Chicken Farm Baker’s Project # 28 : Tiramisu in my style: Mocha Oreo Tiramisu

I know you will say, “What a long recipe! ^^”, well, it’s long, haha. 
Actually when I see the theme of this month “Chicken Farm Baker’s Project # 28 : Tiramisu in my style”, I started thinking ^^ “What kinds of the Tiramisu that I really want to try?”.
You can see that I really love Tiramisu, very very much, I make it again and again, so, the traditional Tiramisu is the best for me. But when I got this project, I have to think about it in a new way. Anyway, it’s not hard for me because there are so many possibility to create by combining this delicious cream with anything else.
And for me I think that I really want to mix this cream with the Oreo and coffee mousse, well, it’s a classic with a little twist. The Oreo is one of my favorite, and coffee is my beloved flavor too, I think they will be great together in one cup with the delicious mascarpone cream. But for me, I always want to try something, so I choose to make the crumbs by myself. It’s very easy to make and the taste is more deep (it’s very chocolately haha), and adding the meringue on top balance everything in the cup.


So I give this recipe as a suggestion, you can do exactly the same as me or you can go on the short-cut that I will tell you now and create this dessert a lot faster than me, ^^. Because you can use the Oreo and store-bought meringue, so it will left you to make only 2 kinds of cream, and a chocolate disk. But for the chocolate disk, it’s great for presentation, because it will divide the chocolate crumbs layers with the mascarpone cream, so you can skip it without having any problem with the taste of the dessert.
Now that you know the express way to this delicious dessert, don’t just sit and read my blog, ^-^, let’s go to the kitchen, and create this Tiramisu at home and yes a lot faster than me.


Note on flavor: For this dessert I have to make a note for you, so that you can create the dessert that you will love ^^.
1. If you love the coffee flavor you just follow the amount  of the instant coffee that I give you, but if you just want a less bitter flavor, reduce the instant coffee to 6g, and reduce the sugar to 10g.
2. The meringue is not for the presentation only, it makes the dessert taste better, so please adding it in yours.
3. Let the dessert rest for 12-24 hours for the more delicious dessert.

Make the meringue:

Note: You will get more than you want for this recipe but don’t worried you will be happy to eating it on its own or with a bowl of whipping cream ^^.

Preheat the oven to 110°C

Line 1 baking sheet with baking paper.

In a sauce pan, put the sugar and water and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Temper the chocolate in microwave:

1. Place two thirds of the amount of chocolate that you are going to temper into a bowl; the third will be used later in the tempering process. You will need to use a microwavable plastic bowl as porcelain will become too hot.

2. Place the bowl into the microwave ad heat for 30 seconds on half power. Stir the chocolate and then return it to the microwave for another 30 seconds. Repeat this as many times as required until the chocolate has melted. Don’t be tempted to rush this stage of the process as the chocolate may burn if heated too long.

3. You will notice that the chocolate will start to melt slowly. When the chocolate has melted completely it should be around 45°C.

4. Add the remaining third of the chocolate to the melted chocolate and stir gently (don’t over-stir the chocolate). The cold chocolate will melt into the warm chocolate, lowering the temperature slightly.

5. The chocolate will become thicker and the cool chocolate may not melt completely. If this is the case, use a hairdryer or heat gun to slowly melt the chocolate, stirring at the same time. Take care not to overheat the chocolate. Just before all the chocolate has melted stop heating it and let it finish melting by itself.

6. Test the temperature of the chocolate to make sure you have tempered it correctly. If you have a thermometer the temperatures should be  29°C.

Note: If the chocolate is too hot, more cool chocolate needs to be added in order to cool it down.

Pour the chocolate over the plastic (or aluminium foil), and spread it over. let the chocolate firm up, check frequently when the chocolate stop sticking when touch it lightly with your finger tip, cut it into round circle (the same size as your glass). Put the chocolate sheet in the  refrigerator, for 10-20 minutes then take the disks out of the sheet.

Keep until require by placing between a sheet of wax paper in the refrigerator.

Melt chocolate and butter in a bowl over a warm water.
Sift the flour, salt and cocoa powder together.

Pour the melted chocolate and butter over the flour mixture and stir to combine.
Refrigerate for 2 hour or until firm.


Preheat the oven to 180°C
Line 1 baking sheet with baking paper.

Break the dough into small pieces (or use a knife to cut it if it becomes too firm).
Bake in the oven for 10 minutes, then reduce the temperature to 150°C and bake for 5 minutes more.
Take the crumbs out of the oven and let them cool completely before storing it in an airtight box.

Put the instant coffee and whipping cream (A) into a small saucepan and bring to boil, meanwhile beat the yolk with the sugar until combine.
When the whipping cream boil, pour it into yolk mixture, drop by drop and whisk constantly until fully combine.

Pour the mixture back into the saucepan and put over low heat, whisk until thicken, then take out of the heat and set aside. 

Whip the whipping cream (B) until soft peak form.

Scoop ¼ of the whipped cream into white chocolate mixture, and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Scoop ¼ of the whipped cream and white chocolate mixture into coffee mixture and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Put the mixture into a piping bag, and pipe the Crème Cappuccino into glasses.
Refrigerate while preparing the next step.


Make the Mascarpone Cream:

Beat egg whites with the rest of the sugar in a medium bowl until medium stiff peaks form. 

Place the milk chocolate disk over the crumbs, and pipe the Mascarpone Cream over the disk, Refrigerate until ready to serve.
When serving, arrange the meringue over the Mascarpone Cream.