Johann Lafer at Lafer! Lights! Delicious: Tiramisu parfait with mango-passion fruit compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Separate three eggs. Beat the egg whites with 1 pinch of salt until stiff, gradually adding 30 g of sugar. Beat the egg yolks with 30 g sugar and 2 tbsp. hot water until frothy. Fold in 1/3 of the egg whites. Sieve flour and starch onto the egg yolk mixture and stir in. Fold in the remaining beaten egg white and liquid butter. Put the sponge cake mixture on a baking tray (32 x 42 cm) lined with baking paper, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes

2. 2

   Sprinkle a clean tea towel with some sugar. Turn the sponge cake onto it, carefully peel off the baking paper. Let the sponge cool down. Line a box form (approx. 750 ml content, approx. 24 cm) with cling film. Cut the sponge cake to shape length, line the long walls and the bottom in one piece. Cut a lid to size. Let the sponge cake cool down

3. 3

   Cut the vanilla pod in half lengthwise and scrape out the pulp. Separate three eggs. Beat the egg yolks with icing sugar, vanilla pulp, espresso powder and 1 tbsp. hot water in a large bowl over a hot water bath until thick and frothy. Remove bowl from water bath and place in a bowl filled with ice water. Whisk the mixture with a whisk until it has cooled down completely and has a creamy consistency. Stir in the mascarpone. Whip the cream until stiff. Fold the cream into the cold egg mixture with the whisk. Pour the mixture into the mould, smooth it down and let it freeze for at least 2-3 hours

4. 4

   Cut the mango pulp from the stone, peel and cut into pieces. Halve the passion fruit and spoon out the pulp. Caramelise 50 g sugar in a pot until golden brown. Add the passion fruit and vanilla pulp, star anise and cinnamon stick and bring to the boil briefly so that the caramel and passion fruit pulp mix together to form a smooth compote. Stir in the mango pieces and allow to cool. Remove star anise and cinnamon stick before serving

5. 5

   Turn the parfait out of the mould and cut into slices. Arrange on plates together with the compote and serve

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
640 kcal

CARBS
52 g

FATS
42 g

PROTEINS
11 g