À la minute Tiramisù

With a light foam of mascarpone and coffee

Macarpone Coffee crisps Debic


For 10 servings

Mascarpone cream

750 ml Debic Cream Plus Mascarpone

100 ml sugar water 1:1

100 ml espresso

50 ml Marsala

Coffee crisps

20 coffee candies


30 lady fingers

250 ml espresso

150 ml coffee liqueur

50 ml sugar water 1:1

100 g cacao powder


Mascarpone cream

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.

Coffee crisps

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.

Finishing touch

Finish with the cocoa powder and the coffee crisps.