Coffee and espresso have a lot to offer as ingredients for many recipes. Depending on the coffee chosen, it provides bitterness or acidity, contributes to texture and aftertaste.
The classic of all recipes is Tiramisu. But what needs to be considered from a coffee perspective and how does barista pro and chef Michel Aeschbacher make Tiramisu when he wants to spoil friends and family? This video provides a recipe and discusses two espresso variations that each emphasize different notes.
Ingredients for the Barista Tiramisu Recipe
Tools:
- Baking dish, approx. 1 - 1.5 liters
- Mixer
- Rubber spatula or other stirring rod
- 2 large bowls
For Mascarpone mixture:
- 2 eggs (yolk and egg white needed separately)
- 50 g sugar + 20 grams in the egg whites
- one untreated organic lemon or its grated zest
- 250 g mascarpone
For the espresso addition:
- Amaretto
- Cointreau
- 150 g ladyfingers or whatever fits well in the dish.
- 20 g sugar
- 200 ml espresso (we described our used coffees below).
Also cocoa powder for dusting.
The Tiramisu Recipe Step by Step
- Separate the egg yolks and egg whites of two eggs. Set aside the egg whites for later use.
- Add 50 grams of sugar. Then mix the egg yolks and sugar with an immersion blender until a creamy, glossy, and combined mixture forms.
- Then stir in the 250 grams of mascarpone. We use a rubber spatula for this until the mixture is smooth. An immersion blender can also be used on a slow setting. The result is creamy and combined.
- Grate in some lemon zest, making sure not to grate the white part, which is bitter. Then set this bowl aside.
- Now beat the bowl with egg whites into a snow-like mass, which Michel in the video calls "Latte Art" foam. This should be combined, soft, and free of air holes.
- Add 20 grams of sugar and beat briefly again.
- Now add the egg whites to the egg yolk-mascarpone mixture and stir once with the rubber spatula. Do not use an immersion blender, so that the mixture does not collapse. Place the mixed bowl in the refrigerator.
- Now we extract five strong double espressos with a brewing ratio of approx. 1:2 to 1:2.2. An example would be 18.5 grams of coffee powder in a double portafilter and 40 grams of espresso extracted. A total of 200 ml of espresso is needed. We aim for a brewing time of 25 seconds.
- Directly add 20 grams of sugar to the warm espresso and stir. We also add 2 cl Amaretto and 2 cl Cointreau each.
- Arrange the ladyfingers in the chosen Tiramisu dish so that the bottom is completely covered. Pour no more than half of the extracted espresso over it, distributing it evenly. The espresso should be well absorbed by the ladyfingers and not stand in the bowl. (Article about preparing espresso.)
- Spread half of the mixture from the refrigerator over it, so that the ladyfingers are completely covered.
- We pour the remaining espresso into a soup plate. The size should be chosen so that further ladyfingers can be briefly placed in the plate and turned. However, they should only be soaked briefly so that the next layer does not become soggy. The biscuits prepared with coffee in this way are placed in another layer on the mixture.
- Another layer of the mixture follows, completely covering the biscuits. We place the biscuits prepared up to this point in the refrigerator overnight. This makes them somewhat stiffer and more compact and also easier to cut.
- The next day, only the topping with cocoa powder is missing. For this, we use a small sieve, like when dusting with powdered sugar, and sift the cocoa powder evenly over the Tiramisu.
Have fun rebuilding and trying it out.
Dust the finished Tiramisu with cocoa powder.
The coffees used
We made the Tiramisu with Dreispitz and Boa Vista Espresso, which has since run out. We really liked the complexity of the fruity Boa Vista in the Tiramisu. The heavy fruity notes gave a hint of cherry to the taste and complemented the spirits and the recipe well. Since our Boa Vista is gone, we recommend the Miramar Espresso from the Lila series, which is also a heavy, fruity espresso.
The Dreispitz is a representative of darker espresso with a strong note of a good Robusta.
Dreispitz-Espresso. Chocolatey, full-bodied, creamy with a fine acidity.
Miramar Espresso. Has replaced Boa Vista in the Lila line of our heavy, fruity espressos. Blackberries, cognac, syrupy yet slightly tangy.
Your coffee baking recipes
And how do you make Tiramisu? Or what coffee cooking and baking recipes do you enjoy preparing? We look forward to your comments and will re-cook some of the coffee recipes.
