NESPRESSO Vanilio Tiramisu by Shannon Bennett

Ingredients:

Coffee Jelly

45g sugar
45ml water
50g Nespresso Vanilio
1 gelatine sheet

Dark chocolate mousse

55ml milk
55ml cream
10g trimoline
½ vanilla pod, split and seeds scraped out
20g egg yolk
25g sugar
150g 65% dark chocolate

Genoise sponge

1 egg yolk
20g sugar
15ml vegetable oil
20ml milk
30g flour
2g baking powder

French meringue

1 egg white
25g sugar

Whipped chocolate ganache

80ml thick cream
8ml glucose
0.25g powdered gelatine
1.25ml water
40g Opalys white chocolate
80ml thick cream

Coffee soil

1 shot Nespresso Vanilio
140g caster sugar
125g almond meal
100g plain flour
50g cocoa powder
70g brown butter
Salt to taste

Method:

Coffee jelly

• Soak gelatine in a small bowl of water and allow to soften.
• Extract a Nespresso Vanilio espresso shot.
• Bring sugar and water to the boil to make syrup. Add coffee.
• Mix gelatine, set in in the bottom of the cup (1 cm thick).

Dark chocolate mousse

• Put milk, vanilla seeds and cream into a medium heavy-based pan and bring to the boil. Remove from heat.
• Beat yolks and sugar together until pale and creamy.
• Gently combine egg mixture with milk and return to the stove over a low heat, stirring constantly with a wooden spoon for 3-6 minutes or until coats the back of the spoon. Remove from heat and add the trimoline.
• Strain through a fine sieve into a bowl over ice.
• Stir occasionally.
• While the anglaise is cooling down add the chocolate and stir until melts.
• Fill up in a syphon gun and charge twice with Nitros Oxide (N02 bulb chargers).
• Set aside until ready to use.

Genoise sponge

• Pre-heat oven to 180° C.
• Whisk yolk and sugar until pale.
• Add oil and milk.
• Whisk for further 3-4 minutes.
• Fold in flour and baking powder.
• Set aside.

French meringue

• In a clean, dry bowl, whisk egg whites until soft peaks form, gradually add the sugar and keep on whisking until French meringue consistency.
• Fold the eggs whites into Genoise sponge mix.
• Spread into a line baking tray and cook for 15 minutes at 180° C.

Whipped chocolate ganache

• In a heavy based pan, bring the thick cream and glucose to a boil. Remove from heat.
• Combine gelatine with water and allow to dissolve.
• Melt the chocolate into the boiled cream, stirring until dissolved and add the gelatine.
• Allow to cool then add the second 80ml of cream.

Coffee soil

• In a blender blitz the sugar, almond meal, cocoa powder, plain flour and brown butter.
• Blend until combined, add the Nespresso Vanilio espresso shot.
• Lay flat on a lined baking tray and cook for 8 minutes at 180° C.
• Cool down.

To Serve

Stack this dessert in layers

• Place 1 teaspoon of soaked diced sponge on top of the jelly.
• Foam 1 teaspoon of Chocolate mousse onto the sponge.
• Next, add a teaspoon of coffee soil.
• Then, pipe the whipped chocolate ganache on top, just slightly underneath the rim of the cup.
• Serve.

Hints and Tips

This recipe may be tailored to your individual taste using your favourite Nespresso Grand Cru.