Sugar-free Tiramisù

Procedimento

Sugar-free blend

1. In a bowl, mix all the three sugars, using a fine whisk. 
2. Transfer the mix into the bowl of a food processor and pulse until you get a thin and homogeneous powder.
3. Transfer the sugar-free blend into an airtight container (like a glass jar, for example) and store it at room temperature and away from the light. Always shake the jar before using the sugar-free blend as a replacement for sugar in cream, mousse, gelée and leavened dough recipes. 

Sugar-free ladyfingers

1. Preheat the oven to 200°C, static mode. Line a micro-perforated baking try with a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade). 
2. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, egg whites powder and sugar-free blend on a high speed until a medium-firm peak is reached.
3. Meanwhile, mix yolks together with salt. In a bowl, sift all the dry ingredients (plain flour, millet flour and baking powder) and mix, using a fine whisk.
4. Once the meringue is formed, reduce the speed to medium-low and add the yolks slowly and a little at a time. Whip until the yolks are fully incorporated and the batter looks pale and fluffy.
5. Stop beating and fold gently the dry ingredients through by hand with a flexible spatula. 
6. Pour the batter into the prepared silicone mat and spread it out evenly with a palette knife, so that it is level with the top of the mat (I mean, 1 cm high, as the height of the silicone mat).
7. Bake for 8 minutes, or until the ladyfinger biscuit has a firm skin on the outside, a nice golden colour and it is soft and dry to touch. 
8. Remove from the oven and allow to cool down completely. It is better to place the baked and still warm ladyfinger biscuit in the freezer for about 1h (or 30 minutes in the blast freezer), to stop its cooking and for better and easier cutting.
9. Cut out 3 rectangles, using a stainless steel cake frame of 10x20x4,5 cm. Store the ladyfingers rectangles wrapped in clingfilm in the freezer until assembly.

Sugar-free Huehuetenango coffee soaking syrup

Dissolve the sugar-free blend in the hot espresso coffe. Allow the coffee syrup to cool at room temperature.

Sugar-free and pasteurized mascarpone and vanilla cream

1. Soak the gelatin sheets in cold water.
2. Make the crème anglaise. In a saucepan, bring milk to simmer. Place yolks, sugar-free blend and salt into a bowl and mix, using a fine whisk.
3. Pour the hot milk over the yolks in 2-3 times, while mixing at each addition of liquid. Place everything back into the saucepan and re-heat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
   A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.
4. Strain the crème anglaise straight into the bowl of a stand mixer fitted with the whisk attachment. Add the soaked gelatin sheets, along with its soaking water. Whip at high speed until cool, pale and slightly airy. 
5. Gently incorporate the soft and room tempered mascarpone into the pasteurized egg yolks cream, with a scooping-and-folding motion, in order to obtain a smooth and soft cream. 
6. Semi-whip the cold fresh cream with the vanilla seeds, until soft peaks are formed. Gently fold the semi-whipped cream through the mascarpone cream, always with a scooping-and-folding motion, in order to obtain a light and fluffy cream.
7. Assembly the Tiramisù. Line a baking tray with Silpat mat and place on top a rectangular stainless steel cake frame (10x20x4,5 cm). Line the sides with 4 acetate strips of H 5 cm.
8. Insert a ladyfinger biscuit in the frame, with the golden skin facing down, touching the Silpat mat. Brush the biscuit in the frame with the soaking coffee syrup.
9. Transfer the mascarpone cream into a piping bag fitted with round Wilton #2A nozzle and pipe the mascarpone cream on top of the soaked ladyfinger biscuit, into 1 cm in thickness. Level it out, using a small palette knife. 
10. Place a second ladyfinger biscuit on top of the mascarpone cream (with the golden skin always facing down, touching the mascarpone cream) and press it gently and slightly down. Brush the biscuit with the soaking syrup and pipe on top the mascarpone cream, into 1 cm in thickness. Level it out with the palette knife.
11. Place the last ladyfinger biscuit on top of the mascarpone cream (with the golden skin always facing down, touching the mascarpone cream) and press it gently and slightly down. Brush the biscuit with the soaking syrup. Place the assembled Tiramisù in the freezer for approx. 3-4h or in the blast freezer for approx. 1h before unmoulding. 
12. Unmould the frozen Tiramisù and place in the fridge for 2h to defrost.

Crème anglaise (for the sugar-free whipped mascarpone crémeux, recipe below)

1. In a saucepan bring milk and cream to simmer. Place yolks, sugar-free blend and salt in a bowl and mix, using a fine whisk.
2. Pour the warm liquids over the yolks in 3 times, while mixing at each addition of liquid. Place everything back into the saucepan and re-heat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
   A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.
3. Strain the crème anglaise and weigh 230 g. Make the mascarpone crémeux (recipe described below).

Sugar-free whipped mascarpone crémeux

1. Soak the gelatin sheets in cold water.
2. Add the soaked gelatin sheets to the 230 g of crème anglaise and stir until the gelatin is completely dissolved. Allow the crème anglaise to cool to 40-45°C.
3. Once the crème anglaise is at 40-45°C, transfer into a mixing glass and add the soft and room tempered mascarpone. Emulsify with the immersion blender to get a smooth and silky crémeux.
4. Transfer the crémeux into a flat container, cover with clingfilm touching the surface and place in the fridge overnight (12h). 
5. The next day, transfer the crémeux into the bowl of a stand mixer fitted with the whisk attachment and whip to a piping consistency. Eventually, place the whipped mascarpone crémeux in the fridge for approx. 30 minutes before piping, so that it acquires more thickness. 
6. Transfer the whipped crémeux into a piping bag fitted with a ∅ 9 mm St. Honore piping nozzle (De Buyer #20) and pipe the mascarpone crémeux on top of the Tiramisù. Place the Tiramisù in the fridge.

Assembly and decoration

Dust the whipped mascarpone crémeux with cocoa powder just before serving. Garnish with chocolate thin crescents, edible flowers and edible gold leaf.