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New tiramisu

Name: New tiramisu
Prep time: 54 min
Total time: 54 min
Yield: 10 glasses
Cuisine: French
Ingredients: 250 g Mascarpone; 250 g cream; 100 g caster sugar; 2 eggs; 3 tablespoons Amaretto; 2 tablespoons Amaretto; 200 ml cold coffee; 24 fingers biscuits; 1 tablespoon powdered cocoa

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

430 K 3.8/5 (49 reviews)

55 min.

Easy

6.80 €

10 glasses

9 Ingredients

Last modified on: January 19^th 2015

For 10 glasses, you will need:

1 250 g Mascarpone
2 250 g cream
3 100 g caster sugar
4 2 eggs
5 3 tablespoons Amaretto
6 2 tablespoons Amaretto
7 200 ml cold coffee
8 24 fingers biscuits
9 1 tablespoon powdered cocoa
Total weight: 1,470 grams

Times for this recipe

Preparation: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

In the bowl of a mixer, add 250 g Mascarpone, 250 g cream, 2 eggs, 100 g caster sugar and 3 tablespoons Amaretto.

Stage 2 - ⌛ 4 min.

Whip for 3 or 4 minutes, until getting something like a stiff chantilly cream.

Stage 3 - ⌛ 7 min.

Put a first layer of cream into each glass. You can use a forcing bag, and then level with a spoon.

Stage 4 - ⌛ 3 min.

Pour 200 ml cold coffee into a dish, add 2 tablespoons Amaretto and mix well.

Stage 5 - ⌛ 10 min.

Cut biscuits in quarters and soak them in the coffee. Squeeze gently to remove some of the coffee, they should not be too wet.

Continue in stages for all the biscuits (see below).

Stage 6 - ⌛ 5 min.

Put a biscuit layer on the cream.

Stage 7 - ⌛ 5 min.

Add a second layer of cream.

Stage 8 - ⌛ 5 min.

Then a second layer of biscuits.

Stage 9 - ⌛ 5 min.

Then a final layer of cream.

Stage 10 - ⌛ 5 min.

Finally, Sprinkle a layer of cocoa powder.

Stage 11

If you don't have brandy goblets, you can use others, possibly taller ones. Then you could make more layers, like for this passion fruit and Macvin du Jura Tiramisu, delicious!

Remarks

Tiramisu is better the following day, so don't hesitate to make in advance and keep it in the fridge, protected from air by plastic film. In this case it's better to add the final cocoa powder layer just before serving.

If you love chocolate, you can add a cocoa layer on each layer of cream as well as on top.

Tiramisu can be made in several flavours, afficionados will say that it is no longer a tiramisu of course, but it's really good.

Fruit tiramisu: replace coffee + Amaretto with a mix of 75% fruit coulis (fruit purée) + 25% sugar syrup to get something liquid enough to soak your biscuits, and add a layer of fruit coulis on each layer of cream.

You can also change alcohol, by replacing Amaretto by Macvin du Jura for example.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made, after Nicolas Cantrel, and warmly dedicated to Brigitte.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	1,160 RDI=110 %	350 RDI=50 %	3,610 RDI=180 %	15,110 RDI: 180 %
Per 100 g	10 RDI=5 %	80 RDI=7 %	20 RDI=4 %	250 RDI=10 %	1,030 RDI: 10 %
Per glass	20 RDI=7 %	120 RDI=10 %	30 RDI=5 %	360 RDI=20 %	1,510 RDI: 20 %