Alternative Tiramisù

Alternative Tiramisù

Cream plus


For 10 servings

Coffee mascarpone cream

1 l Debic Cream Plus Mascarpone

50 g Coffee beans

70 g sugar

2 g salt

Pate Sablée

190 g Debic Traditional butter

180 g powdered sugar

2 g salt

55 g almond powder

100 g whole egg

10 g cacao powder

350 g flour

100 g potato starch


50 g freeze dried coffee powder


Alternative Tiramisù

Coarsely break the coffee beans and leave to infuse into the cream for twelve hours.

Sieve out the coffee beans and whip the cream together with sugar and salt into soft peaks and reserve in a piping bag with round nozzle.

Mix butter at room temperature with sugar, salt and almond powder.

Add the eggs and mix in the flour, cacao powder and starch.

Let rest in the fridge for one hour and roll out into 2 mm thickness. Cut out with a round cutter (8cm) and bake at 170˚C for 15 minutes.


Put a dollop of coffee cream in the centre of the plate.

Decorate the cacao sablée with dollops of coffee cream and put on top of each other.

Arrange I the middle of the plate.

Garnish with a rocher of the coffee cream and powder with some freeze dried coffee.

Recipe tags Cream plus