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Andrea Zanin’s Tiramisù


Coffee reduction

Sugar 125 gr/4,40 oz
Coffee 250 gr/8,81 oz

Tiramisù cream

Cream 500 gr/17,65 oz
Mascarpone 500 gr/17,65 oz
Egg yolks 180 gr/6,35 oz
Water 80 gr/2,82 oz
Sugar 250 gr/8,81 oz


1. Prepare your coffee reduction

Cook the sugar without water until caramelized.
Add espresso little by little until the sugar melts.

2. Whip the cream

and keep it in the fridge.

3. Prepare the syrup & whip the yolks

Cook water and sugar until you reach 118°C / 245°F.
Whip the egg yolks with the Kitchen Aid.
When the sugar reaches the temperature of 118°, add the syrup to the whipped egg yolks.

4. Prepare the tiramisù cream

Whip the egg yolk with the sugar until it doubles in volume.
Lower the machine’s speed, add the mascarpone.
Add the whipped cream.

5. Put it all together

Whisk and create a smooth texture.
Andrea Zanin’s Tiramisù