Coffee and mascarpone tiramisu recipe

Tiramisù with coffee mascarpone

Featuring Tiramisù

  • > 30 min
  • 4 people
  • Medium


  • 2 cups espresso (approx. 120 ml)

  • 2 gelatine sheets

  • 2 tsp sugar

  • 2 tsp amaretto

  • Fruits for decoration

  • Mövenpick Tiramisù


  1. For the espresso pool:


    Soak the gelatine sheets in cold water for 5 minutes, wring out and add to the hot coffee.

  2. Incorporate the sugar and amaretto.

    Stir gently and pour into 4 verrines.

  3. For the mascarpone Chantilly, mix the mascarpone with the egg yolks and sugar until they form a smooth and even mixture.


    Add the cream gradually to prevent lumps forming.


    Pour the mixture into a cream whipper and close it. Use 1 to 2 gas cartridges depending on the size of the cream whipper.


    Leave to cool upside down in the fridge for at least 1 hour.


    Spread the mixture directly over the espresso pool and garnish with fruits.


    Serve with a scoop of Tiramisù ice cream.

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