Classic tiramisu calls for coffee and a splash of liqueur. With Piccoli Coffee, you get both in a single bottle: the aroma of Peruvian coffee and a creamy texture that blends beautifully with mascarpone.
Recipe
Ingredients
- 250 g mascarpone cheese
- 3 fresh eggs
- 80 g sugar
- 200 g ladyfingers
- 200 ml brewed coffee, cooled
- 80 ml Piccoli Coffee
- Unsweetened cacao powder
Directions
- In a shallow bowl, mix the cooled coffee with half of the Piccoli Coffee.
- Beat the egg yolks with the sugar until pale; add the mascarpone and the rest of the Piccoli Coffee.
- Whip the egg whites to stiff peaks and gently fold them into the cream.
- Dip the ladyfingers for one second per side and build alternating layers of ladyfingers and cream.
- Refrigerate for at least four hours and dust with cacao before serving.
If the ladyfingers get soggy, the dessert loses its structure: dip them quickly and let the fridge do the rest.
This dessert contains alcohol and is not suitable for anyone under 18.
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