Recette du tiramisu traditionnel au café par Hervé Cuisine

Ingredients

• 250 g Mascarpone (full‑fat, chilled)
• 100 g Granulated Sugar (Vergeoise) (fine, can use regular granulated sugar)
• 1 pod Vanilla Bean (seeds scraped, optional vanilla extract (1 tsp) if unavailable)
• 4 Egg Yolks (room temperature)
• 4 Egg Whites (room temperature, separated from yolks)
• 150 g Ladyfinger Biscuits (Boudoirs) (about 12 biscuits, fresh)
• 2 Tbsp Amaretto Liqueur (Italian almond liqueur, can substitute with almond extract + rum)
• 200 ml Strong Coffee (Espresso) (hot, freshly brewed)
• 30 g Speculoos Biscuits (crushed coarsely, adds crunch and cinnamon flavor)
• 1 pinch Ground Cinnamon (optional, mixed with speculoos)
• 2 Tbsp Unsweetened Cocoa Powder (for dusting just before serving)

Instructions

1. Separate Eggs

   Separate the egg yolks from the whites, placing yolks in a medium bowl and whites in a large bowl. Keep both at room temperature.

   Time: PT5M

2. Beat Egg Whites to Stiff Peaks

   Using the electric hand mixer, beat the egg whites on medium‑high speed until stiff, glossy peaks form (the whisk should stand upright when lifted).

   Time: PT5M

3. Whisk Yolks with Sugar

   In the bowl with yolks, add the 100 g of sugar. Beat on medium speed until the mixture becomes pale, thick, and mousse‑like, about 3‑4 minutes.

   Time: PT5M

4. Add Vanilla Seeds

   Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add them to the yolk‑sugar mixture.

   Time: PT2M

5. Incorporate Mascarpone

   Add the chilled mascarpone to the yolk mixture. Beat on low speed for about 1 minute until fully combined and smooth.

   Time: PT2M

6. Fold in Egg Whites

   Using a silicone spatula, gently fold the stiff egg whites into the mascarpone mixture. Turn the bowl from bottom to top, rotating slowly, until no white streaks remain.

   Time: PT3M

7. Prepare Coffee‑Amaretto Bath

   Brew 200 ml of strong espresso. While still hot, stir in 2 Tbsp of Amaretto liqueur.

   Time: PT5M

8. Crush Speculoos Biscuits

   Place the speculoos biscuits in a zip‑lock bag and crush them coarsely with a rolling pin. Mix with a pinch of ground cinnamon.

   Time: PT2M

9. Assemble Individual Tiramisu

   Dip each ladyfinger quickly (1‑2 seconds) into the coffee‑amaretto mixture and lay a layer at the bottom of each ramekin. Sprinkle a thin layer of crushed speculoos over the biscuits. Spoon a generous amount of mascarpone cream over the biscuit layer, smoothing the top. Repeat if desired for a second layer, finishing with cream.

   Time: PT10M

10. Chill

    Cover the ramekins with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the mousse to set.

    Time: PT0M

11. Dust with Cocoa and Serve

    Just before serving, sift unsweetened cocoa powder over each tiramisu using a fine mesh sieve for an even, matte finish.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g