Tiramisu is an iconic dessert of Italian cuisine, appreciated for its melting texture and its subtle balance between coffee, mascarpone and soaked biscuits. In this recipe, we revisit this treat by using dehydrated coffee, a practical and tasty alternative to traditional espresso coffee. Easy to prepare, this dessert is ideal to conclude a meal beautifully or impress your guests with a touch of elegance.
Ingredients (for 4 to 6 people)
- 250g mascarpone
- 3 fresh eggs
- 80g granulated sugar
- 1 tablespoon dehydrated coffee
- 10cl hot water
- 200g ladyfinger biscuits
- Unsweetened cocoa powder (for sprinkling)
Preparation
Prepare the coffee
In a bowl, dissolve the dehydrated coffee in hot water. Mix well to avoid lumps, then let cool to room temperature.
Prepare the mascarpone cream
Separate the egg whites from the yolks in two separate containers.
In the bowl containing the yolks, add the sugar and whisk until you obtain a fluffy and slightly pale mixture. Then incorporate the mascarpone, mixing gently until a smooth and homogeneous cream is obtained.
Beat the egg whites until stiff
In l’ other container, beat the whites d’™ufs à l’aide of an electric mixer until firm peaks form. This étape allows d’obtain a light and airy texture in the crème of tiramisu.
Fold the whites délicatement à la crème au mascarpone, using upward strokes with a spatula to avoid breaking the préparation.
Assembling the tiramisu
Quickly dip each biscuit à the spoon in the café cooled. Attention à not to soak them too long to avoid them falling apart.
Place a première layer of soaked biscuits in the bottom of a rectangular dish or individual glasses.
Cover d’une layer of crème mascarpone, then repeat l’opération with a new layer of soaked biscuits and a final layer of crème.
The final touch
Generously sprinkle cocoa powder using a fine sieve to achieve a beautiful uniform finish and a slightly bitter taste, which will balance the sweetness of the mascarpone.
Refrigeration and tasting
Cover the dish and let rest in the refrigerator for at least 4 hours, ideally a whole night. This step is essential to allow the flavors to develop and the biscuits to absorb the cream's moisture.
To finish
With its melting texture and intense coffee flavor, this dehydrated coffee tiramisu is a true delight to savor on any occasion. Its secret lies in the balance between the sweetness of mascarpone and the subtle bitterness of coffee, enhanced by the slight bitterness of cocoa in the finish. Whether it's for a quick weekday dessert or to conclude a festive meal, this revisited version of tiramisu will conquer the palates of coffee lovers and gourmands seeking comfort.
À also discover: Liège coffee recipe with Spéculoos pieces
Soluble Coffee
