Tiramisu

Technical stages for Tiramisu :

• Prepare the coffee syrup :
• Bring the water to a boiling point. Add sugar and let it boil for 2 to 3 minutes until the sugar has completely melted. Add the coffee powder. Let it cool and add the alcohol. Keep aside.
• Mascarpone cream :
• Soak gelatin in cold water.
• Cook the sugar at 121°C or 250°F.
• Pour this cooked sugar on the egg yolks, beating at low speed.
• Speed up the hand mixer. Beat until the mixture doubles in volume and gets slightly pale.
• Drain the gelatin and add it to the warm mixture. Beat until fully cooled.
• Blend the mascarpone and creme fraiche to get a homogeneous mix.
• Gently mix the first and second mix. Add the whipped cream in which you'll have emptied half a vanilla pod.
• Don't beat too much so that the mixture stays fluffy. If you prefer, you may use a wooden spatula.
• The cream is ready. Use it quickly. Do not keep refrigerated.
• Cut the genoise in two layers. You can also use a different sort of biscuit (ie savoy biscuit, joconde biscuit, etc...).
• Cut a round circle of genoise with a smaller diameter tahn the cake pan.
• Punch the biscuit with the cold coffee syrup.
• Garnish with a layer of mascarpone cream until half-height.
• Put a second layer of genoise which will have also been cut to a smaller diameter than the pan.
• Punch the biscuit again with the syrup.
• Add the remaining mascarpone cream up to the rim.
• Smooth and keep refrigerated for a few hours.
• Before serving, unmold the cake by passing the blade of a knife between the cake and the pan.
• Sprinkle with cocoa powder.
• Serve immediately.