Pink grapefruit tiramisu verrine

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Lemon Joconde sponge


    • Almond powder - 65g
    • Sugar - 60g
    • Egg - 200g
    • Flour - 40g
    • Egg white - 125g
    • Sugar - 80g
    • Butter - 60g
    • candied lemon (filaments) - 100g

    Mix together the ground almonds, sugar, eggs, flour and the semi-candied lemon.
    Beat the egg whites with the sugar.
    Combine the two mixtures. Add the cooled melted butter.
    Bake at 220 °C for 7-8 min.

  2. Pink grapefruit compote


    • Frozen fruit purée 100% : Pink grapefruit - 250 g
    • pectin NH - 8g
    • Gelatine leave - 3
    • Sugar - 25g
    • Grapefruit (Supreme) - 125g

    Heat the puree to 40 °C.
    Pour in the sugar/pectin mixture stirring constantly.
    Boil the mixture for 1 to 2 minutes.
    Remove from the heat and add the gelatine.
    Add the chopped pink grapefruit segments. Cool.

    In this step

  3. Mascarpone cream


    • Mascarpone - 300g
    • Sugar - 120g
    • Egg yolk - 4
    • Fresh cream - 300g
    • Water - 35g
    • Grapefruit (peel) - 2

    Place the mascarpone in a container at room temperature. In a saucepan, bring the water and sugar to the boil at 112 °C. Add the zests. Beat egg yolks until creamy. Make a sabayon by pouring the hot syrup onto the yolks.  
    Whip the cream to soft peak stage.
    Mix the sabayon and mascarpone together then add the whipped cream.

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