This lunchtime, I had the pleasure of organizing a small gathering with people I met through coaching that I am currently following. With the current context, social interactions are extremely limited and I, who LOVE to host, am extremely frustrated. So, for this lunch, several people being tiramisu fans, I made an easy coffee tiramisu recipe with pink biscuits !
Easy coffee tiramisu recipe with pink biscuits
Until I went to Italy, I wasn’t too much of a tiramisu fan. Often times, this dessert is too bitter, too sweet, doesn’t have the right texture, etc. I ate some excellent in Italy and a very good one at Big Mamma (when the restaurants were open…
Here is the recipe I made.
250g of mascarpone
80g icing sugar
Pink biscuits from Reims (Fossier biscuits)
2 Tbsp of rum (instead of Amaretto)
1 large cup of strong coffee (I made it with a Bialetti – Italian style !)
Unsweetened cocoa powder
Briskly whisk the 3 egg yolks with the icing sugar until the mixture whitens and becomes frothy. Then add the mascarpone and mix until the result is homogeneous.
Whip the 3 egg whites until stiff, adding a pinch of salt, then mix them with the mascarpone cream. In order to keep the mixture frothy and light, the whites should not be “broken”. Mix gently from top to bottom with a silicone spatula, turning your container a quarter of a turn each time.
Prepare a large cup of strong coffee, preferably an espresso. Add alcohol, here rum.
With the pink biscuits from Reims, what is practical is that they are well rectangular so no need to collect them so that they adhere to the dish. Personally, I put the cookies at the bottom of the dish, soaking them lightly with rum coffee, then I spread a layer of mascarpone cream, then I repeat a layer of cookies then a layer of cream.
I will let stand for at least 3 hours in the fridge (there, I prepared the dish the day before) and I put the cocoa powder just before serving (otherwise the cocoa moistens during the cool time and I do not do not like).
It only remains to taste !
Other sweet recipes :