Coffee and espresso have a lot to offer as an ingredient for many recipes. Depending on the choice of coffee, it provides bitterness or acidity and contributes to texture and aftertaste.
Tiramisu is the classic of all recipes. But what should you keep in mind from a coffee perspective, and how does barista professional and chef Michel Aeschbacher make tiramisu when he wants to pamper 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:
- Dish, approx. 1 - 1.5 liters
- Mixer
- Rubber spatula or other stirring rod
- 2 large bowls
For mascarpone mixture:
- 2 eggs (egg yolks and egg whites needed separately)
- 50 g sugar + 20 grams in the egg white
- one 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 dish
- 20 g sugar
- 200 ml espresso (the coffees we used are described further below)
Plus cocoa powder for dusting.
The tiramisu recipe step by step
- Separate egg yolks and egg whites 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 well-combined mixture forms.
- Then fold in the 250 grams of mascarpone. We use a rubber spatula for this, until the mixture is smooth. An immersion blender can also be used on low speed. The result is creamy and well-combined.
- Rub in some lemon zest, without rubbing in the white part, which is bitter. Then set this bowl aside.
- Beat the bowl with egg white into a snow mixture, which Michel calls "latte art" foam in the video. This is well-combined, soft, and has no more air pockets.
- Add 20 grams of sugar and continue beating together briefly once more.
- Now fold the egg white into the egg yolk-mascarpone mixture and stir in gently with the rubber spatula. Under no circumstances use the immersion blender, as the mixture will collapse again. Put the mixed bowl in the refrigerator.
- Now we pull five strong double espressos with a brewing 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. A total of 200 ml espresso is needed. We aim for a brewing time of 25 seconds.
- Add 20 grams of sugar directly to the hot espresso and stir. We also add 2 cl amaretto and 2 cl Cointreau.
- Layer the ladyfinger biscuits in the selected tiramisu dish so that the bottom is completely covered. Pour and distribute no more than half of the extracted espresso over it. The espresso should be well absorbed by the ladyfinger biscuits and not sit in the dish. (Article on espresso preparation.)
- Distribute half of the mixture from the refrigerator over it, so that the ladyfinger biscuits are completely covered.
- We pour the remaining espresso into a soup plate. The size should be chosen so that additional ladyfinger biscuits can be briefly placed in the plate and turned. However, it should only be briefly dipped so that the next layer doesn't become mushy. The biscuits prepared this way with coffee are then placed in another layer on top of the mixture.
- Another layer of the mixture follows, completely covering the biscuits. The biscuits prepared up to this point are now placed in the refrigerator overnight. This makes it somewhat firmer and more compact and also easier to cut.
- The next day, all that's left is the topping with cocoa powder. For this, we use a small sieve like when dusting 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 up. 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 paired 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 representative of a darker espresso with a strong note of a good Robusta.
Dreispitz Espresso. Chocolatey, full-bodied, creamy with fine acidity.
Miramar Espresso. Has replaced Boa Vista in the Purple Line of our heavy, fruity espressos. Blackberries, cognac, syrupy and yet somewhat zesty.
Your coffee baking recipes
How do you make tiramisu? Or what 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.
