by The editors | November 25, 2019

Grove Stand Recipe: Fiola Miami’s Tiramisu

Photography by Kate Oakley


Serves 6

For the coffee cremeux

  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 1 ounce ground coffee
  • 1 ¼ ounces Egg yolks
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 2 ¼ ounces milk couverture chocolate, 38% cacao, such as Cacao Barry
  • ½ sheet silver gelatin, 170 bloom
  • 3 ½ tablespoons unsalted European-style butter, 83% fat

PREPARATION: Bring the milk, cream and sugar to a boil in a medium saucepan. Add the freshly ground coffee, turn off the heat, and allow to steep for 3 hours. Strain the mixture through a fine mesh sieve. Discard the coffee grounds. Reheat the coffee-milk mixture to 77 degrees and temper in the egg yolks. Cook the mixture, stirring constantly, to 181.4 degrees. Strain the mixture through a mesh sieve into a bowl with the chocolate and emulsify. Allow to cool to 122 degrees, and blend in the butter with a stick blender. Cover the surface of the mixture with plastic wrap and chill until ready to use.

For the zabaglione

  • 1/3 cup granulated sugar
  • 1 ½ ounces egg yolks
  • 1 tablespoon plus 1 teaspoon Madeira, 5 year aged
  • ¾ cup mascarpone cheese
  • ½ cup heavy cream
  • ½ tsp PreGel tiramisu paste

PREPARATION: Bloom the gelatin sheets in a bit of ice water until soft. Add the sugar to a medium saucepan, with enough water to give it a sandy consistency. Cook the sugar to 244 degrees (“firm ball” stage, in which the sugar will form a firm but pliable sticky ball that briefly holds its shape). Meanwhile, whip the yolks to the ribbon stage in a stand mixer. With the mixer running, carefully pour in the cooked sugar along the side of the bowl. Add the bloomed gelatin to the mixer. In a separate bowl, whip together the mascarpone, PreGel paste, madeira and heavy cream until the mixture forms soft peaks. Fold the cream mixture into the egg-sugar mixture and chill until ready to use.

For the chocolate pan di Spagna

  • 3 ¾ ounces Egg yolks
  • 1/3 cup plus 1 teaspoon granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons Tia Maria coffee liqueur
  • 5 ounces egg whites
  • ½ cup granulated sugar
  • ½ teaspoon PreGel tiramisu paste
  • Pinch salt
  • 1 cup King Arthur Sir Galahad flour
  • ½ cup extra brute cocoa powder, such as Cacao Barry
  • ½ teaspoon baking powder

PREPARATION: Heat oven to 360 degrees. Sift together the flour with the baking powder and cocoa powder. Set aside. Whip together the yolks, sugar, honey and coffee liqueur together until it reaches the ribbon stage. Combine egg whites and sugar in a large bowl, and whip until it forms medium peaks. Fold the meringue into the yolk mixture. Gently fold in the sifted flour in three additions. Pour into quarter sheet pan/jelly roll pan lined with parchment paper and bake for 6 to 7 minutes.


For the coffee foam

  • 2/3 cup heavy cream
  • ¼ cup whole milk
  • 1 ¾ ounces Egg yolks
  • 2 ½ tablespoons granulated sugar
  • ¼ cup whole Coffee beans

PREPARATION: Combine the cream, milk, sugar and yolks and blend with a hand mixer until the sugar is dissolved. Place the mixture into a large zip-lock bag, and add the coffee beans to the bag. Using a sous vide immersion circulator or a large pot set on a burner, cook the mixture for approximately 1 hour at 152 degrees. Strain the mixture through a fine sieve and cool over an ice bath.

For the coffee soak

  • 2 ¼ ounces Tia Maria coffee liqueur
  • ½ cup strong brewed coffee
  • 2 tablespoons simple syrup
  • Zest from ½ of a Meyer lemon
  • 1 teaspoon PreGel tiramisu paste

ASSEMBLY: Place the coffee cremeux and the tiramisu zabaglione in separate pastry bags. In clean champagne flutes, pipe in a layer of the coffee cremeux, then a layer of the zabaglione. Top with a layer of the coffee foam. Garnish with tempered chocolate décor.

Read more about CHEF TRABOCCHI and try his recipe for Fiola Miami Seabass Ceviche.

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