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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Chocolate Mousse Pyramid




ingredients

for the sponge cake:

  • 1 baking sheet measuring 41x34cm.
  • parchment paper.
  • 8 eggs, separated.
  • 1 pinch of salt.
  • 50g pure cocoa powder.
  • 120g cake flour.

for the mousse:

  • 100g dark chocolate (grated or in chips).
  • 600g heavy cream (35% fat).
  • 75g powdered sugar.

for the chocolate coating:

  • 250g heavy cream (35% fat).
  • 200g dark chocolate (grated or in chips).

you'll also need:

  • a pyramid-shaped mold (18cm per side and 16cm tall).
  • parchment paper.

preparation

Start by preparing the cream with the chocolate, which we'll use the next day for the mousse. This step might seem odd at first, but trust me — letting it rest overnight makes all the difference.
Put the cream and the chocolate (grated or in chips) in a pan over low heat, stirring constantly. When it starts to simmer and the chocolate has melted completely, take it off the heat.
Let it cool down, then cover the bowl and pop it in the fridge.

Now for the sponge cake: Heat your oven to 180°C, with heat from both top and bottom.
Beat the egg whites until they're stiff and glossy, adding that pinch of salt...
In a separate bowl, beat the egg yolks with the sugar until they're pale and fluffy.
Sift in the flour and cocoa. Mix it well with your hand — yes, your hand works better here than any spoon.
Now comes the tricky part: fold this mixture into the beaten egg whites. Don't dump it all in at once. Do it in two batches, and always use your hand, folding gently so the whites don't deflate...
Pour the batter onto your baking sheet lined with parchment paper...
 
Slide it into the oven and bake for 10 minutes.
Take it out and let it cool completely.
Once the sponge is cold, cut out 5 pieces: 4 identical triangles for the sides of the pyramid, and 1 square for the base. Cover them with plastic wrap and set aside...
Grease the inside of your pyramid mold with butter, then line it with parchment paper, letting it stick out about 2cm over the edges. This makes unmolding so much easier later...
For the mousse: Take that chocolate cream mixture from the fridge and whip it just like you would plain cream. Add the powdered sugar, then pour it into the mold. Leave enough room at the top so you can seal it with the square piece of sponge cake...
Press the square sponge base on top and stick the whole thing in the freezer for at least 8 hours.
When it's frozen solid, unmold it by dipping the mold briefly in very hot water, then pull gently on that parchment paper...
Time for the chocolate coating: Heat the cream until it just starts to bubble, then add the grated chocolate and stir over low heat until it's completely melted and smooth.
Brush a thin layer of this chocolate coating on each side of the frozen pyramid and stick on the 4 sponge triangles...
Pour the rest of the chocolate coating over the whole pyramid, and before it sets, use the tip of a knife to draw stone patterns into the surface...
Set your pyramid on a serving platter and enjoy!


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