Tiramisu
Luke created this dish for MasterChef UK Professionals Series 18. A technical reinvention of the Italian classic, it engineers tiramisu into a frozen entremet — five clean alternating layers of mascarpone panna cotta and coffee-chocolate crémeux set inside a thin dark-chocolate shell. The judges praised its perfectly pitched coffee and beautifully set mascarpone, calling it everything the best tiramisu is about. An amaretto-soaked cherry and amaretto cherry sorbet add an elegant black-forest echo alongside.
- Time: 145 min
Source: Relaxed Recipes
Ingredients
- FOR THE AMARETTO-SOAKED CHERRIES
- Cherries, pitted – 10–12, whole and kept intact
- Amaretto – 3 tbsp
- Caster sugar – 1 tbsp
- FOR THE AMARETTO CHERRY SORBET
- Caster sugar – 1/2 cup
- Water – 1/2 cup
- Liquid glucose – 1 tbsp , optional
- Cherries, pitted – 3 cups , fresh or frozen dark sweet
- Lemon juice – 1 tbsp
- Amaretto – 2 tbsp
- FOR THE CHOCOLATE SHELL
- Dark chocolate, 55–64% – 7 oz , chopped, for lining the mould
- FOR THE COFFEE-CHOCOLATE CRÉMEUX
- Gelatine – 1 leaf , or 1/2 tsp powdered, bloomed
- Whole milk – 1/2 cup
- Double cream – 1/2 cup
- Espresso or very strong coffee – 1/4 cup , freshly brewed, or 2 tsp instant espr
- Egg yolks – 3, at room temperature
- Caster sugar – 3 tbsp
- Dark chocolate, 60–70% – 3 oz , finely chopped
- FOR THE MASCARPONE PANNA COTTA
- Gelatine – 2 leaves , or 1 tsp powdered, bloomed
- Double cream – 1 cup
- Caster sugar – 1/4 cup
- Vanilla pod – 1/2, split, seeds scraped, or 1 tsp vanilla paste
- Mascarpone – 7 oz , softened at room temperature
- FOR THE MASCARPONE CREAM LINING
- Mascarpone – 1/2 cup
- Double cream – 1/4 cup
- Icing sugar – 1 tbsp
- EQUIPMENT NEEDED
- Terrine or log mould, approx. 22 × 8 cm , lined with acetate or cling film
- Acetate strip or sheet
- Digital probe thermometer
- small saucepans
- Heatproof bowl for a bain-marie
- Fine-mesh sieve
- Whisk
- Flexible spatula