Here’s one of my other half’s favourite desserts, the one he chose for his birthday last month: coffee tiramisu, the classic, the timeless one!
And although it’s one of his favourite desserts, I’d never made one before. I had tried making a tiramisu-style entremets (yes, entremets are more my thing!), but it wasn’t the same… And then, I don’t like it. In fact, I like neither coffee, nor mascarpone, nor alcohol… in short, this dessert had fallen by the wayside.
Yet it’s a very simple recipe to make and it requires quite few ingredients (especially if you buy the ladyfinger sponges): mascarpone, eggs, sugar, coffee and the alcohol of your choice. Here, I chose amaretto, but you can use the alcohol of your choice (rum, marsala… on holiday, I made a blackberry tiramisu with Pineau des Charentes, so treat yourself!)
Regarding the preparation of the tiramisu cream, some recipes recommend beating the yolks with the sugar for a long time to get a mixture that doubles in volume, foamy and airy (this is what’s called a sabayon). Other recipes simply say to whisk the yolks with the sugar until pale, and that’s the method I chose here. To know which preparation suits you best, I’m afraid I have to tell you that you’ll need to test both methods (well yes, everyone has their own preferences) 😉
One slightly tricky point: soaking the biscuits. For this coffee tiramisu to be perfect, the biscuits need to be soaked enough to really taste the coffee and the alcohol, but not too much. It’s a quick dip in and out of the coffee (one or two second(s) on each side of the biscuit). And for an even more indulgent tiramisu, don’t hesitate to make two layers: biscuits, cream, biscuits, cream. Easy peasy!
And even though I don’t like it, I must admit this recipe is really fantastic (my other half says so)! What’s more, you can vary the pleasures by changing the alcohol, for example, or the biscuits (my mother-in-law makes a tiramisu with speculoos dipped in Baileys). You can also add fruit. Recently, I used blackberries but you can use any other fruit. In short, it’s a recipe that can be varied endlessly.
Ingredients & preparation
2 components · Full recipe
Tiramisu cream
Ingredients
- 500 g (17.6 oz) of mascarpone
- 100 g (3.5 oz) sugar (80 g (2.8 oz) with the yolks and 20 g (0.7 oz) with the whites)
- 4 eggs
- 20 g (0.7 oz) amaretto
Method
1
Remember to take the mascarpone out of the fridge one hour before starting the recipe so it returns to room temperature.
2
Prepare the coffee, pour it into a wide container and leave to cool. Add the 40 g (1.4 oz) of amaretto (or any other spirit of your choice).
3
Separate the whites from the yolks. Place the egg yolks in a large bowl and add the 80 g (2.8 oz) of sugar. Whisk well until the mixture turns pale.
4
Add the mascarpone and mix gently with the whisk. Add the 20 g (0.7 oz) of amaretto and mix one last time until you have a smooth, homogeneous preparation.
5
Place the egg whites in the bowl of a stand mixer and start whisking at low speed to incorporate as much air as possible. The whites will begin to foam. Add the 20 g (0.7 oz) of sugar and continue whisking to stiffen the whites.
6
Fold the stiff egg whites into the mascarpone mixture and gently fold in using a spatula so as not to deflate the whites.
Assembling the coffee tiramisu
Ingredients
- about 30 ladyfingers
- 4-5 expresso
- 40 g (1.4 oz) amaretto
- unsweetened cocoa powder
Method
1
Quickly dip the ladyfinger biscuits in the coffee and arrange them at the bottom of a large dish.
2
Pour half of the mascarpone cream over the biscuits and smooth with a small spatula.
3
Add a second layer of soaked ladyfingers and finish with the remaining mascarpone cream. Smooth evenly once more.
4
Refrigerate until the following day. The tiramisu will be much better after spending a day or a night in the fridge.
5
N’oubliez pas de saupoudrer le tiramisu de cocoa powder juste avant de servir.
Gallery
