Tiramisu with coffee soaked ladyfinger biscuits and candied ginger
Indulge yourself with this zingy sweet coffee dessert that will pick you up and keep you there.
15 min.
Easy
Here is what you need
Ingredients
1
- capsules of Grand Cru Fortissio Lungo or Ristretto or Ristretto Decaffeinato
- 250 g / 9.5 oz of mascarpone cheese
- 8 ladyfinger biscuits
- 150 g / 9 oz of soft candied ginger
- tablespoons of caster sugar
- egg
- Cocoa powder
- Several bowls
- wide tulip dishes
Materials
- Several bowls
- wide tulip dishes
Let's make it!
- Finely slice the ginger and set aside the eight largest pieces
- Separate the yolk from the egg white
- Beat the egg white into soft peaks and set aside
- Beat the egg yolk with the sugar, add the mascarpone and then fold in the beaten egg white
- Prepare the coffee in a bowl and soak the biscuits
- Prepare the dessert in wide tulip dishes, alternating a layer of coffee soaked biscuits covered with slices of candied ginger with a layer of mascarpone
- Finish with a layer of mascarpone
- Leave to cool in the refrigerator for 20 minutes
- Just before serving, sprinkle with cocoa powder and decorate with the eight larger candied ginger slices shaped into cones
Recommended Nespresso coffees
Original
Ispirazione Ristretto Italiano
10
Fortissio Lungo
8
Ispirazione Ristretto Italiano Decaffeinato
10
Ispirazione Ristretto Italiano
10
Fortissio Lungo
8
Ispirazione Ristretto Italiano Decaffeinato
10
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Tiramisu with coffee soaked ladyfinger biscuits and candied ginger
- 15 min.
- Easy
Materials
- Several bowls
- wide tulip dishes
Recommended Nespresso coffees
Ingredients
- capsules of Grand Cru Fortissio Lungo or Ristretto or Ristretto Decaffeinato
- 250 g / 9.5 oz of mascarpone cheese
- 8 ladyfinger biscuits
- 150 g / 9 oz of soft candied ginger
- tablespoons of caster sugar
- egg
- Cocoa powder
Inspirations
Let's make it!
- Finely slice the ginger and set aside the eight largest pieces
- Separate the yolk from the egg white
- Beat the egg white into soft peaks and set aside
- Beat the egg yolk with the sugar, add the mascarpone and then fold in the beaten egg white
- Prepare the coffee in a bowl and soak the biscuits
- Prepare the dessert in wide tulip dishes, alternating a layer of coffee soaked biscuits covered with slices of candied ginger with a layer of mascarpone
- Finish with a layer of mascarpone
- Leave to cool in the refrigerator for 20 minutes
- Just before serving, sprinkle with cocoa powder and decorate with the eight larger candied ginger slices shaped into cones