Dear Olivier, what is the secret of a perfect tiramisu and what is important when making it?

The classic of Italian cuisine needs a lot of amore! First of all, you have to choose your ingredients carefully. The coffee should be strong and aromatic, I prefer espresso. As for the biscuits, I love savoiardi, which are drier and crumblier than their French cousins, the boudoir biscuits. They give the tiramisu base the perfect balance between texture and softness. The biscuits must be sprinkled with the right intensity.

For the cream, I pay attention to the fat content of the mascarpone. It should contain at least 42 grams of fat per 100 grams. The higher the fat content, the creamier the tiramisu. The egg yolk must be fresh, as eggs are used raw in most recipes. Technically, the temperature of the ingredients is crucial. When soaking the sponge cakes, the temperature of the coffee must not be too high, otherwise the sponge cakes will fall apart. The mascarpone must not be too cold, otherwise it will be harder to mix.

Is there a special tiramisu variation or an unusual ingredient that you add to the recipe to give it a special touch?

I love to add some amaretto to the tiramisu. Sometimes I also add cocoa and caramel crumbs, which give the tiramisu a crunchy and indulgent note.

Do certain coffees or roasts work particularly well? What would you recommend?

I would recommend the Origins Colombia Organic coffee from Nespresso Professional because it is a rich and intense espresso. This blend is generally good for tiramisu because it has a soft, velvety texture and roasted flavours. The perfect tiramisu is really a combination of creaminess and sweetness, contrasted by the bitterness of a strong Italian espresso and cocoa.

Do you have any special tips for making tiramisu in advance without sacrificing flavour and quality?

I recommend preparing the tiramisu 1.5 days in advance. It should be taken out of the fridge 10 to 15 minutes before serving.

If your mouth is watering and you're not flying long-haul with SWISS until the end of November, here's the recipe for making it at home:

 

For 10 servings

Ingredients

Sponge cake

45 g whole egg
35 g icing sugar
35 g almonds, peeled, ground
10 g flour
30 g egg white
5 g sugar
8 g butter, liquid

Coffee for soaking

150 g water
75 g sugar
230 g coffee Origins Colombia Organic
40 g amaretto

Mass

20 g egg yolk
30 g sugar
80 g mascarpone
1 g gelatine, soaked
120 g whole cream
15 g cocoa powder
Little salt

Preparation

Sponge cake

• Beat the whole egg with the icing sugar.
• Add the almonds and flour and stir briefly.
• Beat the egg whites with the sugar until stiff.
• Carefully fold into the mixture.
• Finally, fold in the butter.
• Spread on a baking tray lined with baking paper.
• Bake in the preheated oven at 240 °C top and bottom heat for approx. 8 min.

Coffee to drizzle

• Mix all ingredients.

Mixture

• Whip the egg yolks and sugar.
• Add the mascarpone gradually until the mixture is smooth.
• Melt the gelatine on the cooker.
• Whip the full cream and add a small amount to the gelatine.
• Now stir the gelatine into the remaining whipped cream.
• Fold the cream into the mascarpone mixture.

Assemble

• Line the mould with sponge cake and drizzle with the coffee.
• Spread half the mixture over the top and spread well.
• Repeat both steps for the second layer and dust with cocoa powder for decoration.
• Cover and chill for several hours.