Espresso tiramisu

DIFFICULTY

15m

Soft mascarpone cream, without eggs, is combined with the coarse texture of maize flour, used to make Meliga biscuits. The hot coffee and the recipe’s cold ingredients strike a perfect balance, highlighting the fragrance of the biscuits, which aren’t yet entirely soaked.

Ingredients

FOR THE TIRAMISU

espresso coffee Meliga
biscuits
mascarpone
cream cocoa

For the mascarpone cream

250 g mascarpone
60 g icing sugar
90 g liquid cream
40 g whole milk
¼ vanilla pod

Preparation

Put the mascarpone in a bowl. Add the icing sugar, milk, cream and vanilla. Mix with an electric whisk until you get a soft cream. Pour the mixture into a piping bag and place it in the refrigerator.

PRESENTATION

Lay a Meliga biscuit at the bottom of a cappuccino cup. Add a generous teaspoon of mascarpone cream. Pour the hot coffee around the sides of the cream. Sprinkle lightly with bitter cocoa powder. We recommend using espresso coffee for this recipe.

Method

Put the mascarpone in a bowl.

Add the icing sugar, milk, cream and vanilla.

Mix with an electric whisk until you obtain a soft cream.

Pour it in a piping bag and keep in the refrigerator.

Presentation

Put a Meliga biscuit at the bottom of a Cappuccino cup.

Add a generous teaspoon of mascarpone cream.

Pour the hot coffee around the sides of the cream.

Sprinkle lightly with bitter cocoa powder.

We recommend using espresso coffee for this recipe.

The ideal coffee for this recipe

Passionale

The espresso of the ancient Italian tradition, suitable for drinks with milk.

From Brazilian, Asian and Central-South American Arabica, an intense and harmonious flavour of espresso, which cannot help but boast of its slightly caramelised flavour and hints of chocolate. Full passion.

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