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Ingredients

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Tiramisu

  • Milk, cold 85.0 ml
  • Cream, cold 250.0 ml
  • Coffee, filter, made up, cooled down 50.0 ml

Coffee Syrup

  • Boiling water 400.0 ml
  • Coffee, instant powder 50.0 g
  • Sugar, white 100.0 g

Coffee Sauce

  • Coffee, instant powder 20.0 g
  • Boiling water 250.0 g
  • Fresh cream 100.0 g

To Assemble:

  • Boudoir biscuits 8.0 pc

Garnishes


A modern, elegant take on the Italian classic featuring biscuits soaked in a sticky homemade coffee syrup. Layered with a light, whipped Carte D’or Tiramisu and served with a smooth coffee sauce, it’s a sophisticated dessert that perfectly balances deep roasted notes with creamy sweetness.

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Preparation

  1. Tiramisu

    1. Add Carte D’or Tiramisu, cold milk and fresh cream to a mixer. Using a whisk attachment, whisk for 1 min on low, scrape down the bowl and whisk on medium speed for 3 min.
    2. Add in made up filter coffee and gently fold until incorporated.Place in a pipping bag with a 104-nozzle tip and set aside.
  2. Coffee Syrup

    1. In a pot, add boiling water, instant coffee granules and sugar, stir and bring to the boil. Lower heat and simmer for 5 min, should be slightly sticky. Set aside and allow to come to room temperature.
  3. Coffee Sauce

    1. Add all coffee sauce ingredients to a pot. Bring to the boil. Set aside to cool.
  4. To Assemble:

    1. Dip Boudoir biscuit in coffee syrup on both sides. Create a sandwich by piping whipped tiramisu between the soaked biscuits. Pipe desired design on top of the dessert. In a squeezy bottle, drop dots ofCarte D’or 2-in-1 Chocolate Sauceon top as desired. Using a mini sieve, dust cocoa powder on dessert and plate for the classic tiramisu look. 
  5. Garnishes

    1. Garnish with fresh raspberries and chocolate. Serve with coffee sauce on the side.  
  6. Recipe Tip

    Fold Carte D’or 2-in-1 Chocolate Sauce and more coffee into the tiramisu mix for a stronger chocolate and coffee flavour.
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