Coffee Dessert – Tiramisu Soufflé with Strawberries

Only if you do your job with passion, you can achieve an excellent result. Thomas Kostner, head patissier at the Hotel Castel, delights his guests with excellent workmanship and innovative creations. After his years of wandering and learning in Switzerland, Canada and Germany he returned to his home country of South Tyrol, where he has been enhancing preferably fresh seasonal fruit with chocolate for his creations as one of the best in his league at the Hotel Castel for the last five years – but why not with coffee as well? The great variety of high-quality products gives him an incentive to keep trying out new things and satisfying even the most demanding guests with his creations.

serves 8

Mascarpone cream
45 g egg yolk
45 g icing sugar
lemon juice
125 g mascarpone
1 leaf gelatine
10 g whisky
125 g whipped cream

Beat egg yolk with icing sugar to a creamy consistency, add mascarpone and lemon juice and beat a little longer. Dissolve the soaked gelatine in whisky and stir into the cream, then fold in whipped cream and put in a cool place.

Thin coffee biscuit
150 g espresso
50 g caster sugar
5 g agar

Bring espresso and sugar to the boil. Stir in agar and boil again briefly. Leave the mixture in a cool place, mix it, press it through a fine-meshed strainer and spread thinly on a foil; then dry in a dehydrator at 60° C.

Mascarpone soufflé
200 g mascarpone
4 organic egg yolks, fresh
20 g lemon juice
vanilla pod
10 g whisky
1 g xantana
1 g guar gum
4 organic egg whites, fresh
60 g caster sugar
10 g wheat starch
1 tsp coffee paste

Stir together mascarpone, egg yolks, lemon juice, xantana, vanilla and guar gum. Lightly beat egg whites with salt, then whisk with sugar and wheat starch until not too stiff, and carefully fold into the basic mixture. Stir one spoon of the mixture into the coffee paste. Fill mixture into soufflé ramekins, mix coffee mixture in unevenly and spread out smoothly. Lay saucepan out with baking parchment, pour in two fingers high of hot water, put the ramekins in, bake in oven preheated to 220°C for 12-13 minutes.

Coffee jelly
125 g strong espresso
100 g water
50 g caster sugar
20 g Kahlua
2 g agar
1 leaf gelatine

Bring espresso, water, sugar and Kahlua to the boil. Stir in agar and boil briefly again. Add soaked and squeezed out gelatine, put the mixture on a big flat plate immediately and leave to cool. Cut 7 cm leaves with a round biscuit cutter.

Finally squirt mascarpone cream onto a plate with a ten-hole bag and garnish with sponge fingers, strawberries and coffee biscuit. Put the coffee jelly on the plate and serve the soufflés immediately, so that the soufflé will not collapse.

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