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.
387 K 3.8/5 (49 reviews)
55 min.
Easy
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
Change these quantities to make:
Change measures:
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)
Cream
Like these other recipes: New York style pasta, Nicholas's fish, Tarte à l'coloche, Thin summer tart "à la grecque", Potimarron (Japanese chestnut pumpkin) purée, ... See them all 115
Mascarpone
Like these other recipes: Pea risotto "Mantecare", Tiramisu, Like MaronSui's, Framboisier, Tiramisu balls, ... See them all 17
Cold coffee
Like these other recipes: Chocolate mousse, Tiramisu, Tiramisu balls, Pistachio tiramisu, Chocolate cream with a crunch, irish coffee mousse, ... See them all 5
Caster sugar
Like these other recipes: Fruit crémeux, Tarte Normande, Apple and almond cake, Chocolate rolls (petits pains), Toffee apple upside-down cake, ... See them all 361
Other recipes you may also like
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011351 K4.1 2 hours 60 min.
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.May 22th 202535 K
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.38 M 65 1 hour 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011129 K5
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019919 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.