Tiramisu Milanese
9 servings
60 minutes
Milanese tiramisu is a refined Italian treat soaked in espresso aroma, with a delicate mascarpone mousse. This dessert hails from Northern Italy, where coffee culture and exquisite sweets go hand in hand. Its flavor is a perfect balance of cane sugar sweetness, light coffee bitterness, and the softness of almond biscuit soaked in rum and Amaretto liqueur. Tiramisu is a symbol of Italian hospitality, served in the best Milanese restaurants and cozy family cafes. It is ideal as a dinner finale accompanied by a cup of freshly brewed espresso. Its airy texture melts on the tongue, leaving a refined aftertaste, while the cocoa and chocolate decoration adds depth to the aroma. This dessert carries the warmth of an Italian home and the art of savoring the moment.
1
For the biscuit, mix all the flour, beat the yolks with cane sugar and coffee. Whip the egg whites separately and mix with the yolks and flour. Pour into a mold and bake in the oven at 160 degrees for 15 minutes. Let cool and cut into two equal parts.
- Wheat flour: 25 g
- Almond flour: 100 g
- Cane sugar: 80 g
- Instant coffee: 20 g
- Chicken egg: 6 pieces
2
For the mousse, beat the yolks and mix with cheese. Separately mix the egg whites with sugar. Combine both mixtures with a wooden spoon.
- Mascarpone cheese: 500 g
- Chicken egg: 6 pieces
- Sugar: 100 g
3
For soaking, mix ground espresso coffee, liqueur, rum, and sugar syrup (15 grams of sugar in a 1:1 ratio with water, mix and bring to a boil).
- Ground coffee: 200 g
- Amaretto liqueur: 30 ml
- Dark rum: 5 ml
- Sugar syrup: 30 ml
4
Soak the finished biscuit with syrup. Layer with mousse and place the second half of the biscuit on top. Soak the second half with mousse. Let it rest for at least 1 hour in the refrigerator.
- Ground coffee: 200 g
5
Sprinkle with cocoa before serving. Optionally, you can decorate with chocolate or nuts. Slice and serve.
- Cocoa: 20 g
- Nuts: 30 g
- Chocolate: 30 g