Here is the dessert made by Morgiane LAOUER, one of the finalists of the K-Food Challenge 2020.
To accompany her main course, she has made magnificent tiramisu inspired verrines with omija syrup and dried persimmons.
Chill the mascarpone and coconut milk.
Genoise :
Cream :
To make the sponge cake, mix the yeast with the flour.
Separate the whites from the yolks and whisk them together.
Add the sugar and continue beating.
Lower the speed and add the egg yolks.
Add the flour.
Bake for 10 min at 200°C.
After baking, let cool and soak with omija syrup.
To make the cream, beat the mascarpone.
Add the coconut milk and beat.
Add the powdered sugar and beat until the whipped cream is obtained.
Set aside in a cool place until the assembly.
In a verrine, alternate nicely the sponge cake, the cream and pieces of persimmons.
