The tiramisu with biscotti is a tastier version of the classic tiramisu. The mascarpone cream meets the unmistakable flavor of homemade almond biscotti from Abruzzo, all garnished with bitter cocoa. A fresh and tasty dessert, perfect for special occasions. In this case, I preferred to make individual serving cups, but you can also make a tray and serve it in squares.
Check out the Tiramisu – Recipes collection.
Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
Ingredients
- as needed biscotti
- 2 Eggs
- 175 g Mascarpone
- 3 tablespoons Sugar
- 200 ml Coffee
- as needed Unsweetened cocoa powder
Tools
- Hand Mixer
Preparation
To prepare the tiramisu with biscotti, separate the yolks from the whites and beat the whites until stiff. In a large bowl, beat the yolks with the sugar until a frothy mixture is obtained. Then add the mascarpone and mix until a homogeneous cream is obtained.
Combine the beaten egg whites, and with the help of a wooden spoon, fold in gently with an upward motion, being careful not to deflate the egg whites.
Make the coffee and pour it into a bowl to cool.
Assemble the cups in this order: dip the biscotti in the coffee and form a layer at the bottom of the cups, then add a layer of cream, a sprinkle of unsweetened cocoa, then another layer of biscotti, and so on, until all the cups are filled. Finish with the cocoa.
Place in the refrigerator and serve when needed.
In a small pot, pour 20 grams of water and 2 tablespoons of sugar, mix well, put it on the stove and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Place the yolks in a bowl and slowly add the syrup, continuing to beat until completely cooled.
In a bowl, beat the egg white. Meanwhile, in a small pot, pour 1 tablespoon of sugar and 16 grams of water. Mix well, put it on the stove and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Slowly pour the syrup over the egg white and continue to beat until well combined.
Once the eggs are pasteurized, you can proceed with making the cream, obviously omitting the sugar used for pasteurization.
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