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EBONY – Recipe

Ebony ANNARETTO Tiramisu

Enjoy this delightful dessert, where the depth of Ebony ANNARETTO Flavor adds a unique twist to the classic tiramisu. It’s a perfect ending to any Italian meal or a sweet treat for any occasion.

  • 250 g Mascarpone Cheese
  • 150 ml Heavy Cream
  • 3 Egg Yolks
  • 100 g Granulated Sugar
  • 200 ml Strong Espresso Coffee (cooled)
  • 60 ml Ebony ANNARETTO Flavor
  • 24 Ladyfinger Cookies (Savoiardi)
  • Cocoa Powder (for dusting)
  1. Brew a strong espresso coffee and allow it to cool to room temperature.
  2. In a mixing bowl, whisk together the egg yolks and granulated sugar until they become pale and creamy.
  3. Add the mascarpone cheese to the egg yolk mixture and blend until smooth and well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until you have a light and fluffy texture.
  6. In a shallow dish, mix the cooled espresso coffee and Ebony ANNARETTO Flavor.
  7. Quickly dip each ladyfinger cookie into the coffee and Ebony ANNARETTO mixture, ensuring they are moistened but not soggy.
  8. Arrange a layer of dipped ladyfinger cookies in the bottom of your serving dish.
  9. Spread a layer of the mascarpone mixture over the cookies.
  10. Repeat the process, creating alternating layers of dipped ladyfingers and mascarpone mixture until you run out of ingredients, finishing with a layer of the mascarpone mixture on top.
  11. Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
  12. Before serving, dust the top of the tiramisu with cocoa powder using a sieve.
  13. Serve chilled and savor the rich, nutty, and full-bodied goodness of Ebony ANNARETTO Tiramisu.
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