Cook the sugar with the water until it reaches 123°C.
Beat the egg yolks in a mixer, then slowly pour in the hot syrup.
Continue beating until completely cool to obtain a ‘pâte à bombe’ (‘Pâte à bombe’ is a preparation made from egg yolk and cooked sugar, often used for making mousses for layered desserts, Editor’s note) that is creamy and airy.
Add in the mascarpone, then add the agricultural rum for flavor.
Whip the heavy cream until it forms soft peaks.
Gently add the whipped cream into the mascarpone-rum mixture to achieve a light, airy texture.
Briefly dip the biscuits into the coffee.
Assemble the glasses: a first layer of biscuits, a layer of mascarpone-rum cream, a second layer of biscuits, and finish with the cream.
Smooth the surface with a spatula and chill for at least 4 hours.
Charles Azar has long been interested in pastry in all its many forms. Beyond mastering the essential techniques, he has developed his own unique touch and style. For several years now, he has been running a pastry consulting firm, working on local and international projects, and has opened his second artisanal ice cream shop, « Le Flocon, » where he works exclusively with pure, natural, seasonal ingredients. »
The Tiramisu evokes the warmth of coffee and the pleasure of sharing. It is a universal dessert, but one that also recalls the first gourmet memories we madee at The Chase. This dessert is part of the memories of the restaurant's golden age that we wish to prolong.
Charles Azar has long been interested in pastry in all its many forms. Beyond mastering the essential techniques, he has developed his own unique touch and style. For several years now, he has been running a pastry consulting firm, working on local and international projects, and has opened his second artisanal ice cream shop, « Le Flocon, » where he works exclusively with pure, natural, seasonal ingredients. »
The Tiramisu evokes the warmth of coffee and the pleasure of sharing. It is a universal dessert, but one that also recalls the first gourmet memories we madee at The Chase. This dessert is part of the memories of the restaurant's golden age that we wish to prolong.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
