Today we are making crostamisu, an alternative way to enjoy a delicious tiramisu.
These modern tartlets will impress your friends.
A crisp yet crumbly pastry that encloses a sponge cake disk soaked in coffee, a thin layer of dark chocolate ganache, a mascarpone semisphere, and a sprinkle of bitter cocoa for a truly amazing, fresh, and delicious dessert.
If you love tiramisu like I do, try the tiramisu semifreddo or a delicious tiramisu cheesecake, or check these links for other variations 👇😉😋
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
CROSTAMISU
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 2 eggs
- 7 tbsp butter
- vanilla extract
- 1 pinch salt
- 2.5 oz dark chocolate
- 1/3 cup heavy cream
- 4 egg yolks
- 3/4 cup sugar
- 1 cup milk
- 0.3 oz gelatin sheets
- 4.5 oz mascarpone
- 1 tsp instant coffee
- 1 cup heavy cream, whipped
- 3 eggs
- 1 cup all-purpose flour
- 3/4 cup sugar
Tools
- 8 Molds Silicone Semispheres
CROSTAMISU
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In a stand mixer with a paddle attachment, mix the cold butter cubes, sugar, vanilla extract, and salt.
Add the eggs, and once everything is well combined, add the flour and mix until you get a smooth and compact dough.
Roll out the pastry between two sheets of parchment paper, 1/8-inch thick, and freeze for 15 minutes, then line the 3-inch perforated rings and keep them refrigerated until use.
Melt the dark chocolate in the cream in a double boiler until you get a smooth cream. Let it cool, it will thicken as it cools.
In a bowl, whip the cream and set it aside. Prepare the cream: soak the gelatin sheets in water, beat the yolks with sugar, add the milk, and bring it to the heat until it reaches 180°F (82°C). Remove from heat and add the previously soaked and squeezed gelatin, mix well. Let it cool, then gently fold into the whipped cream. Pour the Bavarian cream into the silicone semispheres. Let cool at room temperature, then put them in the fridge for an hour before transferring them to the freezer to solidify. You can prepare the Bavarian cream the day before for convenience.
Separate the yolks from the egg whites.
Add sugar to the yolks and beat until you get a frothy mixture.
In another bowl, whip the egg whites with a pinch of salt and fold them into the yolks mixture using a spatula, moving from bottom to top.
At this point, add the previously sifted flour and mix with the spatula from bottom to top to avoid deflating the mixture.
Pour the mixture into a 12×16 inch rectangular pan lined with parchment paper and bake at 350°F for about 20 minutes. Once cooked, cut circles smaller than the perforated tart rings. A 2-2.5 inch round cutter will work.
Take the pastry shells, place a sponge cake disc inside, and lightly soak it with black coffee.
Pour the dark chocolate ganache inside the pastry, covering the sponge cake disc (if it has hardened too much, microwave it for a minute).
Let the tartlets cool in the fridge until the ganache solidifies.
At this point, retrieve the mascarpone Bavarian cream semispheres, unmold them, and place each semisphere on a tartlet. A sprinkle of bitter cocoa and voilà, the dessert is served 😋
