A twist on a classic, this new tiramisù recipe replaces the soft espresso-soaked ladyfingers with chocolate-covered espresso-flavoured wafer cookies from Loacker.
Deep in the heart of the Italian Alps, Loacker has been creating light, crispy wafer cookies and rich, luscious chocolate specialities for the past 90 years. Try your hand at this modern take on everyone's favorite "pick-me-up."
Loacker Quadratini Tiramisù Recipe
Yield: 10 servings
2 cups mascarpone cheese
5 farm-fresh whole eggs
5 tablespoons sugar
2 cups heavy cream, whipped into stiff peaks
1 (8.8-ounce) package Espresso Quadratini from Loacker
7 ounces 70% dark chocolate
A sprinkling of cocoa powder
Preparation
Separate the egg yolks from the whites into two different bowls.
Stir the yolks with the sugar and mascarpone until the mixture is pale and the sugar is dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold the whipped cream.
Melt the chocolate and cover the wafers, broken in big pieces.
Arrange half the covered wafers on the bottom and top with half of the mascarpone mixture. Arrange another layer of wafers, and cover with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.
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Recipe courtesy of Eataly Head Pastry Chef Katia Delogu