Where do I even start? It’s been so long that this blog is getting dusty :( I’m so bad at uploading new recipes and I’m sorry for that. These past few months I’ve been busy working in a wonderful Chocolate Lab (Yes! How cool is that?!) and studying hard for my college exams and I have to admit it is pretty hard to combine those works! Meanwhile, between a chocolate praline and a engineering exam, something (else) AMAZING happened! I had the chance to go to the very first concert of the Divide Tour (in Turin) by Ed Sheeran! How amazing is that?! It was absolutely perfect! Plus, it was my birthday gift so it was even better to me. That guy is such a great performer and what a guitar man he is!!! Since I was out of town for my birthday, I didn’t bake a birthday cake that day but as soon as I got some free time back home, I baked something special. I mean, it was my 28th birthday after all! *insert old lady here*. So, I think you guys would like this one and so I’d like to share it with you. It does requires a lot of steps but trust me… It’s worths! So let’s start! Savoiardi: 3 eggs 90 gr granulated sugar 70 gr flour 20 gr potato flour Ingredients for the base: 88 gr egg yolks 170 gr granulated sugar 100 gr water Ingredients for the Italian Meringue: 110 gr egg whites 210 gr granulated sugar 50 gr water Ingredients for the Mascarpone cheese semifreddo: 50 gr base 30 gr Italian Meringue 85 gr Mascarpone cheese 85 gr Heavy whipped cream Ingredients for the Coffee semifreddo: 38 gr base 25 gr strong coffee 45 gr Italian Meringue 125 gr Heavy whipped cream Ingredients for the Coffee jelatin: 100 gr strong coffee 23 gr granulated sugar 3 gr leaf gelatin Directions: Let’s start by making the Savoiardi biscuits. Preheat the oven at 200°C. Separate the egg whites from the yolks. Take the first ones and put them with 60 gr of sugar and bring them to 40°C. At this point, you can start whisking them until they get soft and firm. Take the egg yolks and and the other 30 gr of sugar and whisk them for a couple of minutes. Put them with the meringue you previously made and blend it gently with a spoon. Now put the flour into the cream you’ve just made and keep blending. With a pastry bag, create a 16 cm diameter circle. You’re going to have some more batch. Don’t worry about that. Pipe some other biscuits. You’ll love them! Now, before baking them, put some powdered sugar on top of them and then you’re ready to put them in the oven. Bake for about 10 minutes and then let them cool. Now, we start by making the base and the Italian meringue. For the base, we need to bring the water and the sugar to 121°C. Then we have to pour the syrup on the egg yolks. Whisk them until they get cool. Now, let’s make the Italian meringue: bring 185 gr of water and the sugar to 121°C. Then we have to pour the syrup on the egg whites and the remaining 35 gr of sugar and whisk until it’s soft but firm (tip: put the bowl upside down and if nothing falls down, then you’re done). For the Mascarpone cheese layer you just have to take some of the base and mix it gently with the cheese, then add the meringue and the heavy cream. You should get a very soft cream. The Coffee semifreddo is the next layer. You have to pour the warm/cold coffee onto the base (it is VERY important to use Italian coffee otherwise this dessert won’t get any closer to the flavor it is supposed to have. And trust me, you DO WANT to taste that flavor!). Now add the meringue and the whipped cream, always mixing gently. The coffee gelatin is very quick to make. Put the gelatin leaf in some cold water for about 10 minutes, then add it to the bowl where you previously put the coffee and the sugar. Stir it for a minute and then you’re ready to put it in the freezer to harden. Assembly: I made this a 3 layers dessert. So I put the Savoiardo on the bottom, then the Mascarpone cheese layer, then the coffee gelatin and then the coffee layer. Put it in the freezer for at least 30 minutes and then you’re ready to go with some decorations! I used heavy whipped cream and made some twirly decorations with some cocoa powder on top. You could use some Mascarpone/coffee semifreddo leftovers as well! I also made a chocolate decorations for the perimeter of the cake and some others chocolate decorations to put on top of the cake. Hope you liked it! Leave me some nice comments :)
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About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
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