Monster Tiramisu

Products Used
0
139
103
By Chef Eddy Van Damme
Prep Time:
30m
Bake/Cook Time:
20m
Yield:
6 dessert glasses
Plan for:

Refrigerate 4 hours

Why let the kids have all the fun on Halloween? All it takes is the addition of two candy eyeballs and chocolate hair to turn traditional tiramisu into a fun Halloween treat. 

Porque dejar que los niños tengan toda la diversión en la noche de brujas? Todo lo que toma es agregar dos ojos de caramelo y cabello de chocolate para convertir un tiramisú tradicional en una golosina divertida del día de brujas.

 

 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Bring first listed water and first listed sugar to a full boil. Remove from heat, pour in a small bowl and place in freezer until cold. Once cold add coffee liquor  and set aside.
    2. Arrange six serving glasses on a tray. Cut ladyfingers as needed and arrange into each glass bottom about 1 1/2 to 2 ladyfingers.  Using a spoon pour a tablespoon of coffee syrup evenly onto ladyfingers. Set aside.
    3. In a cold bowl whisk heavy cream to soft and mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
    4. Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill saucepan with one inch of water and bring to boil, turn to a low simmer.  In a bowl whisk together egg yolks and measured water. Add sugar and whisk well. Place bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat (at this temperature egg yolks are safe to eat).
    5. Add mascarpone cheese and vanilla extract and whisk smooth.
    6. Add soft whipped heavy cream and gently fold into above using a spatula. In each glass ladle enough cream to fill glass halfway.
    7. Arrange another layer of ladyfingers and moisten with remaining coffee syrup.
    8. To make monster hair, melt dark melting wafers according to manufacturer’s directions. Place a sheet of parchment paper on the counter. Dip back of a knife into melted chocolate mixture and press chocolate dipped side onto paper. Keep repeating until almost all is used.  To make monster fangs, dip a toothpick in the remaining chocolate and drip small 1/2-inch lines onto parchment paper. Let harden.
    9. Place fangs on top of second layer of ladyfingers and cover with additional cream. Refrigerate for at least 4 hours. 
    10. Just prior to serving, remove chocolate hair from paper and place onto top of tiramisu. Place candy eyeballs just in front of chocolate, sprinkle with a little cocoa powder and serve.
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    Tiramisú Monstruo

    Products Used
    0
    139
    103
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    30m
    Tiempo de cocción / cocción:
    20m
    Rendimiento:
    6 vasitos de postre
    Plan para:

    Refrigerar por 4 horas.

    Porque dejar que los niños tengan toda la diversión en la noche de brujas? Todo lo que toma es agregar dos ojos de caramelo y cabello de chocolate para convertir un tiramisú tradicional en una golosina divertida del día de brujas.

     

     

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    1. Ponga a hervir el agua y azúcar descritos de primeros en la lista de ingredientes. Remueva del Fuego, vierta en un envase pequeño y coloque en el refrigerador hasta que este frio. Una vez que este frio agregue el licor de café y ponga a un lado.
    2. Coloque 6 vasos de servir en una bandeja. Corte las señoritas/ladyfingers como sea necesario y arréglelas en el fondo de cada vaso alrededor de 1 1/2 a 2 señoritas/ladyfingers. Usando una cuchara vierta una cucharada de jarabe de café de manera uniforme sobre las señoritas/ladyfingers. Ponga a un lado.
    3. En un envase frio bata con una espumadora la crema pesada hasta que tenga una consistencia suave y como un mousse. Es muy importante no batir hasta que se formen picos. Ponga a un lado en el refrigerador.
    4. Selecciones un envase y una olla que encajen bien juntos es decir que el envase no sobresalga de la olla. Rellene la olla con 1 pulgada de agua y ponga a hervir, luego baje la candela y deje que esté caliente. En un envase bata con una espumadora las yemas de huevo y el agua medida. Agregue azúcar y bata bien. coloque el envase sobre el agua caliente y bata constantemente hasta que la mezcla de yemas alcance una temperatura de 165 F. Remueva del calor (a esta temperatura las yemas de huevo son seguras de comer).
    5. Agregue el queso mascarpone y extracto de vainilla y bata bien hasta que esté suave.
    6. Agregue la crema pesada suavemente batida y gentilmente, usando movimientos envoltorios, mezcle con una espátula. En cada vaso agregue suficiente crema para rellenar el vaso hasta la mitad.
    7. Coloque otra capa de señoritas/ladyfingers y humedezca con el resto del jarabe de café.
    8. Para hacer el cabello de monstruo, derrita las obleas de acuerdo a las direcciones de fábrica. Coloque una capa de papel parafinado en el estante. Sumerja la parte de tras de un cuchillo en la mezcla de chocolate derretido y presione el lado sumergido en el chocolate sobre el papel. Siga repitiendo hasta que casi todo sea utilizado. Para hacer los colmillos del monstruo, sumerja un mondadientes en el resto del chocolate derretido y deje caer pequeñas líneas sobre el papel parafinado. Deje que se endurezca.
    9. Coloque los colmillos en la parte de arriba de la segunda capa de señoritas/ladyfingers y cubra con crema adicional. Refrigere por al menos 4 horas.
    10. Justo antes de servir, remueva el cabello de chocolate del papel y coloque sobre la parte de arriba del tiramisú. Coloque los ojos de caramelo justo en frente del chocolate, espolvoree con un poquito de polvo de cacao y sirva.

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