Tiramissu ouzo with coffee - Lazaris Distillery & Artisan Sweets

Tiramissu ouzo with coffee

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for the Tiramissu ouzo with coffee

  • 2 Savoy packs
  • 6 egg yolks
  • 120g of sugar
  • 500g of mascarpone cheese
  • 500g 35% cream
  • Cocoa for dusting
  • 200ml LAZARIS OLD FORTRESS coffee with ouzo liqueur
  • 600g strong espresso coffee 100% arabica

for the Tiramissu ouzo with coffee

  1. Soften the mascarpone cheese a little. Whip the cream until thick and keep it in the fridge for now.
  2. Make the syrup, make the coffee and pour in the liqueur and leave it aside.
  3. Pasteurize the eggs with the sugar in a bain-marie, and with a wire work the mixture until the eggs turn white, being careful not to cut them.
  4. Make a cream with the mascarpone and the milk cream, mix with gentle movements.
  5. Dip half the cookies in the coffee syrup and place them in a pyrex.
  6. Pour half of the mascarpone cream on top of the savoieux.
  7. Repeat the process and sprinkle with cocoa.
  8. Freeze in the refrigerator for at least 4 hours.


We thank pastry chef Ms. Natasa Lepesi for the recipe.

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