Then add the sifted flour and potato starch mixing with a large metal spoon using the same method used for folding the whites.
Bake for 25-30 minutes until a thin skewer inserted into the centre of the cake comes out clean.
Let the cake cool down, remove the brown crust, then cut it into slices half a centimetre thick.
Ingredients for about 400 gr of pâte à bombe
170 g caster sugar
90 g egg yolks
50 g water
7 g gelatine (2 leaves)
Method
Put the gelatine in a bowl and cover some water.
Put the sugar in a saucepan with the water and place a candy thermometer in the pan.
Meanwhile start to whisk the yolks with an electric beater until pale. When the sugar syrup reaches 121°C remove from the heat and pour it over the yolks continuing to beat, drain the gelatine off the water and squeeze it, then put it into the egg and syrup mixture and continue to beat until completely cold.
Your pâte à bombe is now ready to use.
You can also freeze this base and when you need it simply thaw out the freezer for 20 minutes and beat it gently until it's soft and add it to your recipe.
If you don't have a candy thermometer you can let the syrup boil for 3-4 minutes.
Ingredients for the semifreddo
Sliced sponge cake
400 g pâte à bombe
250 g mascarpone
250 g double cream
300 g water
150 g caster sugar
3 tbsp Curacao
400 g mixed berries
Method
Line 6 small loaf pan with cling film like the ones in the picture. If you'd like you can used a bigger pan.
Put the water and the sugar in a saucepan and boil for 20 minutes. Let it cool down and then add the liqueur.
In a bowl whip the cream with an electric mixer.
Put the mascarpone in an another bowl and mix it with a spatula until is soft. Add the whipped cream and mix very gently, then fold in a third of the pâte à bombe and very very gently mix using the spatula. Once it's well combined add the rest and mix carefully.
Pour a little bit of this mixture into the pans and put some berries then top with a slice of sponge cake and pour over, using a spoon, some Curacao syrup. Make another layer then wrap the pan with cling film and put in the fridge for at least 6 hours.
To serve remove the semifreddo from the tins and use mixed berries to decorate.
I used sugar frosted fruit made brushing the berries with lightly whisked egg whites, sprinkling them with sugar and placing them on a rack for 3 hours to dry.
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| Sugar frosted fruit |
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