Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

“This is a nice and original variation of classic Tiramisù. A crunch crust filled with a soft delicious egg cream on a bitter espresso sponge biscuit bed”.

Ingredients Nutrition

Directions

  1. Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
  2. Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
  3. After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
  4. Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
  5. Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
  6. Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
  7. Put into the fridge for 6 hours at least.
  8. Sprinkle the surface with bitter cocoa before serving.