Method for producing a confectionery, in particular tiramisu

Abstract

The present invention relates to a method for producing a confectionery, in particular tiramisu, comprising the steps of a. subjecting white chocolate to a tempering process by i. melting said white chocolate at a temperature of at least 40°C and ii. spreading the melted chocolate on a cooling surface, wherein the chocolate cools to a temperature in a range from 26 to 30°C and a tempered chocolate is obtained; b. sponge pieces, in particular sponge finger pieces, are mixed with the tempered chocolate obtained in step a.ii and with coffee in order to obtain a confectionery base; c. a confectionery intermediate layer comprising sugar and egg yolk as well as cream and / or a cream cheese, in particular mascarpone, is distributed on the confectionery base; and d. truffle chips are distributed on the confectionery intermediate layer in order to obtain a bouquet layer.

Description

[0001] Method for producing a sweet dish, in particular of

[0002] Tiramisu

[0003] The present invention relates to a method for producing a dessert, in particular tiramisu. The invention further relates to a dessert that can be produced according to this method, and to a kit for preparing the dessert.

[0004] Tiramisu is an Italian dessert specialty that enjoys great popularity worldwide. Its origins lie in the Veneto region. The exact date of its creation is not definitively established, however, it is assumed that the first versions were created as early as the 19th century.

[0005] The traditional preparation of tiramisu consists of layers of löf felbisquit soaked in coffee, topped with a cream made from mascarpone, sugar, and egg yolks, and finished with a layer of cocoa powder sprinkled on top. Classic recipes are curated by the Accademia del Tiramisü (https: / / .accademi.de / tiramisü.com), which also oversees the The original recipe from Treviso is listed.

[0006] Based on the traditional preparation, numerous variations of tiramisu have been developed in different regions of Italy and around the world, differing from the classic recipes in their ingredients and flavors. For example, in the Veneto region, where tiramisu is believed to have originated, the coffee-soaked ladyfingers are often flavored with amaretto or Marsala. In some regions, ricotta or quark is used instead of mascarpone for the cream to create a lighter version. Some creative interpretations also include fruits such as strawberries or raspberries to give the tiramisu a fruity note.

[0007] What all the well-known recipes have in common is that the Löf felbisquits, which form the base of the dessert, are soaked or immersed in coffee. Because Löf felbisquits can absorb a relatively large amount of liquid, an intense coffee flavor is achieved without the mascarpone cream being diluted and the dessert losing its creamy consistency. However, this process softens the Löf felbisquits. Their crispness is therefore lost when eaten, which is often desirable in modern gastronomy.

[0008] Furthermore, it is desirable to further accentuate the popular taste of tiramisu, which results from the combination of the aforementioned ingredients, or to expand it with new flavor notes that harmonize well with the combination.

[0009] The object of the present invention is therefore to provide a method for producing tiramisu which, on the one hand, retains the crispness of the ladyfinger biscuits used for the tiramisu base and, on the other hand, accentuates the typical taste of tiramisu and expands the combination of conventional ingredients to include further flavor notes. This object is achieved by the method according to claim 1. Preferred embodiments are given in the dependent claims.

[0010] According to claim 1, the invention thus relates to a method for producing a dessert, in particular tiramisu. Within the scope of this application, the term "tiramisu" therefore includes modified preparation methods of tiramisu based on the aforementioned traditional preparation.

[0011] The inventive method, according to claim 1, comprises the step of subjecting a. white chocolate to a tempering process.

[0012] Specifically, in step a. the white chocolate is i. melted at a temperature of at least 40°C and ii. the melted chocolate is spread on a cooling surface, whereby the chocolate cools to a temperature in the range of 26 to 30°C.

[0013] This process yields what is known as tempered chocolate. This chocolate has chocolate crystals distributed throughout its mass, which results in a crispier texture when eaten than the chocolate mass before tempering. The term "white chocolate," as used in the context of the present invention, encompasses any chocolate whose

[0014] The main ingredients are sugar and cocoa butter, but unlike conventional chocolate, it is not made using the entire cocoa mass and therefore does not contain cocoa powder. The term also specifically includes dairy-free white chocolate, which allows for the production of a sweet treat for consumers with a corresponding intolerance and / or those who prefer a vegan diet.

[0015] According to another preferred embodiment, the cooling of the molten chocolate to a temperature of approximately 28°C takes place in step a . ii.

[0016] Subsequently, in a further step, biscuit pieces, in particular spoon biscuit pieces, are mixed with the temperage chocolate obtained in step a.ii and with coffee to obtain a dessert base.

[0017] The term "biscuit pieces" generally refers to bite-sized pieces obtained by breaking biscuits. These can be roughly the same shape and size as traditional sprinkles. The combination of biscuit pieces with white tempera chocolate ensures that the dessert base retains its crispness throughout the preparation process. Because white chocolate (rather than regular chocolate) is used, it blends seamlessly into the balanced flavors of the ingredients prepared using classic methods, without overpowering the overall taste.

[0018] According to the claimed procedure, in a further step c, a dessert base is applied to the dessert base.

