Tiramisu recipe with espresso tips

Coffee and espresso have a lot to offer as ingredients in many recipes. Depending on the coffee, it provides bitterness or acidity, contributes to texture, and enhances the aftertaste.

The classic of all recipes is tiramisu. But what should be considered from a coffee perspective, and how does professional barista and chef Michel Aeschbacher make tiramisu when he wants to treat friends and family? This video provides a recipe and discusses two espresso variations, each of which emphasizes different flavors.

The ingredients for the Barista Tiramisu recipe

Tools:

• Form, approx. 1 - 1.5 liters
• mixer
• Rubber scraper or other stick for stirring
• 2 large bowls

For mascarpone mixture:

• 2 eggs (yolk and egg white are needed separately)
• 50 g sugar + 20 grams in the beaten egg whites
• an untreated organic lemon or its grated peel
• 250 g mascarpone

For the espresso addition:

• Amaretto
• Cointreau
• 150g ladyfingers or whatever fits well in the bowl.
• 20 g sugar
• 200 ml espresso (we have described the coffees we used below).

Also cocoa powder for dusting.

The Tiramisu recipe step by step

1. Separate the yolks and whites from two eggs. Set the whites aside for now; you'll need them later.
2. Add 50 grams of sugar . Then, using a hand blender, blend the egg yolks and sugar until a creamy, glossy, and combined mixture forms.
3. Then stir in the 250 grams of mascarpone . We use a rubber spatula to stir the mixture until smooth. You can also use an immersion blender on low speed. The result is creamy and blended.
4. Grate in some lemon zest, leaving out the white part, which is bitter. Then set this bowl aside.
5. Now whisk the bowl with egg whites until you have a foamy consistency , which Michel calls "Latte Art" in the video. This foam is cohesive, soft, and no longer has any air pockets.
6. Add 20 grams of sugar and beat together again briefly.
7. Now add the egg whites to the egg yolk and mascarpone mixture and mix once with a rubber spatula. Do not use a hand blender, as this will prevent the mixture from crumpling. Place the mixed bowl in the refrigerator.
8. Now we'll make five strong double espressos with a brewing ratio of approximately 1:2 to 1:2.2. An example would be 18.5 grams of ground coffee in the double portafilter and 40 grams of espresso. A total of 200 ml of espresso is needed. We're aiming for a brewing time of 25 seconds .
9. Add 20 grams of sugar directly to the warm espresso and stir. We also add 2 cl each of Amaretto and Cointreau .
10. Arrange the sponge fingers in your chosen tiramisu dish, ensuring the bottom is completely covered. Pour no more than half of the extracted espresso over the sponge fingers. The espresso should be well absorbed by the sponge fingers and not sit in the bowl. ( Article on making espresso .)
11. We spread half of the mixture from the refrigerator over it so that the sponge fingers are completely covered.
12. Pour the remaining espresso into a soup plate . The plate should be large enough to allow for additional sponge fingers to be placed and turned briefly. However, this should only be done briefly to prevent the next layer from becoming soggy. The sponge fingers, prepared with coffee, are placed in another layer on top of the mixture.
13. Next, add another layer of the mixture, completely covering the sponge cake. Once prepared, we refrigerate the sponge cake overnight . This will make it a little stiffer and more compact, making it easier to slice.
14. The next day, all that's left is the cocoa powder topping . For this, we use a small sieve, like we would for powdered sugar, and sift the cocoa powder evenly over the tiramisu.

Have fun building 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 now been finished. We really liked the complexity of the fruity Boa Vista in the tiramisu. The rich fruity notes added a hint of cherry to the flavor and complemented the spirits and the recipe well. Since we ran out of Boa Vista, we recommend the Miramar espresso from the Lila series, which is also a rich, fruity espresso.

The Dreispitz is a representative of a darker espresso with a strong note of a good Robusta.

Dreispitz Espresso. Chocolatey, full-bodied, creamy with a delicate acidity.

► Order in Germany and the EU .

► Order in Switzerland.

Miramar Espresso. Replaced the Boa Vista in the purple line of our heavy, fruity espressos. Blackberries, cognac, syrupy, yet a bit tangy.

► Order in Germany and the EU.

► Order in Switzerland.

Your coffee baking recipes

And how do you make tiramisu? Or what coffee-based cooking and baking recipes do you enjoy? We'd love your comments and will try to recreate some of them.