Tiramisu Cream

Custard and Pastry Creams

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For a delicious Tiramisu, we need to start with an excellent and nicely textured mascarpone cream! In this recipe, I show you how to make an excellent cream for Tiramisu, using the professional method of Pate a Bombe

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Preparation: 30

Cooking: 10

Total Time: 40

Servings: 10 People

Equipments

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Stand Mixer
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Cooking Thermometer

Ingredients

500 gr Pate à bombe
500 gr Mascarpone Cheese
500 gr Heavy Cream
1 pod Vanilla
4 gr Gelatin (2 sheets)

For the Pate à bombe

340 gr Granulated Sugar
120 gr Water
170 gr Egg Yolks

Directions

For the Pate à Bombe

Soak the gelatin sheets and melt them in the microwave
Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer.
Add the melted gelatin and whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)

For the Tiramisu Cream

In another bowl, whip the heavy cream and the mascarpone cheese without stiffening the mixture excessively.
Combine the pate à bombe with a part of the mascarpone mixture, stirring gently with a spatula.
When the mixture is well aerated, add the remaining mascarpone.
Refrigerate the cream for 30min in the fridge, covering it with plastic wrap.
Once cold, use it to compose the tiramisu.