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Mini coffee tiramisu with italian colomba

Mini coffee tiramisu with italian colomba

A natural sourdough, classic or stuffed with chocolate chips and raisins, the colomba is the most famous and appreciated Italian Easter cake.

We want to offer you a fresh and delicious variant of this cake to be served after the holidays.

To be enjoyed with a spoon.

Ingredients for 4 people

- 8 slices of Italian colomba

- 200 ml coffee

- 50 ml water

- 125 g sugar

- 60 g mascarpone cheese

- 300 ml fresh heavy whipping cream

- 5 egg yolks

- 1 sheet gelatine

- 75g bitter cocoa powder

- grain of hazelnuts for dusting

8 glass cups to be used as single portions.

Preparation:

For each glass, cut two slices of colomba (the same size as the glass).

Mix half of the espresso with 25 g sugar and water. Set aside to cool.

Meanwhile, you can proceed with the preparation of the cream.

In a separate bowl, whip cream to stiff peaks.

Gently fold the whipped cream in the mascarpone and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.

Combine egg yolks and sugar and whip yolks until thick and lemon-colored. Add the remaining coffee and beat until combined.

You can combine the egg yolks and sugar in the top of a double boiler, over boiling water (bain-marie). Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip; add the gelatine sheet, previously dissolved in lukewarm water.

Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.

Take the cold coffee mixture and dip the colomba slices into the mixture just long enough to get them wet; do not soak them!

Arrange the lady fingers in the bottom of each glass. Spoon the mascarpone cream filling over the colomba slices.

Repeat process with another layer of colomba slices and cream.

Dust with cocoa and hazelnut grain before serving.