Torta Tiramisú

Tiramisu Cake Sponge Cakes 3 Eggs (separated into whites and yolks) 90g Sugar for the egg whites 45g Sugar for the egg yolks 80g 0000 Flour 40g Starch Separate the egg whites from the yolks. Place the yolks in a bowl with the 45g of sugar. Beat until stiff. Set aside. Beat the egg whites until they double in volume. Add the 90g of sugar in a drizzle while beating. Continue beating until you get a firm meringue. Combine both mixtures. Add the dry ingredients (flour and starch), previously sifted with a rubber spatula. Divide the mixture into three, placing it in three 20cm diameter springform pans. Bake in a preheated oven at 175°C for 12 minutes, or until a toothpick inserted into the center comes out clean. Coffee Syrup 135g Strong Coffee 120g Sugar Place the coffee and sugar in a saucepan. Bring to a boil. Cook for one minute. Remove from heat. Cover the sponge cakes with the freshly made syrup while the sponge cakes are still warm. Mascarpone Cream 4 Egg Yolks 125g Sugar 560g Mascarpone Cheese:    • Queso mascarpone   8g Gelatin 40g Water Place the egg yolks in the bowl of a mixer. Set aside. Place the sugar in a saucepan. Cover with water. Heat until the syrup reaches 118°C. Pour into the egg yolks, beating at full speed. Beat until the mixture forms ribbon/letter forms, and the mixture is already cold. Add the mascarpone cheese. You can see how to make mascarpone at:    • Queso mascarpone   Hydrate the gelatin in the water. Activate by heating it in the microwave for a few seconds. Add some of the mixture to the gelatin. Mix well. Then, stir it into the mixture. Use immediately. You can see how to use gelatin here:    • Gelatina   Marsala Cream 500g Cream 35g Marsala Wine Whip the cream together with the Marsala wine. Place in a piping bag with a tip. Assembly 120g Melted Milk Chocolate 15g Bittersweet Cocoa Powder Place one of the sponge cake discs on the base of a 20cm diameter plastic wrapper. Cover with a thin layer of chocolate. Cover with the mascarpone cream. Repeat. Finish with the last disc by placing it upside down. Place in the freezer or chill for 3 hours. Remove from the freezer, remove the waistband and acetates. Decorate with the Marsala cream. Sprinkle with unsweetened cocoa powder. See you on my social media! ❤ INSTAGRAM:   / isabelvermal   FACEBOOK:   / isabelvermal   YOUTUBE:    / isabelvermal   TIKTOK:   / isavermal   PINTEREST: https://www.pinterest.es/ivermal/ #pastry #bakery #reposteria #patisserie #pastry #bakery #pastel #torta #tortas #pastrychef #pastrylove #chef #reposteriacreativa #food #sweet #cake #cakes #dulce #dulces #dessert #homemade #pasteleriaartesanal #pasteleriacreativa #isabelvermal #yummy