Club Med Insider

Richard says Good news: I have the recipe! I got it by sending an old fashioned letter (remember those?) directly to Turkoise, and addressed to the pastry chef. He sent a nice e-mail back with all the details. Bad news: It's pretty complicated for this amateur cook, it serves 500 people, and is in metric units.

If Club Med doesn't have any objection I'll be posting it here soon. Posted July 29, 2009, 8:28 pm

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Richard says How can I refuse a request from the beautiful and talented editor? Isn’t she great? And what a terrific smile :-)

Please bear with me as I’m getting clarification on the amount of coffee extract needed. I’ll be back with all the details in a few.
Posted July 31, 2009, 11:07 pm

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Richard says The recipe is long so I'll have to break it up into a few posts as there is a character limit for each post. Here are a few preliminary notes. This is the original recipe that serves 500 people. I know this isn't a cooking forum, but perhaps someone out there has experience converting Metric to English cooking units, and can post a converted version. Posted August 3, 2009, 10:33 pm

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Richard says Club Med – TiraMisu Part 1 By Turkoise Pastry Chef Aaron Darch This recipe is meant for 500 people and provides enough for three 12” x 20” x 2" deep hotel pans. Dividing the recipe by three would provide you with a single hotel pan. So I figured, even by six would be suitable for a dinner party/family meal. Posted August 3, 2009, 10:35 pm

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Richard says Club Med – TiraMisu Part 2. Ingredients 30 eggs (yolk and white separated) 800 grams Sugar Six 16oz containers of Mascarpone 1.5 liter coffee 1/4 liter coffee extract Posted August 3, 2009, 10:37 pm

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Richard says Club Med – TiraMisu Part 3: 0.9 liter water. 0.5 liter sugar (*). 1 Cup Amaretto. 15 sheets of gelatin (check google for comparison of sheet to powder if sheets are unavailable). 1.5 liter whipping cream 4 baking pan-size sheets of sponge cake (chocolate if possible, but any flavor works). Directions Next... Posted August 3, 2009, 10:59 pm

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Richard says Club Med – TiraMisu Part 4: Directions. Once the eggs are separated, make a meringue with the egg whites and 800 grams of sugar. Soften the Mascarpone in a separate bowl until fairly soft and easy to manipulate. Once the mascarpone is soft, incorporate the egg yolks in small portions at a time to ensure proper consistency. Whisk until the yolks and mascarpone are well blended. Posted August 3, 2009, 11:02 pm

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Richard says Club Med – TiraMisu Part 5: Directions. In a separate bowl add the coffee, coffee extract, water, .5 liter of sugar and Amaretto -- blend until sugar dissolves. Place the 15 sheets of gelatin in a bowl and cover with cold water. Put aside to allow the gelatin to soften. Line three 2" hotel pans (standard hotel pan) with sugar and then the sponge cake. Soak the sponge cake with the coffee mixture (using a brush to apply equally). Posted August 3, 2009, 11:04 pm

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Richard says Club Med – TiraMisu Part 6: Directions. Whip the 1.5 liter of whipping cream and once whipped cream, add to the mascarpone mixture. Drain water from gelatin and (leave a bit in there for the next step) place over heat to allow the gelatin to completely melt. Once the gelatin is completely melted, let it cool only slightly and then add it to the mascarpone mixture. Mix the meringue with the mascarpone mixture. Posted August 3, 2009, 11:05 pm

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Richard says Club Med – TiraMisu Part 7: Directions. Layer as such: 1- bottom - sponge cake soaked with coffee mixture. 2- tiramisu mixture. 3- another layer of sponge cake soaked with coffee mixture. 4- tiramisu mixture. 5- a very thin layer of cocoa powder. Posted August 3, 2009, 11:07 pm

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Richard says Club Med – TiraMisu Part 8: Footnotes *The 0.5 Liter of sugar is measured in volume rather than weight because I use a 1 gallon measuring beaker for the coffee solution and once it is all combined I add sugar until it reaches the half-liter marking. Posted August 3, 2009, 11:09 pm

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Richard says Club Med – TiraMisu Part 9: Footnotes. If you are looking for something to do with a small meal of 5-10 people, a good idea is to use a glass bowl (or any type of deep baking dish) and then divide the recipe by 3... 4 might work as well but I do honestly believe for the integrity of the entire recipe that a division of 3 will provide the closest idea of what you enjoyed during your visit here. Posted August 3, 2009, 11:10 pm

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