Bel Foodservice
Rich and Creamy Tiramisu

Rich and creamy tiramisu

An Italian classic with a twist. This creamy tiramisu is made in three layers of Kiri® Professional Cooking & Spreading, meringue mousse, lady fingers and coffee syrup, sprinkled with ground coffee beans and coffee powder.

Portions
- +
Preparation time
232
minutes
Cooking time
–
Price category
–

Ingredients

The biscuits à la cuillère

  • 35 g cake flour
  • 25 g egg yolks
  • 0.2 g vanilla extract
  • 10 g granulated sugar
  • 5 g coffee extract
  • 45 g egg whites
  • 30 g granulated sugar
  • icing sugar

The mousse

The italian meringue

  • 18 g water
  • 55 g granulated sugar
  • 40 g egg whites

The coffee syrup

  • 100 g espresso
  • 25 g granulated sugar

Assembly

  • coffee bean
  • cocoa powder

Preparation

The biscuits à la cuillère

  1. Sift the flour.
  2. Mix together the egg yolks, vanilla extract and granulated sugar.
  3. Add the coffee extract.
  4. In a separate bowl, beat the egg whites with a hand mixer until soft peaks form. Then, add the sugar little by little.
  5. Combine the meringue and the coffee flavoured mix.
  6. Transfer to a piping bag and pipe out round biscuits over a sheet of baking parchment. Sprinkle icing sugar all over.
  7. Bake 170°C at for 12 minutes.
  8. Take out of the oven and cool down.

The mousse

  1. Soak the gelatin in a bowl of cold water until softened. In a saucepan, boil the water and the granulated sugar. Add the syrup in a bowl together with the egg yolks.
  2. Put the bowl over a hot water bath and beat the egg with a hand mixer until foamy and pale.
  3. Train the gelatin and transfer to a bowl placed over a hot water bath. Loosen with half of the cream, stir well to combine.
  4. In a separate bowl, loosen Kiri® Professional and place over an ice bath. Add the previous mix. Add the remaining cream. Whip until foamy.

The italian meringue

  1. Heat the water and sugar until the sugar is well dissolved. In a separate bowl, beat the egg whites until firm then slowly add the syrup.
  2. Place the bowl over a hot water bath and keep beating until glossy and firm peaks form.
  3. Whip the cream. Add it to the whipped Kiri® Professional from step 4. Stir in the foamy egg yolk mix from step 2.
  4. Finally, fold in the meringue. The mousse is ready.

The coffee syrup

  1. Make the coffee syrup.
  2. Mix the espresso and sugar.

Assembly

  1. Transfer the mousse to a piping bag. Cover the bottom of the dish with the mousse, then add coffee biscuits on top. Brush the biscuits with plenty of coffee syrup.
  2. Pipe another layer of mousse, top it with biscuits and coffee syrup.
  3. Finish with a layer of mousse. Smooth the top and refrigerate for 3 hours.
  4. Take the tiramisu out of the fridge, sprinkle with ground coffee beans and cocoa powder.
  5. Keep in the fridge until it’s time to serve.

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