Millefeuille "Croccante Semifreddo with coffee and chocolate"

Description

This insanely delicious dessert is a creation of the Italian virtuoso (in other word) Luke Montersino. More I will not say anything, for words are powerless...

Ingredients

Meringue

305 g
Cream

350 g
Dark chocolate

300 g
Mascarpone

335 g
Cream

835 ml
Coffee natural
Biscuit

300 g

Cooking

Still, we need a detachable form for baking - 18 and 22 cm in diameter. The desserts can be divided into two days, then this process will not seem too long and time-consuming. First make the sponge cake: whisk 2 eggs with 60 g of sugar until a thick creamy mass.

In a separate bowl, mix 60 g of flour, 12 g of starch, 1/4 tsp salt and 1 tsp of baking powder.

Then slowly introduce the egg mixture to the dry mixture and stir until a homogeneous mass.

In shape with a diameter of 22 cm put the baking paper, then spread the dough and bake in a heated to 170-180 degree oven for about 30 minutes. Readiness check wooden torch (match or toothpick). Then the cake cooled.

Now prepare the chocolate disks. To do this, prepare four sheets of baking paper, each of which will draw a circle with a diameter of 18 cm, 200 g of chocolate melt in a water bath, place on paper (40 g on each disk) and a wide knife or spatula, spread the chocolate around the entire circumference.

Now take a tray, neatly stacking the discs on top of each other (Yes, each other) and the last cover with baking paper.

Now on top put some weight (not too heavy, just to hold the chocolate) and put into the refrigerator until complete solidification of the chocolate. I used a saucepan to a load. You can pin down the chocolate shape glass (e.g. Pyrex, it is not very easy), or something else. This is done to make chocolate discs is smooth and thin. You can press each disk separately, but this would require too much space in the fridge. Don't be afraid to put blanks at each other after solidification of the chocolate paper is very good departs, most importantly, gently fold the billet so that they lie exactly above each other.

Now prepare the Italian meringue. 4 protein whisk until peaks. 260 g of sugar, pour 80 ml of boiling water and thoroughly stir to most of the sugar had time to dissolve.

Put the saucepan with the sugar on medium heat and rapidly stir so that the sugar is dissolved. Keep the saucepan on the fire until, while on the bottom of the pan will begin to appear bubbles. We have just brought to a boil, but not boil!!!

The resulting syrup remove from heat and immediately pour in a thin stream into the beaten egg whites, while whisking the mixture with a mixer.

Continue whisking for 15 minutes. During this time the mass turns white, becomes smooth and shiny. The resulting meringue will cover with clingfilm and remove in the refrigerator.

Now prepare the cream, which is the basis for the famous dessert "Tiramisu". We will only use raw egg yolks, and yolks subjected to slight heat treatment. Now, let's stir in a saucepan 5 egg yolks 250 g of sugar and put it in a water bath.

Beat the egg yolks about 5 minutes, until the mixture turns white and slightly increase in volume. Then the cream also cover with film and refrigerate.

Prepare the coffee cream: whisk cream 550 ml.

150 g Tiramisu cream mix with 100 ml strong coffee (with sugar) and 20 g soluble coffee. I did not add the instant coffee (powder), afraid that the dessert will taste bitter, and in vain... Suggest add coffee powder into the cream, and you will not only get a rich coffee taste, but the dessert, a breakdown will be very beautiful - the white cream adds delicate color of coffee with cream...

Then add 175 g Italian merege and gently stir.

Last enter whipped cream and gently stir until a homogeneous mass.

Now begin to assemble the dessert, or rather, put it the main part. On the bottom of a split mold 18 cm, place one chocolate disk.

Then to the chocolate place 1/4 of the coffee cream.

Repeat procedure with chocolate discs and cream until use. Top chocolate disk remains without the cream. We remove our billet in the freezer for about three hours.

Now prepare butter cream with mascarpone. To do this, whisk 335 g of cream. Then mix the rest of the Tiramisu cream - 200 g 335 g mascarpone. Instead of mascarpone, I used a creamy "Creme Bonjour".

Then add in the remaining cream 130 g Italian meringue and stir.

In the last turn carefully enter whipped cream.

Now we proceed to the next Assembly of the dessert. On the bottom of 22 cm put a biscuit and impregnate it 100 ml of coffee (with sugar).

On biscuit put about 1/4 of the cream.

Grease the cake with cream on the top, filling the space between it and the form and remove the form in the freezer for three hours so that the cream properly frozen. The rest of the cream stored in the refrigerator.

After the specified time to finish to assemble the dessert... Take out of the freezer, both of the workpiece. Carefully take out the contents of the smaller form (chocolate disks) and put it in the center of the larger shape (with biscuit).

The remaining cream fill in the form and put it in the freezer for at least 12 hours (I was up all night and more) to the dessert is completely frozen. This time is required to withstand, otherwise Semifreddo (in fact it is ice cream or parfait) bad set.

Top this dessert should be prepared in the form of a small oval domes. To do this at home is tricky, so get a spoon (you can hold it in hot water) and make the surface of the dessert (until it is completely frozen) a small notch instead of domes.

Then the remaining chocolate to grate on a grater, cut them to the top of the Semifreddo, remove in the freezer and look forward to the next day...

To say that it is delicious - nothing to say!

It's insanely delicious!

Flavored ice cream and crunchy chocolate. Mmmmmmm, it is a real temptation!

Now let's talk about the small changes I decided to make... First of all, I took two forms are larger than in the recipe, namely, 22 and 24 cm in diameter, because I don't have any...

Then I slightly changed the technology of preparation of Italian meringue and Tiramisu cream. To prepare these creams needed a thermometer for cooking sugar. Since I don't have that luxury (I think that I'm not alone), I found the recipes easier to prepare the components of the dessert.

I increased the amount of chocolate disks - 50 g each, the amount of cream up to 1 liter and the amount of mascarpone (or cream "Creme Bonjour" )- up to 400 g Cake stored in the freezer, because at room temperature it can melt (ice cream after all). The dessert came out pretty high (8 cm) and very cuuuuuuuuuuute.

A must try if you love ice cream, coffee and chocolate!

You will be delighted!

Help yourself to health!

Bon appetit!!!

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