Ingredients

• 250 ml (1 cup) whipping cream
• 1 sachet (10 g, 0.35 oz) cream stabilizer
• 750 g (26 oz) mascarpone
• 100 g (3/4 cup) icing sugar
• 8 g (1 tbsp) bourbon vanilla sugar
• 150 ml (1 ¾ cups) coffee
• 2 tbsp almond liqueur or almond syrup
• 200 g (7 oz) biscuits, e.g. speculaas, caramel

Also

• unsweetened cocoa powder for dusting

Preparation

Whip the cold cream together with the cream stabilizer until stiff and set aside in the fridge.

In a mixing bowl, beat the mascarpone, icing sugar and vanilla sugar with a hand mixer until creamy. Carefully fold in the cream with a spatula. Spread a third of the cream on the base of the ZWILLING FRESH & SAVE Gratin Dish.

Pour the lukewarm coffee with the liqueur or syrup into a shallow dish. Briefly dip the biscuits into the liquid one by one, covering all sides, and place a layer of biscuits next to each other in the Gratin Dish. Spread half of the remaining mascarpone cream on top and smoothen it. Top with another layer of biscuits that have been turned in the coffee and cover with the remaining cream.

Put the lid on, vacuum seal the tiramisu and leave to infuse in the fridge for at least 6 hours. Dust with cocoa powder before serving.

Info

By vacuuming the tiramisu with the ZWILLING FRESH & SAVE vacuum system, you save a lot of time, as the dessert will infuse more quickly in the vacuum.

Product tip

With the ZWILLING Pro Tools Pastry Scraper, you have everything under control! The flexible silicone lip adapts to any shape and ensures that the entire mascarpone cream gets into the ZWILLING FRESH & SAVE Gratin Dish. Quickly smooth it out and the tiramisu can be vacuum-sealed and chilled to infuse.