Pumpkin Spice Latte Macchiato Tiramisu

Pictured above: Pumpkin Spice Latte Macchiato Tiramisu Parfaits are garnished with Turitella Chocolate Sticks, Dark Chocolate Crispearls and our Extra Red Cocoa Powder. 

Recipe by: Joan Repato

Ingredients:

Tiramisu Cake or Parfaits

3  Sheets                          Vanilla Sponge Sheets, cut to desired sizes

300g                                 Espresso Flavored Light Simple Syrup (recipe below)

 250g                                Fond Royal Mousse Mix

1000g                               Medium peak whipped cream *See recipe notes

200g                                 Water

3g                                     Pumpkin Spice Baking Flavor

50g                                   Latte Macchiato Flavor Paste

For garnish                       Cocoa Powder, Red, 22-24%

For garnish                       Turitella Chocolate Sticks (optional)

For garnish                       Dark Chocolate Crispearls (optional)

Espresso Flavored Light Simple Syrup                                

3.5 oz (100g)                        Granulated Sugar

7 oz (200g)                           Water

15g                                       Espresso Flavor Paste  

Special Equipment:

Cake Band Roll

Stainless Steel Cake Ring Mold (Optional, if creating a cake)

Pastry Brush

Instructions:

Fond Royal Mousse Mix

1.) Whisk together the Pumpkin Spice Baking Flavor and Latte Macchiato Flavor Paste with 8.80 oz (250g) of cold water (77°F, 25°C); then whisk in 7 oz (200g) of Fond Royal Neutral Mousse Mix. 

2.) Fold into the 35 oz (1000g) of medium peak whipped cream.

3.) Place fond royal mousse in the refrigerator until ready to use.

Espresso Flavored Light Simple Syrup

1.) Place sugar and water in a saucepan and bring to a boil. Allow to cool.

2.) Stir together simple syrup and Espresso Flavor Paste until fully combined. 

Tiramisu Cake or Parfaits

1.) If making a cake, line the inside of the cake ring mold with an acetate cake band. Brush the first layer of cake with the Espresso Flavored Simple Syrup and place inside the cake ring mold. If making a parfait, brush your first layer of cake and place inside a parfait glass.

2.) Pipe the prepared mousse as desired on top of the first layer of cake and dust with the Red Cocoa Powder.

3.) Brush the second layer of cake with the Espresso Flavored Simple Syrup and place inside the cake ring mold or parfait glass. Pipe the prepared mousse again on top of the second layer of cake and dust with the Red Cocoa Powder.

4.) Repeat with the third and final layer of cake, piping the mousse and dusting with the cocoa powder.

5.) Chill to set, approximately 1 hour before serving. Optional: Garnish with chocolate decorations as you wish.

Pictured above: Layers of espresso flavored sponge cake and piped Pumpkin Spice Latte Macchiato mousse are sprinkled with Extra Red Cocoa Powder for a stunning autumnal presentation.

Recipe Notes:

*For the perfect medium peak whipped cream, whip until firm, glossy peaks form that curl down slightly at the ends. 

**Chef Joan used our Turitella Chocolate Sticks and Dark Chocolate Crispearls to garnish the parfaits and our Extra Red Cocoa Powder to garnish the cake.

Have a recipe you'd like to share? We want to see your sweet style! Tag us on social @ifiGOURMET and use #GourmetSweets for a chance to get featured on our channel!