Edible Coffee Cup: Tiramisu, Coffee and Caramel
Tiramisu / coffee / caramel
Even the cup is spooned.
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Moulding the cups
Melt the white chocolate. Line the inside of the clean cups in two layers, up to 6 cm high, with 15 minutes of cold between the layers. Insist on bottom and edge: about 2 mm thick. Cool for 30 minutes.
Remove the mold
Make a small notch in the carton above the chocolate and then tear and gently unroll the carton. Do not leave any pieces. The molded cups remain handle-free to be solid.
The cream
Whisk mascarpone, cream and icing sugar. Cut the biscuits into small pieces and soak for a second in the coffee.
Fill
In each cup: a spoonful of cream, coffee cookies, 10 g of caramel, then cream up to 5 mm from the edge. Powder cocoa.
The trompe-l'oeil
Refrigerate for 2 hours. Present on a real saucer. starts with a small spoon on the wall: the cup is eaten, the saucer is not.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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