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    Espresso Tiramisu

    DIFFICULTY
    15m

    Soft mascarpone cream, without eggs, is combined with the coarse texture of maize flour, used to make Meliga cookies. The hot coffee and the recipe’s cold ingredients strike a perfect balance, highlighting the fragrance of the cookies, which aren’t entirely soaked.
    Ingredients
    FOR THE TIRAMISU
    • 1 espresso coffee
    • 1 pack of Lady fingers
    • cocoa powder
    For the mascarpone cream
    • 8.8 oz mascarpone
    • 2.1 oz powdered sugar
    • 3.2 oz liquid cream
    • 1.4 oz whole milk
    • ¼ vanilla pod
    Preparation

    Put the mascarpone in a bowl. Add the powdered sugar, milk, cream and vanilla. Mix with an electric whisk until you get a soft cream. Pour the mixture into a piping bag and place it in the refrigerator.

    PRESENTATION

    Lay a Meliga cookie at the bottom of a cappuccino cup. Add a generous teaspoon of mascarpone cream. Pour the hot coffee around the sides of the cream. Sprinkle lightly with bitter cocoa powder. We recommend using espresso coffee for this recipe.

    Method

    Put the mascarpone in a bowl.

    Add the powdered sugar, milk, cream and vanilla.

    Mix with an electric whisk until you obtain a soft cream.

    Pour it in a piping bag and keep in the refrigerator.

     

     

    Presentation

    Put a cookie at the bottom of a Cappuccino cup.

    Add a generous teaspoon of mascarpone cream.

    Pour the hot coffee around the sides of the cream.

    Sprinkle lightly with bitter cocoa powder.

     

    We recommend using espresso coffee for this recipe.

     

     

    The ideal coffee for this recipe

    Qualità Rossa

    Rich and full-bodied

    Qualità Rossa is a special blend consisting mainly of Brazilian Arabica beans and Robusta from Africa and South East Asia. It is an icon of Italian coffee, an unmistakable aroma to start your day with energy.

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