• Print
  • Bookmark
Lavazza
Espresso tiramisù

Espresso tiramisù

With Paste di Meliga

PRINT THE RECIPE
DIFFICULTY
Low
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.

PREPARATION
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.

PRESENTATION
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.

TRY THIS RECIPE WITH
INGREDIENTS
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
Prepare these coffee-based recipes at home