Ma Recette Ultime du Tiramisu : Techniques et astuces pour une texture parfaite ! ☕️

Ingredients

• 200 g White Chocolate (blond pâtissier) (high‑quality white chocolate, cut into pieces)
• 100 g Liquid Cream (for heating, full‑fat)
• 70 g Liquid Cream (cold, added after emulsion)
• 270 g Strong Coffee (freshly brewed, warm but not hot)
• 2 tbsp Amaretto Liqueur (for coffee mixture)
• 1 tbsp Amaretto Liqueur (for mascarpone mixture)
• 80 g Granulated Sugar (for biscuit egg whites)
• 40 g Granulated Sugar (for meringue in mascarpone cream)
• 100 g Granulated Sugar (for yolk‑sugar‑vanilla mixture)
• 4 pieces Egg Whites (large eggs, room temperature)
• 3 pieces Egg Whites (for mascarpone cream, room temperature)
• 4 pieces Egg Yolks (large, room temperature)
• 100 g All-Purpose Flour (sifted)
• 30 g Cornstarch (sifted with flour)
• as needed Powdered Sugar (for dusting biscuits before baking)
• 500 g Mascarpone Cheese (full‑fat, chilled)
• 1 piece Vanilla Bean (seeds scraped)
• as needed Unsweetened Cocoa Powder (for final dusting)

Instructions

1. Melt White Chocolate

   Cut the white chocolate into small pieces and melt in the microwave in 30‑second bursts, stirring between each burst until smooth.

   Time: PT2M

2. Heat Cream for Ganache

   In a saucepan, bring 100 g liquid cream to a gentle boil, then reduce heat.

   Time: PT5M

   Temperature: 100°C

3. Combine Coffee Mixture with Hot Cream

   Add the prepared coffee‑chicory mixture (270 g coffee + 2 tbsp amaretto) to the hot cream, stir until fully incorporated.

   Time: PT3M

4. Emulsify Ganache

   Remove the saucepan from heat and slowly pour the hot coffee‑cream mixture over the melted white chocolate in three portions, whisking from the center outward after each addition until a glossy, smooth ganache forms.

   Time: PT5M

5. Finish Ganache

   Stir in the remaining 70 g cold cream, then blend with an immersion blender for a perfectly smooth texture. Transfer to a container, cover, and chill for at least 4 hours (or overnight).

   Time: PT2M

6. Prepare Biscuit Batter – Egg Whites

   In a clean mixing bowl, beat 4 egg whites with an electric hand mixer until soft peaks form. Gradually add 80 g sugar while continuing to beat until the mixture becomes glossy and slightly firm.

   Time: PT5M

7. Incorporate Yolks and Dry Ingredients

   Add 4 egg yolks to the meringue and mix briefly. Sift together 100 g flour and 30 g cornstarch, then fold gently into the mixture with a rubber spatula, lifting to keep the batter airy.

   Time: PT4M

8. Pipe and Dust Biscuits

   Transfer the batter to a piping bag fitted with a 10 mm plain tip. Pipe 8‑cm long strips onto a parchment‑lined baking sheet, spacing them evenly. Generously dust each strip with powdered sugar.

   Time: PT5M

9. Bake Ladyfingers

   Preheat the oven to 150°C fan‑forced. Bake the biscuits for about 17 minutes until lightly golden and firm to the touch.

   Time: PT17M

   Temperature: 150°C

10. Cool Biscuits

    Allow the biscuits to cool completely on the baking sheet, then gently lift them off with a spatula and set aside for assembly.

    Time: PT10M

11. Prepare Mascarpone Cream – Yolk Mixture

    In a bowl, whisk together 4 egg yolks, 100 g sugar, and the seeds from 1 vanilla bean until the mixture turns pale and fluffy.

    Time: PT5M

12. Combine Mascarpone and Amaretto

    In a separate bowl, beat 500 g mascarpone with 1 tbsp amaretto until smooth and slightly loosened.

    Time: PT2M

13. Create Final Cream Base

    Fold the yolk‑sugar mixture into the mascarpone mixture using a spatula until fully incorporated and smooth.

    Time: PT2M

14. Whip Egg Whites for Cream

    Beat 3 egg whites until foamy, then gradually add 40 g sugar, continuing to whip until stiff, glossy peaks form.

    Time: PT5M

15. Fold Whipped Whites into Cream

    Add one‑third of the whipped whites to the mascarpone base, fold gently, then add the remaining whites and fold until a light, airy cream is achieved.

    Time: PT3M

16. Chill Mascarpone Cream

    Cover the cream and refrigerate for at least 10 minutes while you finish the assembly.

    Time: PT10M

17. Prepare Coffee Soak

    Mix the remaining strong coffee (270 g) with 2 tbsp amaretto. The coffee should be warm (around 45‑50°C) but not boiling.

    Time: PT1M

    Temperature: 45°C

18. First Layer of Biscuits

    Arrange a row of ladyfinger biscuits at the bottom of a 20 × 30 cm (8‑inch) baking dish, dipping each quickly (1‑2 seconds) in the warm coffee before placement.

    Time: PT3M

19. Add Coffee‑Chocolate Ganache

    Whisk the chilled ganache briefly to loosen, then pipe the ganache into the gaps between the first layer of biscuits.

    Time: PT3M

20. First Cream Layer

    Spread a 1.5 cm thick layer of mascarpone cream over the biscuits, smoothing with a spatula.

    Time: PT3M

21. Second Biscuit Layer

    Place a second row of coffee‑soaked biscuits on top of the cream, then pipe more ganache into the spaces.

    Time: PT4M

22. Second Cream Layer

    Spread another layer of mascarpone cream, slightly thinner than the first. Transfer the remaining cream to a piping bag and pipe decorative peaks over the surface.

    Time: PT5M

23. Final Chill

    Cover the assembled tiramisou and refrigerate for at least overnight (minimum 8 hours) to set and develop flavors.

    Time: PT8H

24. Serve

    Just before serving, dust the top generously with unsweetened cocoa powder.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

1 g