Coffee and espresso have a lot to offer as an ingredient for many a recipe. Depending on the choice of coffee, it provides bitterness or acidity, contributing to texture and aftertaste.
The classic among 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 treat friends and family? This video provides a recipe and discusses two espresso varieties, each emphasizing different notes.
Ingredients for the Barista Tiramisu Recipe
Tools:
- Mold, approx. 1 - 1.5 liters
- Mixer
- Rubber spatula or other stirring rod
- 2 large bowls
For the mascarpone mixture:
- 2 eggs (egg yolk and egg white are needed separately)
- 50 g sugar + 20 grams for the egg whites
- an 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 bowl.
- 20 g sugar
- 200 ml espresso (the coffees we used are described below).
Additionally, cocoa powder for dusting.
The Tiramisu recipe step by step
- Separate egg yolks and egg whites from two eggs. Set the egg whites aside; they will be needed later.
- Add 50 grams of sugar. Then mix the egg yolk and sugar with a hand mixer until a creamy, shiny, and unified mixture forms.
- Then stir in the 250 grams of mascarpone. We use a rubber spatula for this until the mixture is smooth. A hand mixer can also be used on a low setting. The result is creamy and unified.
- Grate in some lemon zest, without grating the white part, which is bitter. Then set this bowl aside.
- Now beat the bowl with the egg whites into a meringue mass, which Michel calls "latte art" foam in the video. This is unified, soft, and no longer contains any air bubbles.
- Add 20 grams of sugar and briefly beat it all together once more.
- Now the egg whites are added to the egg yolk-mascarpone mixture and folded in with the rubber spatula. Do not use a hand mixer under any circumstances so that the mixture does not collapse. Place the mixed bowl in the refrigerator.
- Now we brew five strong double espressos with a brew ratio of approx. 1:2 to 1:2.2. An example would be 18.5 grams of coffee grounds in a double portafilter and 40 grams of espresso extracted. A total of 200 ml of espresso is required. We are aiming for a brewing time of 25 seconds.
- Add 20 grams of sugar directly to the warm espresso and stir. We also add 2 cl of Amaretto and 2 cl of Cointreau.
- Lay out the ladyfingers in the selected tiramisu mold so that the bottom is completely covered. Pouring over them, distribute no more than half of the extracted espresso. The espresso should be well absorbed by the ladyfingers and should not be standing in the bowl. (Article on the preparation of espresso.)
- Distribute half of the mixture from the refrigerator on top, so that the ladyfingers are completely covered.
- We pour the remaining espresso into a soup plate. The size should be chosen so that more ladyfingers can be placed in the plate briefly and turned. However, they should only be soaked briefly so that the next layer does not become mushy. The biscuits prepared with coffee in this way are placed in another layer on the mixture.
- This is followed by another layer of the mixture, which completely covers the biscuits. We place the biscuits prepared up to this point in the refrigerator overnight. This makes it a bit stiffer, more compact, and also easier to cut.
- The next day, all that's missing is the topping with cocoa powder. For this, we use a small sieve as you would for dusting powdered sugar and sift the cocoa powder evenly over the tiramisu.
Have fun making it 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 been finished. We really liked the complexity of the fruity Boa Vista in the tiramisu. The heavy fruity notes gave a hint of cherry to the flavor and complemented the spirits and the recipe well. Since our Boa Vista has run out, we recommend the Miramar Espresso from the purple series, which is also a heavy, fruity espresso.
The Dreispitz is a representative of a darker espresso with a strong note of a good Robusta.
Dreispitz Espresso. Chocolaty, full-bodied, creamy with fine acidity.
Miramar Espresso. Replaced the Boa Vista in the purple line of our heavy, fruity espressos. Blackberries, cognac, syrupy and yet slightly zesty.
Your coffee baking recipes
And how do you make tiramisu? Or which coffee cooking and baking recipes do you like to prepare? We look forward to your comments and will cook/bake one or two coffee recipes ourselves.
