À la minute Tiramisù
With a light foam of mascarpone and coffee
For 10 servings
750 ml Debic Cream Plus Mascarpone
100 ml sugar water 1:1
100 ml espresso
50 ml Marsala
20 coffee candies
30 lady fingers
250 ml espresso
150 ml coffee liqueur
50 ml sugar water 1:1
100 g cacao powder
Mix all the ingredients together in a measuring jug and pour into a 1 litre siphon.
Aerate with 2 gas cartridges and reserve in the refrigerator.
Shake well before use.
Preheat the oven to 170 ˚C and remove the candies from the packaging.
Bake these between two silicone mats on an oven tray for 10 minutes until they are well melted.
Roll out thinly with a rolling pin.
Store in a tightly closed container.
Mix the espresso together with the Marsala and the sugar water and run the lady fingers through it.
Arrange these on the plates and spray the mascarpone cream foam on top.
Finish with the cocoa powder and the coffee crisps.