Whoogy's Coffee Recipe
"Speculoos in tiramisu is my little personal touch to pay homage to Belgium through this monument of Italian gastronomy." A recipe that breaks the rules, enhanced by the toasted cereal notes typical of Nespresso Peru Organic coffee.
Procedure: Beat the egg whites until stiff peaks form, then add 30g of sugar.
Beat the egg yolks with the remaining sugar, then add the mascarpone.
Gently mix the two preparations together so as not to break the egg whites.
Pour the coffees into a shallow dish.
Soak a speculoos cookie in the coffee for a few seconds, then place it in the bottom of a dish. Repeat this process until the entire bottom is covered with speculoos cookies.
Soak the ladyfingers in coffee.
Pour about a third of the egg-mascarpone mixture over the speculoos base, cover with a layer of ladyfingers and add a second third. Finally, add a layer of soaked speculoos and then the last third.
Cover with cling film and leave to rest overnight in the refrigerator.
The next day, sprinkle the tiramisu with cocoa powder and serve chilled!
Did Whoogy's Belgian tiramisu make your mouth water? Made with a subtle and fruity Nespresso Peru Organic coffee, its recipe is sure to please! And it's even better served as a latte with this coffee… To discover the entire range, click here.
