TIRAMISU NUAGE

Thoroughly mix all ingredients and purée until completely smooth.

Spread the mixture very thinly onto baking paper and bake in a preheated oven at 200 °C (fan oven) for 6 minutes.

While still hot straight out of the oven, roll immediately around a pastry cutter (ring) so that the shape sets as it cools.

Whisk the egg yolks together with the sugar for 15 minutes until pale yellow and fluffy.

Soak the gelatine in cold water beforehand. Gently warm the mascarpone and dissolve the squeezed-out gelatine in it.

Stir the warm mascarpone into the egg yolk and sugar mixture until evenly combined. Whip the egg whites until stiff peaks form, then gently fold them into the mixture.

As soon as the mixture is stirred until smooth, pass it through a funnel and sieve into a whipper. Charge with one charger and shake vigorously about ten to twelve times. Place the whipper in the refrigerator for at least two to four hours so that the gelatine sets and the mousse achieves its perfect stability inside the tuile.

To turn this Tiramisu Nuage into a masterpiece, you can perfectly complement it with the following components:

The Classic Coffee and Alcohol Note
Since the mousse itself does not yet contain coffee flavoring, you can easily introduce this classic element through the accompaniments. For instance, how about spectacular coffee caviar or a delicate coffee jelly? These pearls, set with agar-agar, provide the perfect espresso kick on the plate. For that traditional tiramisu feeling, place a small sponge cake base soaked in Amaretto or Marsala directly underneath or inside your crispy roll as a foundation. Alternatively, an intensely reduced espresso-sugar syrup, artfully drizzled onto the plate, is sure to catch everyone's eye.

Fruity Freshness as an Acidic Contrast
The combination of rich mascarpone and egg benefits beautifully from a subtle counterpart. A fruity, slightly acidic contrast cuts perfectly through the sweetness and brings freshness to the plate. Opt for fresh raspberries, blackberries, or blueberries, which you can briefly marinate beforehand in a little Amaretto or orange liqueur. A sour cherry compote with a touch of tonka bean also pairs wonderfully. If you want to take the interplay of hot-and-cold and sweet-and-sour to the absolute limit, simply serve a refreshing passion fruit sorbet alongside the tuile.

Ice Components for the Perfect Mouthfeel
Playing with different temperatures adds a special touch to this dessert: a puristic, creamy fior di latte or vanilla ice cream highlights the elegance of your mousse perfectly without overpowering its flavor. For an even more refined touch, nestle a delicate Amaretto parfait as a frozen component right next to the pastry, or - just like Allan does in the video - place a scoop of coffee ice cream inside the crispy tuile before dispensing the tiramisu mousse over it.

Plating Your High-End Dessert
For a grand presentation, place the baked, cooled cocoa tuile in the center of the plate and lay a small sponge cake bed soaked in espresso and Amaretto inside it. Now, use your Kisag whipper to dispense the tiramisu mousse fresh and airy directly into and over the tuile, making it billow out like a cloud. Dust the top very lightly with a bit of cocoa powder, and decorate the plate around it with a few fresh raspberries and elegant dots of your coffee syrup.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)