Cantuccini Tiramisu

Ingredients for 5 servings:

• 250 g flour
• 175 g sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 tsp baking powder
• 25 g butter
• 2 eggs
• 5 tbsp Amaretto
• 12 drops of bitter almond flavor
• 150 g almonds, whole
• 500 g mascarpone
• 200 ml whipped cream
• 6 egg yolks
• 100 g powdered sugar
• Espresso, cold
• Cocoa powder, unsweetened
• Pistachios, chopped
• Raspberries
• Mint leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 1 hour 33 minutes

from the show “The Perfect Dinner” on VOX from 19.08.2024

For the cantuccini, combine the flour, sugar, vanilla extract, salt, and baking powder in a bowl and mix. Add the butter, eggs, almond liqueur, and bitter almond flavoring and knead everything into a smooth dough. Knead in the almonds. If the dough is still too sticky, knead in a little more flour. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). After 30 minutes, remove the dough from the refrigerator and roll it out. Then, using a round cutter (9.5 cm in diameter), cut out five cantuccini biscuits (1 cm thick), place them on a baking sheet lined with baking paper, and bake for 15 minutes in the preheated oven, then let them cool. Then toast again for eight minutes at 175 degrees Celsius (350 degrees Fahrenheit). Important: Remove the mascarpone from the refrigerator 45 minutes before preparing the tiramisu cream! For the tiramisu cream, beat the egg yolks with sugar until fluffy. Whip the whipped cream until stiff peaks form. Place the mascarpone in a mixing bowl and briefly mix with a hand mixer. Stir in the beaten egg yolks. Stir by hand with a rubber spatula for five minutes until the mixture stiffens. Using the rubber spatula, fold in the whipped cream. Transfer the mixture to a piping bag and let it rest in the refrigerator for half an hour. To serve, briefly dip the biscuits in cold espresso and let them drain on kitchen paper. Use the piping bag to spread the tiramisu cream in a circle in the center of the plate. Place one biscuit on top of the cream. Use the piping bag again to spread the cream in a circle over the biscuit until no biscuit is visible. Dust with cocoa powder and sprinkle with the chopped pistachios. For decoration, arrange three raspberries and mint leaves on the biscuit tiramisu. Daniele prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 1 in Cologne – on Monday, August 19, 2024.