Recipe for 4 people
- 350gr. of mascarpone cheese
- 60gr. of whipping cream
- 2 egg yolks
- 2 teaspoons of sugar
- 1 cup of coffee
- 4 coffee beans
- 2 ladyfinger biscuits
- cocoa powder as required
- 35gr. hazelnut flour
- 4 “brutti ma buoni” cookies
- 4 whole toasted hazelnuts
- 1 tablespoon of hazelnut cream
- 35gr.of coconut flour
- 2 meringues
Preparing the mousse. Using the electric mixer, beat the egg yolks with sugar until they are almost white. Add the mascarpone cheese and continue to beat until it is completely absorbed. Whip the cream until firm, but not too thick, add the eggs to the mixture, stirring with a spoon from the bottom up.
Preparing the hazelnut flavour. Divide the mousse into three equal parts. First prepare the hazelnut flavour. Put the hazelnut cream and 15g. of hazelnut flour in the mousse and mix well with a spoon; be careful not to deflate the mixture. Half-fill 4 glasses with the mousse, then coarsely break the cookies, put them in the middle and cover again with the remaining mousse.
Preparing the coconut flavour. Take the second part of the mousse, add 15g. of coconut and mix well with a spoon from the bottom up making sure not to deflate the mousse. Put half of the mousse in 4 glasses, add the coarsely broken meringue and cover with the remaining mousse.
Preparing the tiramisù flavour. Put half of the remaining mousse in 4 glasses, add the ladyfingers soaked in coffee in the middle and finish with the remaining mousse.
Finishing and presentation of the dish.
Garnish the glasses with the hazelnut mousse with the whole hazelnuts and the hazelnut flour. Garnish the glasses with the coconut mousse with coconut flour. Finally dust the glasses with the tiramisù with cocoa and coffee beans.