Club Med Insider

Richard’s Club Med Turkoise Tiramisu Recipe

Richard’s Club Med Turkoise Tiramisu recipe
Espresso photo by Diane Cu .

Thanks to wonderful guest and Club Med Insider, Richard, for supplying this recipe. He wrote a good ole snail mail letter to Club Med Turkoise and recieved this recipe from Turkoise Pastry Chef Aaron Darch in reply.

Here are his thoughts below:

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. If not, here is a handy calculator .

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.

Ingredients 30 eggs (yolk and white separated)
800 grams Sugar Six
16oz containers of Mascarpone 1.5 liter coffee 1/4 liter coffee extract
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
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.
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).
Layer as such:
Bottom: sponge cake soaked with coffee mixture.
Second: tiramisu mixture
Third: another layer of sponge cake soaked with coffee mixture
Fourth: tiramisu mixture
Fifth: a very thin dusting of cocoa powder

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. 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.