Everybody knows how to make a Tiramisù, more or less. So what about something different? Recently in Italy the bombamisù has become quite popular, another of the thousands versions of tiramisù.
It is essentially a brioches, stuffed with tiramisù cream and a lot of cocoa powder at the top. Its preparation is not really fast, since you will have to wait the right amount of time to let the brioches dough to raise and the tiramisù sauce to become firm enough. Here we go.
For the brioches:
- 200gr of white flour
- 30gr of butter
- 30gr of sugar
- 1 egg
- 30ml of water
- 5gr of fresh yeast
- 3gr of salt.
For the tiramisù cream:
- 180gr of Mascarpone
- 150gr fresh cream
- 3 egg yokes
- 75gr of sugar
- 25gr of water
- Cocoa powder to sprinkle on the top
- 4 cups of cold coffee (possibly from the moka)
We start the preparation from the brioches dough. Remember to always sift the flour.
Melt the fresh yeast in the water and add all the ingredients (flour, butter, sugar, egg and salt) together in the mixer or in a bowl if you prefer to do it by hands.
The dough will become very sticky after about 10 minutes of kneading.
It is not going to be easy to manage, so help yourself with some additional flour in order not to let the dough stick to your hands or the surface where you are going to put the dough. We used a special silicon pad later to avoid the dough to stick. Make a big ball and cover it with a cloth. Let it rest in the oven, off and only with the light on, for about 2 hours.
After two hours take back the dough ball. You will notice that its volume is double its original one.
Divide the dough into smaller balls of around 30gr each and put them on a baking pan covered with baking paper.
You will be able to get about 14 brioches. Put the baking pan with the small balls back in the oven, remember to keep it off and only with the light on, and let it rest for another hour.
Meanwhile let’s prepare the tiramisù cream. At first take the 3 yokes, put them in a mixer and whisk them until they become foamy.
In the meantime put water and sugar in a pot, let the sugar melt in the water and put it on the fire. We recommend to use a thermometer, because you have to let the water and sugar reach a temperature of 121 degrees.
Once this syrup is ready, add it slowly to the yokes and keep whisking until all the syrup has been incorporated and the cream has become cold. Then cover it with plastic foil and put it in the refrigerator.
It is time to take the dough out and pre-heat the oven to 170 degrees. Once the oven is ready, put the dough inside and for 25 minutes. Keep the temperature to 170 degrees, because if it is too high, the brioches will be too dry and hard.
Once the brioches are ready, let them cool down.
Now let’s go back to the tiramisù cream: add to the first yoke cream the mascarpone and whip the cream. At the end add also the whipped cream and gently steer it with a circular movement from the bottom to the top, this will allow the cream to remain firm and foamy.
Once both brioches and cream are ready, it is time to compose the bombamisù. Cut the brioches in half, making the cut a bit closer to the top.
Dip the bottom part in the coffee and add a spoon of cream. Put the brioche cover and push gently.
At last sprinkle the cocoa powder as a last touch.