Magnolia tiramisu variation
Tiramisu variation with chocolate, chestnut and bananas. Quantity enough for one larger and one smaller bowl. Decorated with gump magnolia.
Preparation steps
- Tiramisu variation
- For the ganache cream, boil the sweet cream, pour over the crushed chocolate and stir until melted. Allow to cool and whisk with a mixer.
- For the white cream, whisk the sweet cream with the sugar and slag fix, then stir in the whipped mascarpone cheese.
- For the chestnut cream, whisk the butter, chestnut puree and Bailey’s, add the sugar as needed (depending on the chestnut puree) and mix in the hazelnuts.
- Cover the bowls with cling film. Cut the bananas into slices and drizzle them with lemon juice. Arrange the biscuits, soak in a mixture of coffee, milk and Bailey’s, then bananas, ganache cream, soaked biscuits, bananas, white cream, and finally soaked biscuits, bananas and chestnut cream. White cream remains to coat around.
- Leave for a few hours in the fridge (preferably overnight), then roll out on a serving plate and coat with the remaining white cream. You can leave it white, or for the look like in the picture, prepare the cream by whipping the sweet cream, mix it with the whipped chestnut puree and nutella, add sugar as needed and mix in the hazelnuts. Coat with brown cream, sprinkle with ground biscuits, roasted and crushed various seeds and coconut mixed with green tea. Insert a flower pick or a thicker straw in the middle and then inject a pre-prepared rubber ornament.
- Decoration
- Instructions for making magnolia flowers are here, the difference is that they are made on wire and dried in bowls made of aluminum foil and slightly shaded with pink powder paint.
- Instructions for making a gummy bonsai tree are here, the only difference is that this time the buds and flowers of the magnolia are connected and the shape of the tree is a little different. Also, I coated the wood with brown gum and pressed the sare into the bark, and added some green moss (the green gum was pressed through a tea strainer, removed with a knife, the lower surface smeared with egg white and glued to the wood).
- Almost 1 and 2
- Gumpaste magnolia: 123
- Residue
Serving
the magnolia was supposed to be in the pot, but I didn't have enough chocolate to cover it with chocolate for modeling, and my gundjalo didn't want marzipan, so the hills fell out of the pot :(
