The tiramisu with cantucci is a more playful version of the classic tiramisu. The mascarpone cream meets the unmistakable flavor of almond cantucci from Abruzzo (homemade), all garnished with unsweetened cocoa. A fresh and tasty spoon dessert, to prepare for special occasions. In this case I preferred to make single-serving cups, but you can also make a tray and serve it in squares.
See the collection Tiramisu – Recipes
Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 Servings
Ingredients
- to taste cantucci
- 2 Eggs
- 3/4 cup Mascarpone
- 3 tablespoons Sugar
- 3/4 cup Coffee
- to taste Unsweetened cocoa powder
Tools
- Hand mixer
Preparation
To prepare the tiramisu with cantucci, separate the yolks from the whites and beat the whites to stiff peaks. In a large bowl beat the yolks with the sugar until you obtain a fluffy mixture. Then add the mascarpone and blend until you have a smooth cream.
Fold in the beaten egg whites using a wooden spoon, mixing with an upward motion from the bottom to the top, taking care not to deflate the whites.
Make the coffee and pour it into a bowl to let it cool slightly.
Assemble the cups in this order: dip the cantucci in the coffee and form a layer on the bottom of the cups, then add a layer of cream, a dusting of unsweetened cocoa, then another layer of cantucci and so on, until all the cups are filled. Finish with a dusting of cocoa powder.
Refrigerate and serve when needed.
In a small saucepan pour 20 grams (about 1 1/3 tablespoons) of water and 2 tablespoons of sugar, mix well, place over heat and bring the syrup to 250°F. If you don’t have a thermometer, the syrup is ready when small white bubbles form on the surface. Put the yolks in a bowl and add the hot syrup in a thin stream, continuing to whisk until completely cooled.
In a bowl beat the egg white. Meanwhile, in a small saucepan pour 1 tablespoon of sugar and 16 grams (about 1 tablespoon) of water. Mix well, place over heat and bring the syrup to 250°F. If you don’t have a thermometer, the syrup is ready when small white bubbles form on the surface. Pour the hot syrup in a thin stream over the egg white and whip until well combined.
Once the eggs have been pasteurized you can proceed to make the cream, of course omitting the amounts of sugar that you used for pasteurization.
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