I am a 22 year old girl from Split (Croatia) just graduated Baking and Pastry Arts Management at the Culinary Institute of America (NY) and truly living the sweetest dream!
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To conclude these 3 weeks of mousse cakes, this is what I came up with. Each one of us had to create their own mousse cake and present it in class. Since I love, but like really love Tiramisu, I decided to do a variation on it and I named it Tiramisu Split!
This class was about mousses with different inserts in the middle. In this case, starting from the bottom, I had a ladyfinger circle coated in dark pate glacer (imitation of chocolate consisting of cocoa powder and vegetable fat), layer of amazing Mascarpone mousse with 72% finely grated chocolate, then a Zabaglione insert (egg yolks with sugar and Amaretto whipped on water bath until thick and then stabilized with gelatine for this purpose), again a ladyfinger circle but this one drenched in strong coffee, and all of it finished with the Mascarpone mousse that I mentioned before. Yes, I know it sounds complicated, but as you get the hang of it, it's easy. I was strling at first, but I had THE most amazing Chef, Chef Weber, so nothing was hard and he really inspired me and made me laugh on daily bases. We even made Crepes on the last day! :))
Oh, and if you think my life is sooo amazing, sometimes it isn't at all. Since everyone was presenting their own Entremet (between meals in French)or mousse cake, and there are 20 of us...YES, I had to try all 20 of them!! Don't even tell me you'd love to do that. It's wasn't fun.
Tomorrow I start with a new block.....Chocolates!! And in the afternoon hours I will be attending the Wines class! Be ready for some exciting reviews on that!