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Prep time
30 minutes
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Cook time
20 minutes
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Serves
10
Author Notes
This delightful tiramisu by Chef Massimiliano Sena at Château de Courcelles combines rich flavors and textures, offering a modern twist on a classic Italian dessert. Enjoy the interplay of creamy mascarpone, fragrant coffee, and the crunch of the crumble, all beautifully layered for a stunning presentation. —damianotrulli
Ingredients
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3 large eggs
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1 cup powdered sugar
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1 cup almond flour
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3 tablespoons all-purpose flour
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1.5 tablespoons unsalted butter, melted
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2 large egg whites
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1 tablespoon granulated sugar
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2 large egg yolks
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1/2 cup granulated sugar
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2 tablespoons water
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7 oz mascarpone cheese
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1/2 cup heavy cream, whipped
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1/3 cup all-purpose flour
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1/3 cup unsalted butter, softened
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1/2 cup coffee grounds
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3 tablespoons granulated sugar
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1/3 cup almond flour
Directions
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Joconde Biscuit:
In a stand mixer, beat the eggs, powdered sugar, and almond flour until well combined.
Gently fold in the all-purpose flour and melted butter.
In a separate bowl, whip the egg whites until soft peaks form, adding the granulated sugar to stabilize. Fold the whipped egg whites into the almond mixture.
Spread the mixture evenly onto a baking sheet and bake at 350°F for 10 minutes until golden brown. Let cool.
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Tiramisu Mixture:
In a stand mixer, whisk the egg yolks with the sugar syrup (made by mixing sugar and water).
Gently fold the mascarpone into the whipped egg yolk mixture, then carefully incorporate the whipped cream.
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Coffee Crumble:
In a mixing bowl, combine the flour, softened butter, almond flour, sugar, and coffee grounds until well mixed.
Spread the mixture on a baking sheet and bake at 350°F for 10 minutes until crispy and golden.
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Assembly:
In a serving dish, layer a spoonful of coffee crumble at the bottom.
Add a layer of the tiramisu mixture, followed by a piece of the Joconde biscuit.
Top with another layer of the tiramisu mixture.
Finish with a generous dusting of cocoa powder for the perfect touch.
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