[0019] Intermediate layer comprising sugar and egg yolks as well as cream and / or a cream cheese, in particular

[0020] Mascarpone, spread.

[0021] The term "cream" (or "whipped cream") as used in the present invention covers all possible forms of cream, including cream products such as whipped cream and crème double. This includes, in particular, cream products of all fat grades, including half-and-half (with a fat content of approximately 15%), full-fat cream (with a fat content of approximately 35%), and double cream (with a fat content of approximately 45%). Powdered cream products, which can be obtained, for example, by standardizing, concentrating, and drying milk, are also conceivable. The fat content of such cream products is typically between approximately 42% and 60%. Preferably, as in traditional preparation, a cream cheese, especially mascarpone, is used, which is made from cream thickened with citric, tartaric, or acetic acid.The term "egg yolk" also includes egg yolk powder, which can be used particularly in the large-scale production of the dessert.

[0022] The term "cream" (or "cream") also includes dairy-free or lactose-free cream products. According to another embodiment, a dairy-free cream or cream cheese product is used in step c as the cream and / or cream cheese. This allows the production of a dessert according to the invention for consumers with lactose or casein intolerance or for consumers who prefer a vegan diet. Possible dairy-free alternatives to conventional cream include products based on cashew cream, tofu cream, or coconut cream. Regarding alternatives to conventional cream cheese, soy- or almond-based cream cheese products are particularly preferred.

[0023] Finally, in a further step, truffle shavings will be distributed on the dessert layer to create a bouquet layer.

[0024] The truffle shavings create a surprising bouquet of flavors that harmonizes perfectly with the classic tiramisu ingredients, even accentuating them. The measured use of coffee further enhances the taste experience, preventing the truffle flavor from being overpowered and allowing the shavings to fully develop their aroma. Because the truffle shavings don't swell in the coffee and their flavor is only released when chewed, the dessert has a very fresh character.

[0025] According to a particularly preferred embodiment of the invention, in step d, shavings of white truffle, in particular white Piedmont truffle (Tuber magnatum Pico), are distributed on the dessert layer. This further enhances the exquisite flavor of the dish and optimizes the taste experience.

[0026] Furthermore, it is preferred that salt is added in step b. This can further enhance the flavor. All common forms of table salt can be used, including fine-grained salts, Fleur de Sei, and / or Maldon® salt. A particularly beneficial effect on the flavor is achieved by using fine-grained salts, such as those obtained from Swiss saltworks, especially Sei des Alpes and / or Jurasei.

[0027] Preferably, the amount of salt added is approximately 0.6 to 1.0 g per 100 g of biscuit pieces.

[0028] As mentioned above, in step b) biscuit pieces, in particular spoon biscuits, and coffee are mixed with the tempera chocolate obtained in step a.ii. Preferably, the tempera chocolate is added before the coffee. During this process, the tempera chocolate cools to a temperature at which it solidifies. This makes the mixture of spoon biscuits and tempera chocolate crisp, and the crispness of the dessert base is not affected by the subsequent addition of the coffee.

[0029] Unlike the conventional preparation method, the spoon biscuits are not soaked in coffee, but rather only a relatively small amount is added. In particular, the coffee can be added as an aerosol using a spray device or nebulizer. Alternatively, the coffee can be added drop by drop using a pipette or similar device. Preferably, the percentage of the weight of the added coffee to the total weight of the dessert base is in the range of 0.2 to 1.2%, more preferably 0.5 to 1.0%, and most preferably 0.6 to 0.8%. Espresso is generally used, and for its preparation, pure Arabica beans, pure Robusta beans, or a blend of these can be used.

[0030] Arabica and Robusta beans can be used.

[0031] According to another preferred embodiment, coffee powder is additionally added. The preferred percentage ratio of the weight of the added coffee powder to the total weight of the dessert base is between 0.2 and 1.0%.

[0032] To further emphasize the refreshing effect that unfolds upon consumption, the dessert layer is preferably pre-treated according to step c before being spread on the dessert base by stirring it in a container chilled to a temperature below 0 °C. This gives the dessert layer an extremely creamy consistency with a superb melt-in-the-mouth texture.

[0033] The creamy consistency is achieved by whipping the dessert layer, especially the mixture of mascarpone, egg yolks, and sugar, until it is lightly beaten and aerated. The homogeneity of the mixture increases with increasing whipping speed. This is another difference from the standard methods for classic mascarpone.

[0034] Tiramisu preparation.

[0035] An egg bowl, like those used for making ice cream or semifreddo, can be used as a container. The stirring process is usually carried out for as long or as often as necessary to ensure that as few large ice crystals as possible form.

[0036] In addition to the method described above, the present invention also relates to a dessert, in particular tiramisu, that can be produced according to the method. This dessert comprises a dessert base based on biscuit, in particular ladyfingers, and a dessert layer arranged thereon, comprising sugar and egg yolks as well as cream and / or a cream cheese, in particular mascarpone. The dessert is characterized in that the dessert base contains ladyfinger pieces mixed with coffee and white chocolate treated by means of a tempering process, and the dessert also comprises a bouquet layer containing truffle shavings, which is arranged on the dessert layer.

