What You Need to Know
The technique involves whipping the mascarpone cheese to a temperature of 20-30°C, then slowly adding the coffee while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian pastry-making, where it is used to create a variety of tiramisu-based desserts.
Steps
- 1.
Tiramisu al Limone (Sicily): Creates citrus-infused emulsion
- 2.
Matchamisu (Japan): Stabilizes green tea powder
- 3.
Tiramisu Cake (France): Structural support for layered cake
The Science
Primary Reaction
emulsification