This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
New tiramisu
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.
432 K 3.8/5 (49 reviews)
55 min.
Easy
6.80 €
10 glasses
9 IngredientsLast modified on: January 19th 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.
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).
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.
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 % |
How much will it cost?
- For 10 glasses : 6.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mascarpone
Like these other recipes: Strawberry mousse with mascarpone, Pear and strawberry verrine with tiramisu cream, Tiramisu balls, Tatin apples with mascarpone cream, Strawberry, kiwi and mascarpone verrines, ... See them all 21
Cream
Like these other recipes: Bounty-style tart for Alison, Mushroom Pancakes au Gratin, Creamy rice with spinach, Courgettes (zuchinis) , Caramelized apple "moelleux" cake, ... See them all 124
Cold coffee
Like these other recipes: Chocolate mousse, Tiramisu balls, Chocolate cream with a crunch, irish coffee mousse, Pistachio tiramisu, Tiramisu, ... See them all 5
Caster sugar
Like these other recipes: Lemon and grated apple tart, Macaronade mixture, How to succeed in making sabayon (syllabub), Blackcurrant liqueur, Warm apple feuillantines, ... See them all 376
Other recipes you may also like
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish. October 13th 2010347 K4.4 60 min.
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look. May 10th 202371 K3.9 55 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020169 K 50 min.
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe. September 20th 202065 K 30 min.
Clementine Chantilly
As the Clementine season is now in full swing, I would like to tempt you to try this surprisingly different clementine-flavoured Chantilly. The recipe is very simple but delicious. February 2nd 202253 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.