Tiramisu with coffee soaked ladyfinger biscuits and candied ginger

Indulge yourself with this zingy sweet coffee dessert that will pick you up and keep you up there.

Icon - Inspiration - Level
Icon - Time 15 min. Icon - Level Easy

Here is what you need

Ingredients

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  • capsules of Grand Cru Fortissio Lungo or Ristretto or Ristretto Decaffeinato
  • 250 g of mascarpone cheese
  • 8 ladyfinger biscuits
  • 150 g of soft candied ginger
  • tablespoons of caster sugar
  • egg
  • Cocoa powder
  • Several bowls
  • wide tulip dishes

Materials

  • Several bowls
  • wide tulip dishes

Let's make it!

  • Finely slice the ginger and set aside the eight largest pieces Separate the yolk from the egg white Beat the egg white into soft peaks and set aside Beat the egg yolk with the sugar, add the mascarpone and then fold in the beaten egg white Prepare the coffee in a bowl and soak the biscuits Prepare the dessert in wide tulip dishes, alternating a layer of coffee soaked biscuits covered with slices of candied ginger with a layer of mascarpone Finish with a layer of mascarpone Leave to cool in the refrigerator for 20 minutes Just before serving, sprinkle with cocoa powder and decorate with the eight larger candied ginger slices shaped into cones

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Ristretto 10 Chart - Intensity
Fortissio Lungo 8 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity
Ristretto 10 Chart - Intensity
Fortissio Lungo 8 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity

Tiramisu with coffee soaked ladyfinger biscuits and candied ginger

  • Icon - Time 15 min.
  • Icon - Level Easy

Materials

  • Several bowls
  • wide tulip dishes

Recommended Nespresso coffees

Ingredients

  • capsules of Grand Cru Fortissio Lungo or Ristretto or Ristretto Decaffeinato
  • 250 g of mascarpone cheese
  • 8 ladyfinger biscuits
  • 150 g of soft candied ginger
  • tablespoons of caster sugar
  • egg
  • Cocoa powder

Inspirations

Icon - Inspiration - Level

Let's make it!

  • Finely slice the ginger and set aside the eight largest pieces Separate the yolk from the egg white Beat the egg white into soft peaks and set aside Beat the egg yolk with the sugar, add the mascarpone and then fold in the beaten egg white Prepare the coffee in a bowl and soak the biscuits Prepare the dessert in wide tulip dishes, alternating a layer of coffee soaked biscuits covered with slices of candied ginger with a layer of mascarpone Finish with a layer of mascarpone Leave to cool in the refrigerator for 20 minutes Just before serving, sprinkle with cocoa powder and decorate with the eight larger candied ginger slices shaped into cones

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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