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Espresso tiramisù

Espresso tiramisù

With Paste di Meliga

The fluffy egg-free mascarpone cream combines with the coarse texture of the corn flour, used to make the Piedmont traditional paste di meliga biscuits. The hot coffee finds its perfect match with the recipe’s chilled ingredients, and brings out the fragrance of the partially soaked biscuits.

Place the mascarpone in a mixing bowl.
Add the icing sugar, milk, double cream and vanilla.
Use an electric whisk to obtain a soft creamy mixture.
Put in a pastry bag and keep in the fridge.

Place a pasta di meliga biscuit in the bottom of a cappuccino cup.
Add a generous helping of mascarpone cream.
Pour the hot coffee around the cream.
Dust lightly with bitter cocoa powder.

We recommend preparing this recipe with espresso coffee.

For 6 serving

  • espresso or mocha coffee
  • Paste di meliga biscuits
  • mascarpone cream
  • cocoa powder
  • For the mascarpone cream:
  • 250 gr (8.8oz) mascarpone
  • 60 gr (2.1 oz) icing sugar
  • 90 gr (3.1oz) double cream
  • 40 gr (1.4oz) whole milk
  • ¼ vanilla pod
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