Thursday, September 25, 2008

IP Lesson 27 : Tiramisu Gateau, Sacher Torte

One of my most favourite dessert is Tiramisu...I made it several times but different from the school one. Since the school version is the Gateau, they add the gelatin to make it set. It looks really nice for presentation but I still prefer the one serve in the glass with no gelatin.

Tiramisu is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, but can be translated figuratively as "cheer me up".

I got chance to make the sponge fingers myself, normaly I just use savoiardi (lady fingers). Unlike the normal sponge we have made, we separate egg whites and yolks to make it lighter. And bake it in a very hot temperature, short time to keep it moist.

Chef Andre put 2.5 sheets of gelatin leaf instead of 1 sheet in the recipe. He said the amount of gelatin you add depends on how you want it to be. Like if you serve in the glass (like I said), you don't even need to add. But due to the time we had in our demo, he added more gelatin to make it set better.


So pretty....by Chef Andre.


As you can see, it is nicely cut. The inside is the mascarpone filling and some sponge soaked with coffee punch.

One more cake, Sacher Torte : The trademark for the "Original Sachertorte" was registered by the Hotel Sacher, Vienna, Austria. The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and cover with dark chocolat icing with shreds of chocolate on the top and sides.

The chocolate sponge we made consists of lots of chocolate...It is look like brownie actaully...taste nice.

Sacher torte by chef Andre..again very sweet.

I reduced sugar in the recipe...It taste better for me.


After I tasted chef's Tiramisu, I found out that it was too gelatiny and too sweet. So I put just 2 sheets of gelatin and reduce sugar from 180 g. to 120 g. Truly, it is still sweet enough !


Because this gateau we made is 10 cm in height, when I put in the box, I have to ruin the top part. T_T

My tiramisu and sacher torte.

And our class with Chef Andre...my most favourite Chef....So sad that next semester we won't have him in our class...

5 comments:

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Bean Sprout said...

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