Say yes to tiramisu… but with Camardo coffee!
Classic, timeless, a yummy break that makes you say “A little bit more!”
Tiramisu is probably the most famous dessert in the world where coffee, along with mascarpone, is an absolute protagonist. The first attestation of this recipe in cookbooks dates back to the 60s – 70s in Northern Italy. Many Italian regions are battling for the origin of what today is known as the Italian dessert par excellence.
Coffee, ladyfingers, mascarpone, eggs, sugar and cocoa powder, this is the magic mix to get a classic tiramisu. Today we share with you our recipe in glass cup.
500 gr mascarpone
300 gr Moka coffee (sweetened or not, depending on your tastes)
300 gr ladyfingers
3 whole eggs
150 gr sugar
25 gr water
bitter cocoa powder as requied
1. Pasteurizing the eggs
Put eggs in a bowl (or a stand mixer with whips) and start whisking with half of the sugar (75 gr). In a small pot, put the remaining 75gr sugar with 25gr water and warm up to 121°C (you will need a sugar thermometer). Once you reach this temperature, pour the sugar syrup into the eggs and continue whisking until cold. You have obtained egg pasteurisation.
2. The mascarpone cream
Gently mix the mascarpone with the whisked eggs, until you get a smooth and homogeneous cream.
3. Coffee time!
In a bowl pour the coffee you have previously prepared with moka and let it cool. Dip quickly, one at a time, the ladyfingers and start composing your glasses, cups or the classic rectangular mould.
4. We’re almost there!
Alternate the coffee soaked ladyfingers with mascarpone cream to obtain two layers and sprinkle with bitter cocoa powder, or with crumbled ladyfingers like our pastry chef did.
5. The yummy treat
You can serve your tiramisu cups with a dark chocolate teaspoon, a real treat for the sweet-thooted.
All you have to do is let our tiramisu rest in the refrigerator for at least a couple of hours and then taste it.
Tiramisu yes… but with Camardo coffee it’s a different story!