Tiramisu means ‘pick-me-up’ in Italian, so with cacao it’s a double pick-me-up!

Tiramisu

Prep Time

30 minutes

Cooking Time

0

Serves

8

Ingredients

4 eggs, separated
100g golden raw cane sugar
2 tsp vanilla extract
500g mascarpone
300ml strong cold black coffee
4 tbsp amaretto or rum
24 savoiardi or lady finger sponge biscuits
25g 100% cacao, finely grated. Suggestion, 100% Chulucanas Cacao

 

Method

  1. Whisk the egg yolks, half the sugar and the vanilla extract together until pale yellow and fluffy. Stir in the mascarpone until smooth and creamy.
  2. Beat the egg whites with the remaining sugar in a separate bowl with a pinch of salt until shiny and stiff.
  3. Fold the egg whites into the mascarpone mixture.
  4. Pour the coffee and liqueur into a dish and quickly dip the biscuits in it, one by one.
  5. Arrange a layer of 12 of the moist biscuits in the base of a large rectangular serving dish. Spoon over half of the mascarpone mixture.
  6. Top with the remaining biscuits and finish with the rest of the mascarpone mixture. Cover and chill in the refrigerator until you’re ready to serve. Just before serving, dust with the cacao.

Ingredients

4 eggs, separated
100g golden raw cane sugar
2 tsp vanilla extract
500g mascarpone
300ml strong cold black coffee
4 tbsp amaretto or rum
24 savoiardi or lady finger sponge biscuits
25g 100% cacao, finely grated. Suggestion, 100% Chulucanas Cacao

 

Method

  1. Whisk the egg yolks, half the sugar and the vanilla extract together until pale yellow and fluffy. Stir in the mascarpone until smooth and creamy.
  2. Beat the egg whites with the remaining sugar in a separate bowl with a pinch of salt until shiny and stiff.
  3. Fold the egg whites into the mascarpone mixture.
  4. Pour the coffee and liqueur into a dish and quickly dip the biscuits in it, one by one.
  5. Arrange a layer of 12 of the moist biscuits in the base of a large rectangular serving dish. Spoon over half of the mascarpone mixture.
  6. Top with the remaining biscuits and finish with the rest of the mascarpone mixture. Cover and chill in the refrigerator until you’re ready to serve. Just before serving, dust with the cacao.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​