Pomegranate Tiramisu

INGREDIENTS

Yield: 12 pcs. (25cm length rectangle mould)

Pomegranate Syrup

200gFruttose Pomegranate Filling & Topping 70%

200gWater

20gCastor Sugar

10gFruttose Lemon Filling & Topping 70%

Mascarpone Mousse

375gMascarpone Cheese

375gCandia 35.1% Fat UHT Whipping Cream

150gCastor Sugar

9nosEgg Yolk

10gGelatin Powder

30gCold Water

60gWater

Tart Dough

150gCandia 82% Fat Unsalted Butter

95gIcing Sugar

30gGround Almond

1gSalt

1gVanilla Extract

58gWhole Eggs

250gPrima Featherlight Brand Wheat Flour

Cocoa Butter

Pomegranate and Vanilla Cream Deco

150gFruttose Pomegranate Filling & Topping 70%

2gGelatin Powder

10gCold Water

350gCandia 35.1% Fat UHT Whipping Cream

50gCastor Sugar

Fruttose products used for this recipe

PROCEDURE

Pomegranate Syrup

Combine all ingredients in a pot and just simmer the syrup.
Cool down before use to soak lady finger.

Mascarpone Mousse

Bloom gelatin with 30g of water and set aside.
Whip whipping until soft peak, place in a bowl and keep in the chiller. Place mascarpone in a bowl and allow it to be in room temperature for 10 minutes.
Combine sugar and 60g of water in a pot. Place egg yolk in the mixer and whisk until pale yellow while making pate a bomb.
Cook pate a bomb syrup until 118 degrees and pour over whipped egg yolk and whisk on high speed until pale and double in size.
Fold pate a bomb mixture with mascarpone, melt gelatin, temper with a bit of the mixture, fold again, add soft peak whipping cream, and use immediately.

Tart Dough

Cream butter, icing, salt, and vanilla just until smooth. Incorporate ground almonds and eggs just until combined.
Add in sifted flour and mix until just combined. Transfer the dough to a cling wrap, wrap neatly, and chill for at least an hour.
Once the dough is chilled properly, roll the dough to 3mm thickness. Freeze until firm, cut into 11.5cm length and 4cm width. Freeze again before baking.
Bake at 165 degrees for 15 minutes or until golden brown.
Apply cocoa butter after finishing baking to remain crispy.

Pomegranate & Vanilla Cream Deco

Bloom gelatin and cold water. Blend pomegranate and add melted gelatin. Allow the mixture to set. Whip cream until slightly stiff peaks, take 150g and keep in a piping bag.
Mix the rest of the whipping cream with the pomegranate filling.

Assembly

Cling wrap the base of the cake ring to ensure no leaking. Pour 180g mascarpone mousse at the bottom, soak the lady finger sponge with pomegranate syrup, cover with 200g mascarpone mousse, and freeze overnight.
Portion the cake into 3.5cm. Place on tart base. Decorate with dual colored cream and decorate with fresh pomegranate and chocolate squares.