Wednesday, April 23, 2014

Recipe: Crumble Tiramisu

A couple of weeks ago I went to have lunch to my friend Cristina's house and for desert she offered the most amazing Tiramisu ever. Cristina makes the yummiest sweets ever and holds baking courses (cookies, cupcakes and lots more!) for little ones in Barcelona with her company Mamis Kidsen (Barcelona friends with little ones, make sure you check it out because the li'ones love it there!) Back to the tiramisu, while I know I have already shared a tiramisu recipe some time ago this one is far far superior so you should definitely see it here. 


1 packet Savoiardi biscuits

For the Cream
5 eggs
120gr confectionary sugar
500 gr mascarpone cheese

For the Coffee Syrup
100gr sugar
100gr water
200gr espresso coffee 
15gr amaretto

For the Crumble
100gr cold butter in cubes
100gr sugar
100gr ground almond
100gr sifted flour


Make your syrup.
Boil the water and add the sugar.  Prepare your coffee and add it the water/sugar syrup and the amaretto. Se aside and let it cool. 

Then make the cream
Separate the yolks from the eggs whites and beat the whites  in a bowl until fluffy, you should be able to turn around the bowl without the whites falling down. Set aside. 

Set up a double boiler (Bain Marie) and mix the yolks with your sugar. Keep mixing with a whisk and make sure your heat temperature doesn't go higher than 85ºC (use a thermometer, this step in important). Whisk until your mix whitens and is well emulsified (this cream is called Pâte a Bombe). Set aside for the heat and let it cool completely. 

When your white cream is cold mix in the mascarpone cheese (it has to be fridge cold) slowly by hand with a spatula. When all is well mix add in the eggs white to the mixture and combine. 

Tiramisu Setting
Quickly dip your biscuits to the coffee mixture and arrange in a single layer in either a large pan or individual little pots like mine. Spread evenly a layer of cream on top then add another layer of dipped in coffee biscuits and finally more cream on top. Chill in the fridge for at least 2 hours or overnight. 

Mix all the ingredients together, preferably with your hands or in a food processor (whizz quickly all your ingredients). It has to look like small pebbles. 
Layer in a baking sheet and bake for about 15 minutes at 175ºC.

When your tiramisu is ready serve with fresh strawberries and crumble. Enjoy, enjoy and thank me later


  1. How many eggs are required? This looks yummy!

  2. This looks lovely - very much like the idea of serving it in little jars, perfect for summer Al Fresco dining :)

  3. I completely missed the eggs, sorry! 5 eggs

  4. Oh my G! It looks so decadent and a real tease for chocoholics. Thanks for sharing as always :-)

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  5. Those are such beautiful pictures! I love the colors. It also looks so delicious.

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