New tiramisu[final photo]
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.
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Recipe seen 40,772 times
Noted 20 times, average note : 2.8/3

For 10 glasses, you will need:



Nutritional information:

Whole recipe
Calories
3665
183%
Proteins
77g
13%
Carbohydrates
333g
30%
Fats
225g
75%
 Per 100 g 
Calories
246
12%
Proteins
5g
1%
Carbohydrates
22g
2%
Fats
15g
5%
 Per glass
Calories
366
18%
Proteins
7g
1%
Carbohydrates
33g
3%
Fats
22g
8%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

 Preparation : 40 min.

How much?

 For 10 glasses : 6.77 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:

In the bowl of a mixer, add 250 g Mascarpone, 250 g cream, 2 eggs, 100 g caster sugar and 3 tablespoons Amaretto. [Photo of step #1]
Whip for 3 or 4 minutes, until getting something like a stiff chantilly cream. [Photo of step #2]
Put a first layer of cream into each glass. You can use a forcing bag, and then level with a spoon. [Photo of step #3]
Pour 200 ml cold coffee into a dish, add 2 tablespoons Amaretto and mix well. [Photo of step #4]
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).

 [Photo of step #5]
Put a biscuit layer on the cream. [Photo of step #6]
Add a second layer of cream. [Photo of step #7]
Then a second layer of biscuits. [Photo of step #8]
Then a final layer of cream. [Photo of step #9]
Finally, Sprinkle a layer of cocoa powder. [Photo of step #10]

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 don't have brandy goblets, you can use others, possibly taller ones. Then you could make more layers, like for this passion fruit and rum Tiramisu, delicious!

Source:

Home made, after Nicolas Cantrel, and warmly dedicated to Brigitte.

Last modified on: November 13th 2009

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