Tiramisu revisited with Voltesso coffee

TIRAMISU REVISITED WITH VOLTESSO COFFEE

Portions : 4 - Preparation & Cooking time : 1 hour 15 minutes

Ingredients

• 4 egg yolks and 2 egg whites
• 1 pinch salt
• 60 gr (2 oz) sugar
• 250 gr (9 oz) mascarpone cheese
• 30 ml (2 tbsp) Amaretto
• 1/4 lemon, zest

Voltesso coffee caramel

• 125 ml (1/2 cup) Voltesso coffee
• 125 ml (1/2 cup) sugar
• 125 ml (1/2 cup) 35% cream
• 1 pinch salt

Voltesso coffee ice cream (see attached recipe)

• 8 spoon cookies
• Q.S. Cacao Extra Brut 100% cocoa powder, Cacao Barry

Preparation

The cream

1. In a bowl, whisk together the egg yolks, then add 30g (1oz) sugar and whisk until smooth and fluffy (whiten the eggs).Set aside.
2. In a bowl, add a pinch of salt to the egg whites and whisk until stiff. Add the remaining sugar and continue whisking to obtain a firm meringue. Set aside.
3. Add the mascarpone, Amaretto and lemon zest to the blanched egg yolks and whisk until smooth and creamy.
4. Add the meringue and, using a spatula, gently fold to obtain a light cream.

Voltesso coffee caramel

1. Heat the coffee, salt and sugar in a saucepan. Bring to 180° C (356° F).
2. Remove from heat and whisk in the 35% cream.
3. Place a quenelle of ice cream on each plate, add lady finger cookies, a dash of mascarpone cream and garnish with coffee caramel and cocoa powder.