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Lisa Teaches Tiramisu: You To Make A Classic Tiramisu

  • on September 8, 2021
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Lisa Teaches Tiramisu:

Lisa Teaches Tiramisu: You To Make A Classic Tiramisu
“In this recipe, I used freshly floor coffee rather than on the spontaneous espresso powder. Trust me, this little trick can make your finished product taste different.

Remember not to leave finger biscuits for a long time. In the coffee, you only need to dip the front and back quickly, so that the biscuits will not be too moist and muddy.

If you don’t like the taste of Amaretto, just omit it-I actually don’t sometimes Will be put. (Note: We have added new pictures and videos to this recipe, but the ingredients and steps are still the same as the previous version)”

In difficulty 👍

  • 30 minutes to prepare
  • 0 minutes baking time
  • 180 minutes standing time


  • Number of people: 6
  • 250 g mascarpone cheese
  • 250 g finger biscuits
  • 2 eggs
  • 60 g powdered sugar
  • 100 ml espresso
  • 3 tbsp Italian bittersweet
  • 1 tbsp dark chocolate
  • 1 tbsp unsweetened cocoa powder
  • Salt
  • Utensils
  • Bowl (large) hand-held cooking machine with whisk, rubber spatula, deep-bottom baking pan, grater, fine filter

Nutrition per serving

Calories 402

Protein 9 g

Fat 22 grams

Carbohydrates 42 g

Cooking steps 1/4: Lisa Teaches Tiramisu: You To Make A Classic Tiramisu

Lisa Teaches Tiramisu:

2 eggs 30 g powdered sugar 1 tbsp 250 g mascarpone cheese
Bowl (large) handheld food processor with a whisk
Separate the egg whites and yolks. Add powdered sugar to the egg yolk and beat until white and fluffy. Add 1 tablespoon of almond wine and mascarpone cheese. Beat until smooth.

Cooking step 2/4

Lisa Teaches Tiramisu:

30 g salt powdered sugar
Rubber spatula
Add a pinch of salt to the egg whites and beat until stiff and foamy. Add the remaining powdered sugar and stir slowly. Carefully blend the whipped egg whites into the mascarpone paste.

Cooking step 3/4

Lisa Teaches Tiramisu:

100 ml espresso 2 tablespoons Amaretto 250 g finger biscuits 1 tablespoon dark chocolate
Deep bottom baking pan grater
Pour the espresso and the remaining almond liquor into a shallow dish and mix well. Dip the finger biscuits in the coffee wine, and then spread the finger biscuits dipped in the coffee wine on the bottom of the cup. Spread a layer of mascarpone cheese on top, and then sprinkle a thin layer of chocolate chips.

Cooking steps 4/4

Cooking steps 4/4

1 tbsp unsweetened cocoa powder
Fine filter
Repeat the laying step until all ingredients are used up. Finally, spread a layer of mascarpone cheese and sift a layer of unsweetened cocoa powder. Place in the refrigerator and chill for more than 3 hours to enjoy!


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