Tiramisu revisited (coffee ice cream, oat and cocoa crumble, amaretto cream, meringue and coffee gel)

Serves : 4

Preparation time: 35 minutes

Chilling time : 2 to 3 hours

Cooking time: 20 minutes

Topping

• 4 scoops coffee ice cream
• 8 mini meringues

Coffee gel

• 180 ml (3/4 cup) strong coffee
• 4 g agar agar
• 125 ml (1/2 cup) sugar
• 1 pinch salt
• Bring the coffee, agar agar, salt and sugar to the boil in a saucepan.
• Pour the mixture into a bowl and set aside in the fridge for a few hours.
• Using a hand blender, blend until smooth.
• Fill into a pipette and set aside.

Cocoa crumble

• 55 g (2 oz) flour
• 55 g (2 oz) oats
• 55 g (2 oz) unsalted butter
• 55 gr (2 oz) sugar
• 45 ml (3 tbsp) Cacao extra Brut 100% cocoa powder, Cacao Barry

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, mix flour, oats, butter, sugar and cocoa powder.
3. On an ovenproof tray lined with a silicone mat, spread the mixture and bake for 20 minutes. Leave to cool.

The cream

• 4 eggs, yolks and whites separated
• 1 pinch salt
• 60 ml (1/4 cup) sugar
• 250 gr (9 oz) mascarpone cheese
• 30 ml (2 tbsp.) Amaretto
• 1/2 lemon, zest

1. In a bowl, add a pinch of salt to the egg whites and whisk until stiff. Add half the sugar and continue whisking to obtain a firm meringue. Set aside.
2. In a bowl, whisk the egg yolks, then add the remaining sugar and whisk until smooth and fluffy.
3. Whisk in the whitened egg yolks, mascarpone, Amaretto, lemon zest and mix until smooth and creamy.
4. Add the meringue and, using a spatula, gently fold to obtain a light cream.