Culinary moment
This dessert is a tribute to Italian indulgence and a classic sweet, freshly reimagined. We are delighted to share this special dessert with you. Enjoy our homemade tiramisu after an Italian dinner with us – or simply because.
Homemade Tiramisù
From the finest mascarpone, robust espresso, and a hint of cocoa, we create a Tiramisù of a very special kind – lovingly shaped by hand into a surprising coffee bean. Uncompromising in quality, crafted with skill and precision, the result is a dessert that reimagines the Italian classic and captures the flavors of our kitchen.
Filled by hand
Simone Raimondi – Head Chef: “Dear guests, I shape our tiramisu by hand with great care into a surprising coffee bean. Do try our creation as your dessert. It remains a classic, but rethought and with that certain something. It is handcraft that is truly worth it – because in my opinion, this is what Italian tradition tastes like, reimagined.”
Recipe for the Tiramisù coffee bean
The classic mascarpone cream envelops a core of ladyfingers soaked in coffee. The Tiramisù is shaped in a coffee bean mold, deep-frozen, and then coated in a thin layer of 70% dark chocolate. The goal is to create a dessert that is instantly recognizable in flavor while being modern and elegant in its presentation.
Ingredients for the mascarpone cream | |
| Egg yolk | 200 g |
| Sugar | 300 g |
| Mascarpone | 1 kg |
| Savoiardi/Ladyfinger biscuits | as required |
| cold espresso coffee | as required |
Dark Chocolate coating | |
| 70 % dark chocolate | |
| neutral vegetable oil | 5-8 % of the weight of the chocolate |
The addition of vegetable oil increases the fluidity of the chocolate, allowing us to create a thin and delicate coating rather than a shell that is too thick or hard.
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Zubereitung: | |
1. Mascarpone Cream | |
| Whip the egg yolks and sugar together until the mixture becomes pale, voluminous and well structured. The mixture should reach a stable, thick and creamy consistency. Gradually add the mascarpone and mix until the cream is completely smooth, homogeneous and stable, taking care not to overwork it. | |
2. Assembling the Coffee BeanPipe a first layer of mascarpone cream into the coffee bean-shaped silicone moulds. Quickly dip the biscuit into the cold espresso coffee. The biscuit should absorb enough coffee to develop the characteristic Tiramisù flavour while still retaining some structure. Place the soaked biscuit in the centre of the mould. Cover completely with the remaining mascarpone cream, carefully levelling the surface and completing the shape of the coffee bean. | |
3. FreezingTransfer the moulds immediately to the blast freezer and freeze completely. The Tiramisù must be fully frozen before unmoulding in order to maintain the precise and defined shape of the coffee bean. Once completely frozen, carefully remove each dessert from the mould. | |
4. Dark chocolate coating | |
Melt the 70% dark chocolate completely. Add approximately 5–8% neutral vegetable oil in relation to the weight of the chocolate and mix thoroughly until the coating is smooth and fluid. After melting, allow the chocolate mixture to cool to 35–38°C. Do not exceed 38°C when coating the dessert. This temperature keeps the chocolate fluid enough to create a fine and even coating, while preventing excessive heat from melting or deforming the surface of the frozen Tiramisù. Dip the completely frozen Coffee Bean into the chocolate coating and immediately allow the excess chocolate to drain off. The strong temperature contrast between the frozen dessert and the chocolate at 35–38°C allows the coating to cool and set very quickly. The objective is to achieve a very thin, even and delicately crisp chocolate shell that preserves the definition of the coffee bean and breaks easily with a spoon. | |
5. Defrosting and service | |
| After coating, transfer the dessert to the refrigerator and allow it to defrost slowly and completely before service. At serving temperature, the centre should recover the characteristic soft and creamy texture of Tiramisù, while the thin chocolate coating should retain enough structure to provide a delicate contrast. | |
Final result
Visually, the dessert appears as a large, perfectly defined dark chocolate coffee bean. Once opened with a spoon, the dark chocolate shell reveals the light mascarpone cream and the centre of espresso-soaked biscuit. The dessert is therefore built around three immediately recognisable elements:
Mascarpone · Coffee · Dark Chocolate