Not tiramisu
Today I will teach you how to make this Non Tiramisu!
Why Not Tiramisu? because I wanted to create a dessert that was reminiscent of tiramisu, but easier, faster, without ladyfingers and vegan, so I gave it this name.
Method
For the ganache.
In a jug in the microwave, or in a saucepan over low heat, bring cream with glucose to the boil, then pour into another jug over the chocolate, add the instant coffee.
Blend with the immersion blender to create a nice emulsion.
When it has a T of around 60°C add the margarine and blend.
Cover with cling film and leave to rest in the refrigerator for at least 2 hours until it has cooled and solidified.
Then transfer to a piping bag and store in the fridge.
In a bowl with an electric whisk, or in a planetary mixer with the paddle attachment, whip the cream with the icing sugar and cinnamon at medium speed until it is semi-whipped.
Prepare the syrup, heat the water and add coffee and sugar, stir to dissolve.
Begin assembly.
Dip the biscuits in the coffee and make a layer in the baking dish.
Cover with a layer of ganache (about 90 g) and level with a spatula.
Cover with a layer of cream (about 240 g) and level with a spatula.
Then repeat this process 2 more times: soaked biscuits + ganache + cream.
In total there will be 3 layers of biscuits, 3 of ganache and 3 of cream.
Cover the last layer of cream with a veil of bitter cocoa powder.
Let it rest in the refrigerator for a few hours before consuming it.
