This delicious summer recipe from chef Danny Khezzar is the perfect change from the classic tiramisu.
Danny Khezzar, charismatic candidate of Top Chef, carried by Hélène Darroze during the 14th season, has an overflowing creativity. This time he tackles an iconic Italian dessert. The chef revealed his amazing version of tiramisu, which he has only made his family taste until now. Discover with us this latest creation of the talented chef, a secret that he shared just with us!
This recipe for apricot, coffee and tonka bean tiramisu by chef Danny Khezzar (for 10 people) requires the right equipment: a food processor, a piping bag (which can be replaced by parchment paper cut into two triangles) and… A spatula, does that ring a bell? While ideally, it’s best to use this flexible spatula with a rectangular tip, in the worst case scenario you can use a spoon! Let’s go?
If the chef suggests making the recipe from A to Z, starting with the foundations – the famous Italian savoiardi biscuits – we’ll spare you this step, hoping he won’t hold it against us because it requires a lot of dexterity. The main thing is to have a big packet of these Italian biscuits, and not dacquoises, macaroons or other ladyfingers. Follow the steps below for the recipe for 10 people shared by Danny Khezzar:
- The day before, we will start by preparing the syrup by bringing to the boil 100 ml of water mixed with 50 grams of sugar that we will pour on the following aromatic elements in a container: 10 grams of Guatemalan coffee beans, 100 grams of exhausted vanilla pod and 0.1 gram of tonka bean. We let the mixture infuse all night.
- The next day, we start by making the praline coffee. Make a dry caramel by pouring 100 grams of sugar into a saucepan over medium heat for 15 minutes. Never stir the sugar and let it cook. When the caramel begins to form, make circles with the saucepan to loosen the uncooked sugar until all the caramel is nice and brown and fluid.
- Pour the caramel onto a baking sheet (or parchment paper) and let it crystallize. Once cooled, break the caramel and add it to the following ingredients: 150 grams of Piedmont hazelnut, 30 grams of Guatemalan coffee beans, 100 grams of used vanilla pod and 1 gram of tonka bean. Mix everything in a food processor and then reserve in a bag.
- Next, we move on to the apricot preparation. Heat 250 grams of apricot pulp with 1 gram of grated tonka bean and 2.5 grams of agar-agar. Let the apricot puree reduce and gel. Once set, blend to obtain a gel. In a frying pan, caramelize, with 25 grams of butter, 125 grams of raw apricots, 5 grams of used vanilla pod, 0.1 bunch of verbena, 1 gram of tonka bean with a zest of brown sugar. This apricot mix should be soft but keep a little texture. Let them cool, cut into cubes and incorporate into the apricot gel.
- Time to prepare the tiramisu! Blanch 2.5 egg yolks with 50 grams of icing sugar. Mix 500 grams of mascarpone with 10 grams of amaretto then add the blanched yolks and smooth everything. Beat 5 egg whites and tighten them with 50 grams of icing sugar until stiff. Add the whites to the first mixture using a spatula.
And there you have it, all you have to do is assemble the tiramisu! Soak the biscuits in syrup, line with coffee praline, cover with a thin layer of cream, add a thin layer of apricot marmalade, cover with cream again, line with praline and add a layer of soaked biscuit. Finish with a final layer of cream and leave to rest for 12 hours in the fridge. The next day, dust with cocoa. Enjoy!