Introducing our new tiramisu macaron. It is a delightful fusion of creamy mascarpone and rich espresso hiding a heart of dark chocolate ganache. This dessert perfectly encapsulates the indulgent flavors of the classic Italian dessert in every bite.
Tiramisu is a classic Italian dessert. It originated in the Veneto region in the late 1960s. Its name means “pick me up.” Its rich flavor profile, combining coffee, cocoa, and creamy mascarpone, makes it a favorite among dessert lovers. The dessert’s elegant presentation has contributed to its widespread popularity in Europe. Its cultural significance in Italian cuisine has also boosted its popularity in the United States.
Traditional tiramisu are made with ladyfinger cookies (savoiardi). These are soaked in coffee, then layered with a mixture of mascarpone cheese, eggs, and sugar. This mixture is flavored with cocoa powder and a hint of Marsala wine. The dessert is layered and then chilled. This process allows the flavors to meld thus creating a creamy, rich texture that is both indulgent and refreshing.
Pairing wine with your Tiramisu Macaron:
- Vin Santo: This Italian dessert wine has a rich sweetness that complements the coffee and chocolate flavors in tiramisu.
- Moscato d’Asti: A lightly sparkling, sweet wine that enhances the creamy mascarpone without overpowering the delicate flavors of the macaron.
- Port: A rich, fortified wine like Ruby or Tawny port can beautifully match the dessert’s richness and coffee notes.
- Prosecco: The light, bubbly characteristics of Prosecco can provide a refreshing contrast to the creaminess of the macaron.
- Marsala: will of course henhanse the Tiramisu flavor creamy mascarpone and coffee notes in tiramisu.
Allergens: tree nuts, dairy, eggs.
Ingredients: Almond flour, Powder sugar, Egg whites, Granulated sugar, Cocoa powder, Vanilla extract, Dark chocolate, Heavy cream, Espresso, Mascarpone cheese and butter.
Tiramisu Cakes
Amandine Tiramisu: our famous Tiramisu made of 2 Layers of espresso, drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.
Gino D’Acampo’s version of the Tiramisu, a great talent in the kitchen and before the camera!
….and 4 levels of Tiramisu from amateur to the professional Chef.
