Tiramisu Mousse Mooncakes

 

Ingredient	Method
2B grade egg yolks 20g caster sugar　　 30g LP flour 50g milk 20g veg oil 15g cocoa powder 1tsp vanilla extract 2B grade egg whites 40g caster sugar	1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the wet ingredients beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add the match powder  into egg yolk mixture and mix well. 6. Next, add 1/3 of first portion of meringue into blue yolk mixture and mix to lighten the batter. 7. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 8. Pour the batter into small prepared tin and tap the air bubble. 9. Bake at 170C for 15-20 minutes or until golden brown. 10. Remove from oven and cool completely. Cut into round shapes using round cutter.
Mousse: 12g gelatin powder 30g hot water 350g whipping cream Pinch of salt 20g caster sugar 100g mascarpone cheese 60g White chocolate coins, melted Flavour A: 20g dark chocolate coins, melted Flavour B: 2tsp coffee powder+45g hot water+2tsp rum	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Mix mascarpone cheese with melted gelatin until combined. 4. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 5. Using a whisk, fold one-third of the cream into the mascarpone cheese gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. 6. Take 1-2 tbsp of cream and mix with melted dark choc coins.
Assembly 1. Pour 1tsp of dark chocolate mousse followed by 2tbsp of mascarpone mousse and tap into jelly plastic mooncake mould.  2. Dip the cake (both sides) into coffee rum mixture and place it into the center of the mould, chill for 15 min. 3. Pour the mascarpone mousse and 1tsp of dark chocolate mousse until full, freeze overnight. 4. To remove: with a hot water in a small bowl, dip the mooncake mould for 10sec and take out by pressed the mould gently. (not recommend to dip too long, or else the top pattern will fading.) *makes 5pcs.