Coconut Tiramisu Squares
Coconut sponge, Tiramisu cream, Chocolate-coconut cream base, Chocolate-coconut mousse and Glaze — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Tiramisu – 4 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 45 min
Ingredients
Coconut sponge
| Ingredient | Quantity |
|---|---|
| Coconut Cake Mix | 750 g |
| Eggs | 300 g |
| Oil | 255 g |
| Water | 75 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 150 g |
| Water | 150 g |
| Cream (30% fat) | 750 g |
Chocolate-coconut cream base
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 400 g |
| Desiccated coconut | 50 g |
| Gelatine | 15 g |
| Water | 30 g |
Chocolate-coconut mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Cream 30% - to be removed | 500 g |
| Water | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 150 g |
Method
- Coconut sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into a frame of about 20 x 60 cm. Bake at 180°C for about 45 minutes. Cool and cut into 2 layers of equal thickness.
- Tiramisu cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the cream evenly on the coconut sponge layer and press lightly with the second layer.
- Chocolate-coconut cream base
Soak the gelatine in the water. Bring the cream to the boil and pour it over the desiccated coconut. Add the chocolate and the gelatine. Mix everything thoroughly until smooth.
- Chocolate-coconut mousse
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Gently combine this cream with the chocolate-coconut cream. Spread the mousse evenly over the coconut sponge. Chill.
- Glaze
Spread Paletta Cold Choco evenly over the chilled cake.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.