Expressi Triple Shot
Reggio Expressi Jelly
- In a small saucepan, add in the water and sugar and stir. Place on a medium heat and bring just to the boil.
- When the sugar syrup has just come to the boil, take off the heat and stir in the softened gelatine until completely dissolved.
- Insert one EXPRESSI Reggio capsule in the EXPRESSI Coffee Machine (refer to machine instructions to ensure machine is set up for use). Select the ‘ESPRESSO’ button. Repeat this process an additional four times using five capsules in total.
- Pour the EXPRESSI Reggio coffee into a medium sized bowl.
- Once the gelatine is dissolved into the sugar syrup, strain the syrup through a fine sieve into the bowl and stir all ingredients together.
- Allow to cool to 20°C, meanwhile line a flat tray with cling wrap and then place eight serving glasses on the tray.
- When the gelatine has cooled, pour 10ml in the glasses and carefully place the tray into the refrigerator to set before the next layer.
- Reserve the remaining jelly to finish the glasses off.
- In a small saucepan, place the caster sugar (1) and 20ml of water and stir together. Clean down the sides of the saucepan with fresh water and a pastry brush and place onto a medium heat. Bring the sugar syrup to 121°C.
- Meanwhile place the egg yolks into an electric mixer with the whisk attachment. When the syrup heat is 115°C, start to whisk the egg yolks on a high speed. When the syrup reaches 121°C take the saucepan off the heat, lower the speed of the machine to medium and slowly pour in the syrup.
- Whisk the syrup and yolk mixture until warm.
- Meanwhile place the caster sugar (2) into another saucepan and 30ml of fresh water and stir to combine. Clean down the sides of the saucepan with fresh water and a pastry brush and place onto a medium heat. Bring the sugar syrup to 121°C.
- To make the meringue, place the egg whites into an electric mixer with the whisk attachment. When the syrup reaches 115°C, start to whisk the egg yolks on a high speed. When the syrup reaches 121°C take the saucepan off the heat, lower the speed of the machine to medium and slowly pour in the syrup into the whites. Whisk until warm.
- In a medium bowl, fold together the semi-whipped cream and mascarpone until completely combined. Fold the meringue into the mascarpone followed by the syrup/yolk mixture.
- Take the tray of glasses out of the refrigerator and pipe 20g of the tiramisu on top of the jelly. Place a layer of soaked sponge fingers and then pipe another 20g into the glass.
- Place back into the refrigerator and allow to set for one hour before finishing the last layer of jelly.
- Preheat the oven to 190°C. Place the egg yolks, sugar (1) and vanilla seeds into an electric mixer with the whisk attachment. Whisk on a high speed until light and pale. When ready set aside until needed.
- In a clean electric mixer, place in the egg whites with the whisk attachment. Whisk the whites on a high speed until a soft peak is formed. Reduce the speed and slowly pour in the sugar (2). Whisk until the sugar is dissolved and firm peaks are formed.
- Place the egg yolk into a medium place and fold in the flour, followed by the meringue as quickly as possible. Try not to knock a lot of the air out of the mix.
- Line a baking tray with baking paper and pipe the mix into a sponge finger shape, 3cm long and 1cm wide. The mix may spread a little. Dust the sponge fingers with extra icing sugar and bake in the oven for three minutes. Turn the tray around and bake for another three minutes.
Milano Soaking Liquid
- In a small saucepan bring the sugar and water to the boil over a high heat. When ready, take off the heat and allow to cool to 40°C.
- Insert one EXPRESSI Milano capsule in the EXPRESSI Coffee Machine (refer to machine instructions to ensure machine is set up for use). Select the ‘ESPRESSO’ button, which is the smallest cup option. Repeat this process an additional seven times using eight capsules in total. Place the EXPRESSI coffee into a medium bowl.
- When the sugar syrup has cooled, pour the syrup into the bowl with the EXPRESSI coffee. Reserve until ready to assemble the trifle.
- When ready for the sponge finger layer of the trifle, heat the soaking liquid to 40°C and place into a baking dish. Dip the sponge fingers in a few at a time. Allow to soak, then place the sponge finger onto a wire rack with a deep tray underneath to drain off any excess liquid.
- Place a layer of soaked sponge fingers on top of the tiramisu mousse in the glass and then finish with the second layer of mousse.
- In an electric mixer place the flour, salt, milk and egg in the bowl with the paddle attachment.
- Turn the speed onto low for five minutes and then increase the speed to high and mix for four minutes.
- Reduce the speed to medium and add in the fresh yeast and butter. Return the speed to high and mix until completely combined and all the mix has formed a dough.
- Remove the bowl from the mixer and cover with cling wrap or go-between. Place in a warm place and allow the brioche to prove for 30 minutes or until the dough has doubled.
- Divide the dough into 20g pieces and then roll into balls. Place onto a lightly sprayed baking tray and allow to rest in a warm place. Allow to prove for 30 to 40 minutes or until the balls have doubled in size.
- Meanwhile turn the deep fryer on and allow to heat up to 180°C. When the dough is ready, fry the doughnuts until golden brown.
- Remove the doughnuts from the oil and drain any excess oil on paper towel, toss in cinnamon sugar.
Valletta Flavoured Coffee Sherbet
- In a medium saucepan, bring the milk to 40°C over a low heat. Meanwhile mix together the sugar and milk powder.
- Remove the saucepan from the heat and add the sugar and milk powder to the milk along with the glucose. Return the milk to the heat and bring to 65°C over a medium heat.
- Insert one EXPRESSI Valletta capsule in the EXPRESSI Coffee Machine (refer to machine instructions to ensure machine is set up for use). Select the ‘ESPRESSO’ button which is the smallest cup option.
- Take the milk base off the heat and carefully pour into a clean container. Place cling wrap on the surface and allow to cool. Stir in the Frangelico and EXPRESSI Valletta coffee, before placing in the refrigerator to cool completely.
- Allow the mix to rest for at least two hours, then churn the milk sherbet in an ice cream machine, following the manufacturer’s instructions.
- In a medium bowl, pour in the milk and the lecithin powder and blend with a hand blender until the lecithin is completely combined.
- Strain the liquid with a fine sieve into a deep, flat bottom container.
- Cover the surface with cling wrap and reserve until ready to serve.
- Preheat oven to 180°C. Place a medium saucepan over a medium heat and allow to heat up. Add in a third of the sugar and heat until it turns golden brown caramel. Continue adding in the sugar bit by bit.
- When the caramel has reached a golden brown colour take off the heat and add in the glucose. Meanwhile place the chocolate into a small bowl and the pour the caramel over the chocolate, stir until completely combined.
- Line a flat tray with baking paper and then pour the chocolate caramel onto the tray. Spread thinly and then allow to set.
- Break the caramel into small pieces and then blitz in a dry food processor until a fine powder.
- Line a clean tray with baking paper and, using a sieve, sprinkle the powder evenly over the tray. Place into the oven for 10 to 15 minutes or until completely melted. Use a 5.5cm and 4cm cutter to cut the powder.
- Remove the tray of glasses from the refrigerator and carefully pour 20ml of cooled Reggio jelly onto the tiramisu layer. Place back into the refrigerator and allow to set completely.
- When ready to serve, use a hand blender to create bubbles in the milk foam, by placing it sideways and slightly above the surface to introduce air and produce bubbles. Spoon two dessert spoons into each glass.
- Place the cinnamon brioche doughnut in the middle of the glass and then quenelle the vanilla flavoured coffee sherbet on top of the doughnut.
- Garnish the trifle with a chocolate dust disc.
Recipe courtesy of Anna Polyviou