Full Recipe


  • 2 cups espresso (approx. 120 ml)
  • 2 gelatine sheets
  • 2 tsp sugar
  • 2 tsp amaretto
  • Fruits for decoration


  1. For the espresso pool:
    Soak the gelatine sheets in cold water for 5 minutes, wring out and add to the hot coffee.
  2. Incorporate the sugar and amaretto.
    Stir gently and pour into 4 verrines.
  3. For the mascarpone Chantilly, mix the mascarpone with the egg yolks and sugar until they form a smooth and even mixture.
    Add the cream gradually to prevent lumps forming.
    Pour the mixture into a cream whipper and close it. Use 1 to 2 gas cartridges depending on the size of the cream whipper.
    Leave to cool upside down in the fridge for at least 1 hour.
    Spread the mixture directly over the espresso pool and garnish with fruits.
    Serve with a scoop of Tiramisù ice cream.