Espresso Tiramisù

By Chef Silvia Leo

For 8 People
30 Mins + 2 Hrs Rest
Allergens: Egg, Gluten, Milk

Utensils & Essentials

KitchenAid Espresso Machine, 16x22 cm or square 20cm deep baking tray or casserole, whisk / electric hand mixer, little bowl or container for the coffee, chopping board, knife, sieve, tin foil
Egg, Gluten, Milk

  • 4 fresh eggs
  • 150g icing sugar
  • 400g mascarpone
  • 200g ladyfingers ("savoiardi")
  • 4 tbsp Lavazza coffee grounds
  • 100g chocolate chips
  • 50g cocoa powder
  • 2 tbsp Lavazza coffee grounds
  • 1 carton Rude Health Barista Almond
  • 1 tbsp almond syrup
Before You Begin
Take the mascarpone out of the fridge one hour before the class begins, to allow it to warm slightly and become malleable.

How to make

Espresso Tiramisù
Make the coffee: using the KitchenAid espresso machine, prepare 2 double espressos. Pour into a bowl and set aside to cool down.
Crack the eggs and separate the yolks and whites into two different bowls. Starting with the whites, whisk until nice and firm; add half the icing sugar slowly. Whisk briskly until firm and glossy. Set aside.
Add the other half of the icing sugar to the bowl with the yolk, and whisk until thick and pale (you can use the same whisk used for the whites). Add the mascarpone gradually, and stir until combined.
Incorporate the glossy meringue to the yolk and mascarpone mixture, folding gently until fully combined. Set aside.
Chop the dark chocolate roughly, and set aside.
Prepare tray and ingredients: you’ll need your dish, the cream you have prepared, the ladyfingers, the coffee and the chocolate.
Spread some mascarpone cream on the bottom of the dish. Start with a layer of ladyfingers: dip each biscuit inside the coffee bowl for just a few seconds, on both sides. Make sure you don’t over soak the biscuits.
Once you have completed the biscuit layers, spread a generous amount of the mascarpone cream all over them, and level with a spatula.
Sprinkle some chocolate chips, then repeat with a second layer of ladyfingers and cream. If your dish allows, you can do a third layer as well. Two or three layers are the common option for tiramisu.
Refrigerate for at least 2 hours until set.
Finish by sprinkling cocoa powder, using a sieve. You can also add some more chocolate chips.

How to make

Caffé Latte Leccese
(Iced Almond Latte)

Make the coffee using the KitchenAid espresso machine. Add 2 tbsp coffee grounds to the 2 cup espresso maker. Tamp it down and lock into the machine to make 200ml coffee.
Add one big ice cube to a whiskey tumbler, and drizzle 1 tbsp almond syrup. Stir up with a teaspoon to coat the ice cube completely.
Pour the almond drink into the milk frother, and turn steamer on to create a smooth froth.
Pour the espresso into the glass over the ice cube and add the milk, making sure to leave a good amount of froth to the end to add on top.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.