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Espresso tiramisù

Espresso tiramisù

Coffee infused dessert with mascarpone cream and soaked biscuits

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DIFFICULTY
Low
The fluffy egg-free mascarpone cream combines with the coarse texture of corn flour, which is used to make Piedmont traditional paste di meliga biscuits. The hot coffee finds its perfect match with the recipe’s chilled ingredients, and brings out the mouthwatering fragrance of the partially soaked biscuits.

PREPARATION
Place the mascarpone in a mixing bowl.
Add the icing sugar, milk, double cream and vanilla.
Use an electric whisk to mix the ingredients into a soft creamy mixture.
Put in a pastry bag and keep in the fridge.

PRESENTATION
Place a pasta di meliga biscuit in the bottom of a cappuccino cup.
Add a generous serving of mascarpone cream.
Pour the hot coffee around the cream.
Dust lightly with bitter cocoa powder.

We recommend preparing this recipe with espresso coffee.

TRY THIS RECIPE WITH
INGREDIENTS
For 6 servings


  • espresso or coffee
  • Paste di meliga biscuits
  • mascarpone cream
  • cocoa powder
  • For the mascarpone cream:
  • 8.8oz mascarpone
  • 2.1 oz icing sugar
  • 3.1oz double cream
  • 1.4oz whole milk
  • ¼ vanilla pod
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