Coffee and espresso as an ingredient has much to offer for many recipes. Depending on the choice of coffee, it provides bitterness or acidity, contributes to texture and aftertaste.
The classic of all recipes is tiramisu. But what should be considered from a coffee perspective and how does barista professional and chef Michel Aeschbacher make tiramisu when he wants to spoil friends and family? This video provides a recipe and discusses two espresso variants, each emphasizing different notes.
The ingredients for the barista tiramisu recipe
Tools:
- Mold, approx. 1 - 1.5 liters
- Mixer
- Rubber scraper or other stirring rod
- 2 large bowls
For mascarpone cream:
- 2 eggs (egg yolk and egg white needed separately)
- 50 g sugar + 20 grams in the egg white
- 1 untreated organic lemon or its zest
- 250 g mascarpone
For the espresso addition:
- Amaretto
- Cointreau
- 150 g ladyfinger biscuits or as much as fits in the bowl.
- 20 g sugar
- 200 ml espresso (we describe the coffees we used below).
Plus cocoa powder for dusting.
The tiramisu recipe step by step
- Separate egg yolk and egg white from two eggs. Set the egg white aside for now, it will be needed later.
- Add 50 grams of sugar. Then mix the egg yolk and sugar with an immersion blender until a creamy, glossy and combined mixture forms.
- Then fold in the 250 grams of mascarpone. We use a rubber scraper for this, stirring until the mixture is smooth. An immersion blender can also be used on low speed. The result is creamy and combined.
- Rub in some lemon zest, without grating the white part, which is bitter. Then set this bowl aside.
- Now beat the bowl with egg white into a snow foam, which Michel calls "latte art" foam in the video. This is combined, soft and has no more air holes.
- Add 20 grams of sugar and beat together briefly once more.
- Now fold the egg white into the egg yolk-mascarpone mixture with the rubber scraper. Do not use the immersion blender under any circumstances, as the mixture will collapse again. Now place the mixed bowl in the refrigerator.
- Now we pull five strong double espressos with a brew ratio of approx. 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 extracted. In total, 200 ml of espresso is needed. We aim for a brew time of 25 seconds.
- Add 20 grams of sugar directly to the warm espresso and stir. We also add 2 cl amaretto and 2 cl Cointreau each.
- Line the ladyfinger biscuits in the selected tiramisu mold so that the bottom is completely covered. We pour and distribute no more than half of the extracted espresso over it. The espresso should be well absorbed by the ladyfingers and not be standing in the bowl. (Article on espresso preparation.)
- We distribute half of the mixture from the refrigerator over it, so that the ladyfingers are completely covered.
- We fill the remaining espresso into a soup plate. The size should be chosen so that additional ladyfingers can be placed briefly in the plate and turned. However, it should only be dipped briefly so that the next layer doesn't become mushy. The biscuit prepared this way with coffee is placed in another layer on top of the mixture.
- Another layer of the mixture follows, completely covering the biscuit. The biscuit prepared up to this point is now placed in the refrigerator overnight. This makes it somewhat stiffer and more compact and also better for cutting.
- The next day, all that's left is the topping with cocoa powder. For this, we use a small sifter like you would use for powdered sugar and sift the cocoa powder evenly over the tiramisu.
Have fun recreating 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 drunk. 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 combined well with the spirits and the recipe. Since our Boa Vista has run out, we recommend the Miramar espresso from the Purple Line, which is also a heavy, fruity espresso.
The Dreispitz is a stand-in for rather dark espresso with a strong note of a good robusta.
Dreispitz Espresso. Chocolatey, full-bodied, creamy with fine acidity.
Miramar Espresso. Has replaced the Boa Vista in the Purple Line of our heavy, fruity espressos. Blackberries, cognac, syrupy yet somewhat 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 up one or another coffee recipe.