[0037] In the context of this invention, the term "dessert" is to be interpreted broadly and includes both dessert preparations for multiple portions and single portions. Furthermore, dessert preparations in the form of pralines or amuse-bouches are also included under the term "dessert".

[0038] According to another aspect, the invention also relates to a kit for preparing the aforementioned dessert. The kit comprises a first component for a dessert base, a second component for a dessert middle layer, and a third component for a bouquet layer. Analogous to the description above, the dessert base contains ladyfinger pieces mixed with coffee and white chocolate treated by means of a tempering process. The dessert middle layer, in turn, contains sugar and egg yolks as well as cream and / or a cream cheese, in particular mascarpone, while the bouquet layer contains truffle shavings. In the kit according to the invention, each of the three components is packaged in separate compartments of a packaging unit. This ensures that the components are only assembled shortly before consumption, thus preserving the crispness and freshness of the taste even over a longer storage period.This can be maintained over a longer distribution chain. Therefore, the dessert can be offered in a ready-to-eat form in department stores or grocery stores without any noticeable impairment of the quality of the finished product.

[0039] In this regard, it may be preferred that at least some of the packaging units are filled with a protective gas in their headspace. Furthermore, it may be preferred that the kit is designed for storage in a freezer compartment and that the packaging units are designed and labelled accordingly.

[0040] The invention is illustrated by the following exemplary embodiment.

[0041] Example

[0042] To prepare one serving of tiramisu according to the present invention, 60 g of white chocolate is melted in a bowl over a water bath. The melted chocolate is then spread with a spatula onto a cooling surface, whereupon the melt cools to a temperature of approximately 28 °C, resulting in (white) tempera chocolate.

[0043] In a second step, 50 g of ladyfinger biscuits are broken into bite-sized pieces and mixed with the still-liquid tempera chocolate to create a dessert base. The resulting crumbles, in which the tempera chocolate has solidified due to the temperature drop during mixing, are then moistened with 1 ml of coffee. Approximately 0.5 g of ground coffee is added for this purpose. In a third step, 200 g of mascarpone are stirred in an ice-cold container stored in the freezer (at approximately -20°C) and mixed with 35 g of sugar and the yolks of 2 eggs to form a homogeneous mixture. This mixture is then spread or spread over the dessert base as a layer.

[0044] Finally, the Piedmont truffle is finely shaved and the resulting truffle shavings are distributed as a bouquet layer on the dessert's intermediate layer.

Claims

Patent claims 1. A method for producing a dessert, in particular tiramisu, comprising the steps of: a. subjecting white chocolate to a tempering process by i. melting it at a temperature of at least 40°C and ii. spreading the melted chocolate on a cooling surface, whereby the chocolate cools to a temperature in the range of 26 to 30°C and a tempered chocolate is obtained; b. mixing biscuit pieces, in particular spoon biscuits, with the tempered chocolate obtained in step a.ii and with coffee to produce a dessert. to obtain a basis; c. to build a dessert base on the dessert base The intermediate layer consists of sugar and egg yolks as well as cream and / or a cream cheese, especially mascarpone; and d. truffle shavings are distributed on the dessert intermediate layer to create a bouquet layer.

2. Method according to claim 1, wherein in step d chips of white truffle, in particular white Piedmont truffle (Tuber magnatum Pico), are distributed on the dessert intermediate layer.

3. Method according to one of the preceding claims, wherein the cooling of the molten chocolate to a temperature of approximately 28°C takes place in step a.ii.

4. Method according to one of the preceding claims, wherein salt is also added in step b.

5. Method according to any of the preceding claims, wherein in step b coffee is added in an amount such that the percentage ratio of the weight of the added coffee to the total weight of the dessert base is in the range of 0.2 to 1.2%, preferably 0.5 to 1.0% and particularly preferably 0.6 to 0.8%.

6. Method according to any of the preceding claims, wherein the dessert intermediate layer according to step c is pretreated before being distributed on the dessert base by stirring it in a container cooled to a temperature below 0°C.

7. Dessert, producible according to a method according to the preceding claims, comprising a dessert base based on biscuit, in particular ladyfinger biscuit, and a dessert intermediate layer arranged thereon comprising sugar and egg yolk as well as cream and / or a cream cheese, in particular mascarpone, characterized in that the dessert base contains ladyfinger biscuit pieces in a mixture with coffee and white chocolate treated by means of a temperage process, and the dessert also comprises a bouquet layer containing truffle shavings, which is arranged on the dessert intermediate layer.

8. Kit for preparing the dessert according to claim 7 comprising a first component for a dessert base, a second component for a dessert intermediate layer and a third component for a bouquet layer, wherein the dessert base The dessert contains spoon biscuit pieces mixed with coffee and white chocolate treated by a temperage process, the dessert layer contains sugar and egg yolk as well as cream and / or a cream cheese, in particular mascarpone, and the bouquet layer contains truffle shavings, wherein each of the three components is packed in separate compartments of a packaging unit.

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