Tiramisu ??


  1. 140 g egg white for biscuit
  2. 132 g sugar for biscuit
  3. 130 g egg yolk for biscuit
  4. 145 g flour for biscuit
  5. 195 g sugar for cream
  6. 45 g water for cream
  7. 135 g yolk for cream
  8. 600 g mascarpone for cream
  9. 300 g cream for cream
  10. 1 vanilla pod for cream
  11. 5 g gelatin leaves for cream
  12. 23 g water
  13. 600 ml espresso coffee


  1. Recipe for biscuits : Whisk the egg white with the sugar in a clean mixing bowl to a soft peak meringue. Add gradually the yolk and continue whipping. Fold in the sifted flour.Spread it on parchment paper and bake at 200 °C for 4/5 minutes with the valve open. Once cooked, remove immediately the biscuit from the hot tray so that it does not dry too much.

  2. Whisk water, sugar, egg yolk and vanilla beans in a double boiler, bringing the mixture to 85 °C.
    Add the rehydrated gelatine and whisk in a mixing bowl until the semifreddo base reaches 40 °C.
    Separately, mix in another mixing bowl the mascarpone adding the liquid cream in three times.
    Lighten the second mixture with the semifreddo base and cool to + 4 °C.

  3. To assemble and finish:

    1.Biscuit cuillere soaked with espresso coffee
    2.mascarpone cream
    3.Biscuit cuillere soaked with espresso coffee
    4.mascarpone cream
    5.Biscuit cuillere soaked with espresso coffee
    6.Mascarpone cream
    7.Cocoa and chocolate decoration.

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