Tiramisu is the Italian dessert par excellence and the most loved and known abroad.
Soft and delicious, tiramisu is the cake suitable for any occasion.
many variants of tiramisu have been proposed, including ingredients such as strawberries or chocolate.
Today I propose my personal tiramisu, with a soft coffee biscuit (not soaked), a milk chocolate and coffee namelaka and a soft and very light mascarpone mousse.
You will not regret it…




Porzioni 8
Chef Aria


Coffee biscuit

  • 1 medium (50 g) whole egg
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • 1 tbsp (15 g) honey
  • 3 tbsp (17 g) almond meal
  • 3 tbsp (25 g) all purpose flour
  • 1.5 g baking powder
  • 0.5 g salt
  • 1 tbsp + 1/2 tsp (20 g) heavy cream
  • 1 tbsp + 1/2 tsp (5 g) instant coffee
  • 1 tbsp (15 g) melted unsalted butter

Milk chocolate and coffee namelaka

  • 3.5 oz (95 g) milk chocolate 40%, Jivara Valrhona
  • 3 tbsp + 1 tsp (50 g) full fat milk
  • 1 tsp (2.5 g) glucose syrup
  • 7 tbsp (100 g) heavy cream
  • 1.3 g gelatin sheets, 200 bloom
  • 2 tbsp (8 g) instant coffee

Mascarpone cheese mousse

  • 4 tbsp + 1 tsp (65 g) water
  • 1/2 cup + 1 tbsp + 1 tsp (125 g) superfine granulated sugar
  • 5-6 medium (100 g) egg yolks, room temperature
  • 5 g gelatin sheets, 200 bloom
  • 1 cup + 1.5 tbsp (250 g) heavy cream
  • 1 cup + 1.5 tbsp (250 g) mascarpone cheese, room temperature (Galbani)


  • Cocoa powder
  • White chocolate ring (optional)


Coffee biscuit

  1. Heat fan oven at 300F-150°C.

    Heat heavy cream, add instant coffee and stir to melt.

    Let cool.

    With a whisk, beat whole egg with sugar and honey.

    Then, add all the ingredients, but melted butter.

    Add coffee heavy cream, melted butter and mix to combine.

    Pour the mixture into a 7 inches - 18 cm tart ring and bake for 15 minutes.

    Let completely cool, remove the tart ring, then cut out a 6 inches - 16 cm round disc from

    the coffee biscuit.

    Set aside to assemble (you can freeze).

Milk chocolate and coffee namelaka

  1. Soak gelatin sheets in cold water.

    Melt the chocolate.

    Heat milk with glucose, add instant coffee and stir to melt.

    Heat the mixture until 180F - 80°C.

    Add winged gelatin sheets and stir to melt.

    Pour the mixture over the chocolat, in 3 batches and stir well to combine.

    Add cold heavy cream and stir to combine.

    Pour the mixture in a 6 inches - 16 cm silicone mould, refrigerate, then freeze.

Mascarpone cheese mousse

  1. Soak gelatin sheets in cold water.

    Pour in a saucepan the water and the sugar

    Heat your sugar syrup over a medium-high flame and bring to a boil.

    When sugar syrup reaches 245F - 118°C, start to beat egg yolks, at maximum speed

    using a stand mixer.

    Wait until the syrup temperature reaches 245F - 121°C, remove the saucepan from the

    heat, pour the hot sugar syrup by streaming it into your egg yolks, add wringed and melted

    gelatin sheets and whip until the mixture cools down, 80F - 26°C.

    Add soft mascarpone cheese and whip until completely incorporated, about 20 seconds.

    Whip heavy cream until soft peaks form, then combine the 2 mixtures (whipped heavy

    cream and mascarpone/egg yolks and gelatin mixture).

To assemble

  1. Fill up to just under half the mascarpone mousse inside a 7x1.8 inches (18 cm x 4,5 cm) silicone mould (or a pastry ring with clingfilm and acetate strips).

    Place in the centre the frozen milk chocolate namelaka disc.

    Fill up the mascarpone mousse to about 1 cm from the edge, place in the centre the coffee biscuit, smooth with a small spatula, then freeze.

To serve

  1. Unmould the dessert from the ring and refrigerate for about 8 hours.

    Just before serving, dust with cocoa powder and decorate with the white chocolate ring.



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