Tiramisu Canelé

Indulge in a culinary masterpiece with a French twist - a beautifully crafted canelé shaped plated dessert that reimagines the classic tiramisu. Imagine a delicate coffee gel nestled within a rich and creamy vanilla mascarpone filling, layered with soft ladyfinger sponge. To top it off, the entire creation is elegantly finished with a thin milk chocolate shell. This avant-garde dessert not only tantalizes the taste buds but also captivates the eyes with its exquisite presentation. Join me as we delve into the artistry of this revisited tiramisu, where flavors and textures harmonize to create a truly unforgettable dining experience.

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Tiramisu with a French twist

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Chocolate Crust

Roll out pastry into a 3mm sheet and freeze. Cut out pastry sheet into ≈2-inch/5 cm diameter rounds. Freeze until ready to bake. Sandwich pastry between 2 parchments or baking mats and trays, and bake for 18-20 minutes at 350ºF/180ºC. Cool and reserve chocolate crust at room temperature for up to 2 days.

Ladyfinger Sponge

Cut out ladyfinger sponge into ≈2-inch/5 cm diameter rounds; set aside.

Coffee Gel Inserts

Fill half sphere silicone baking molds ¾ of the way full (keep each insert below 10g/2 teaspoons. Freeze inserts overnight, and remove them from molds; keep frozen until ready to use.

Montage

When mascarpone filling is ready, fill your silicone molds ⅔ of the way full. Add frozen coffee gel insert (flat side up), and gently press it down. Add more filling and top with the sponge soaked in coffee punch. Pipe out a dot of filling over the sponges and smooth out with your offset spatula. Top cakes with the crust. Cover with parchment and a light weight and freeze cakes overnight.
Un-mold frozen cakes the day you are planning to finish them. Keep frozen until ready to glaze.

Glazing Canelé

Chocolate enrobage produces a thin snappy shell and protection. You can skip it and dust cakes with cocoa powder right before serving if desired. To make the chocolate enrobage, melt cocoa butter and add to the melted chocolate. Mix it using an immersion blender and sieve. Tap container over the countertop to remove excess air bubbles. Use chocolate enrobage at 100ºF/38ºC. To hold the cake in a secure way during glazing, insert the tip of a paring knife through the frozen bottom crust. Dip it in, and gently shake off any excess chocolate, flip and rotate the cake; the glaze should begin to set. Carefully, pull off the knife and arrange on tray lined with parchment or baking mat. Glaze one cake at the time leaving remaining cakes in the freezer.

Presentation

Beat mascarpone chantilly to medium peaks, and decorate cakes. Freeze the finished tiramisu for up to a month.
Six hours prior to serve, thaw cakes overnight in the refrigerator. Gently dust cakes with unsweetened cocoa powder. Bon appétit!

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