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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...

Tiramisu-Filled Swiss Roll


Ingredients

For the sponge cake:

  • 6 eggs, separated.
  • A pinch of salt.
  • 90g cake flour.
  • 150g sugar.
  • A 40x45cm baking sheet.
  • Parchment paper.

For the tiramisu cream:

  • 250g mascarpone cream.
  • 300g heavy cream.
  • 80g powdered sugar.
  • 3 gelatin sheets.
  • Two tablespoons of heavy cream.

You'll also need:

  • Two cups of strong coffee.
  • Two tablespoons of rum.
  • Cocoa powder.

Preparation

To make the sponge cake, preheat your oven to 180°C. Separate the yolks from the whites.
Beat the egg whites with a pinch of salt until they form stiff peaks — you want them really firm...
In a separate bowl, beat the yolks with the sugar until they turn pale and thicken nicely...
Using your hand or a spatula, gently fold in the sifted flour.
Finally, add the beaten egg whites in two batches. Don't stir — just fold them in gently with a spatula or your hand, using upward and downward motions to keep the air in.
Pour the batter onto the lined baking sheet, smooth it out, and bake for about 10 minutes. The sponge should be lightly golden.
Take it out of the oven...
While still hot, roll up the sponge along with the parchment paper and let it cool completely...
To make the tiramisu cream: Soak the gelatin sheets in a bowl of cold water.
Whip the 300g of heavy cream with the powdered sugar until stiff peaks form.
In a small pot, warm the two tablespoons of cream and dissolve the squeezed-out gelatin in it.
Then, mix this into the mascarpone cheese and beat well so everything blends smoothly.
Finally, fold in the whipped cream using a spatula — no stirring, just gentle folding...
Unroll the cooled sponge and brush it lightly with the coffee and rum mixture. Don't drench it — too much liquid and the sponge might crack when you handle it.
Spread the tiramisu cream over the sponge and roll it back up...
Pop the roll in the fridge until you're ready to serve.
Dust it generously with cocoa powder and either serve it whole or, like I did, slice it into portions...

Enjoy your dessert!
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