French tiramisu, the recipe – Italian Cuisine

Tarte Tiramisù is the new dessert that entered the menu at the boulangerie in Milan, Egalité. We tried it for you and it was so good that we got the recipe!

In Milan there is a corner of France that is expressed through pain au chocolat, baguette and croque-monsieur accompanied by café au lait, white wine and cider. It's called Égalité, in the Porta Venezia area, and to welcome you are Queen Marie Antoinette, King Louis XIV and Napoleon with upholstery and a double counter full of wonders who greet you with a greedy Bonjour. I've been here other times, not only because of my double Italian-French nationality hungry for quiche, but because here the bread is amazing, the desserts are fantastic, the French aperitif is nostalgic, not to mention those little appointments like the arrival some new wine or oysters from Brittany. Sure of a great quality guaranteed by carefully chosen ingredients mixed by skilled hands in the technique and in the realization, I could not fail to be intrigued by the novelty of the autumn menu. Égalité has renewed its menu with a gastronomic proposal based on typical seasonal ingredients, from Pain d’automne, that smells like autumn for real, until Tarte Crumble Berries and the Tiramisu tarte. Yes, yes, you read that right: the Tarte Tiramisu. Are you also intrigued at the first reading? After having judged the Tiramisu World Cup 2021 and tasting the original tiramisu of the Beccherie, I cannot help but discover how the French have reinterpreted the most loved Italian spoon dessert in the world.

Did you say Tarte Tiramisu?

Officially Egalité presents the Tarte Tiramisù in this way: “For those looking for the perfect combination of art de la pâtisserie French and Italian, Égalité proposes the Tiramisu Tart: its crumbly tarte base garnished with a delicate coffee mousse is covered with a half-sphere of mascarpone, which hides a coffee-drowned biscuit inside ”. The reinterpretations of our beloved tiramisu are now countless and not always exasperated, there are changes that lead to pleasant and delicious discoveries such as our citrus tiramisu or the creative tiramisu that has just won the TWC 2021 based on ham and melon. Although this is the year of the revenge of Italian pastry with the victory of the World Cup, we know that the French have a certain je ne sais quoi for desserts. So, it is inevitable to go and taste the Tarte Tiramisù by Égalité.

To the eye it looks very good, inviting with a not exaggerated dusting of cocoa and the gold leaf as if to convey the subliminal message of quality. The mascarpone and sugar-based cream is very soft, pleasant and not at all cloying. I am a fan of tiramisu cream and I must admit that this is of excellent consistency and balance. The surprise lies in the coffee-soaked cookie that dulls the sweetness of the cream, leading you to a happy croc in the crumbly base. Of course you shouldn't expect the classic tiramisu, this Tarte Tiramisu combines the basic ingredients very well for a velvety and pleasant result.

Égalité's Tarte Tiramisù recipe has a secret: the coffee for the mousse and the biscuit is the first quality Timor Arabica. This coffee with unique characteristics is grown on the ancient island of Timor, in the Indonesian archipelago and has made the history of the ancient "Viennese coffee houses". Yes it is a slightly elongated Arabica, with a low caffeine content (1.26%). In the cup it is very fragrant on the palate, the contrast between the delicate sweetness and the excellent body stands out.

Here is the original recipe of Égalité and … bon appétit!

Tarte Tiramisu from Égalité for 6 people

For the Mascarpone Mousse

250 gr mascarpone
70 gr egg yolk
70 gr egg white
70 gr sugar
1.5 leaf gelatin

Start by soaking the gelatin sheets in cold water.
Separate the yolks from the whites and add them to the sugar: let's whisk them well with an electric whisk or a planetary mixer until the mixture is light and fluffy.
Add the dissolved gelatin.
Then add the mascarpone already out of the fridge for 5 minutes to make it softer, and mix.
Separately, in another container, whip the egg whites until stiff peaks, then add them to the egg yolks whipped with the sugar, a little at a time, stirring gently from bottom to top so as not to disassemble them.

For the tarte base

300 gr flour
35 gr almond flour
4 gr salt
120 gr sugar
180 gr butter
68 gr eggs

First, take the butter out of the fridge at least an hour before.
In the bowl of the planetary mixer fitted with a leaf hook, work the soft butter cut into chunks with the sugar.
Work the mixture until you get a homogeneous cream. Add the pinch of salt and work the mixture.
Also add the almond flour while continuing to mix. Beat the egg in a bowl and add it, little by little, to the butter and sugar mixture, stirring constantly and helping yourself with a spatula. Add the flour, if you prefer you can also sift it. Operate the mixer and work the mixture just for the time it will take for the flour to absorb.
Then with a tarot take your dough and knead it quickly on two sheets of parchment paper. You DO NOT have to knead, you just have to compact it trying to obtain a homogeneous dough of the same thickness, this will allow you to roll out the pastry more easily and with a uniform thickness.
Wrap it well with parchment paper and refrigerate for at least 2 hours, it would be better all night.
Take back your dough and roll it out, on a lightly floured sheet of parchment paper or on a microperforated mat, to a thickness of 2.5 / 3 mm and refrigerate for an hour.
Obtain the base using the circumference of the ring.
With the remaining dough, cut into strips higher than the edge of your ring, so about 3 cm, put it back in the fridge if you notice that the dough has softened. When you coat the ring, the dough must be cold.
Grease the ring with the help of a brush.
Cover the edge of the ring with the strips, removing the excess with a small knife.
Insert the base in the center by pressing lightly against the edge, you can brush the joints with a little water or ointment butter so that they adhere well.
With a sharp knife cut out the excess edges.
Refrigerate for 2 hours, the longer the better!
Preheat the oven to 170 ° C static function and place in the oven.
Cook for about 15 minutes, it must be perfectly colored.

For the coffee biscuit

125 gr flour
125 gr sugar
150 gr eggs
5 espresso cups

To prepare the sponge cake, break the eggs into the bowl of a planetary mixer. Then turn the planetary mixer on at medium speed and add the sugar a little at a time in order to favor its absorption.
In the meantime, grease and flour the mold carefully and as soon as the mixture of eggs and sugar has become clear, swollen and frothy, turn off the machine. As an alternative to the planetary mixer, you can use an electric mixer. At this point, place a fine sieve on the mixer bowl and pour the flour. Sift the flour and mix everything with a spatula, making movements from the bottom up. Do this step very gently so as not to disassemble the mixture. As soon as the flour is completely mixed, Pour everything into the mold. Bake the sponge cake in a static oven preheated to 160 ° on the lowest shelf for about 50 minutes. Avoid opening the oven during this time and before taking the cake out of the oven, check the cooking by always doing the toothpick test, since each oven cooks differently. In fact, inserting the toothpick in the center of the cake, it must be completely dry. Once cooked, take the sponge cake out of the oven.
Let it cool in the pan before turning it out and let it cool completely on a wire rack before wetting it with coffee.

For the coffee mousse

218 gr milk
143 gr sugar
112 gr egg yolk
1 cup of espresso
3 leaf jelly leaves
120 gr whipped cream

Start by soaking the gelatin sheets in cold water.
Then whisk the egg yolks with the sugar, until the mixture is soft, fluffy and light.
Add the coffee and cook in a saucepan until it reaches 80 °. Add the gelatin.
Reassemble everything with the electric whisk until it has cooled down.
Separately, in another container, whip the cream firmly, then add them to the rest of the recipe, a little at a time, stirring gently from the bottom up so as not to take them apart.


Let's create a layer of coffee mousse on the bottom of the tarte. We arrange the coffee biscuit on top.
Cover the biscuit with Mascarpone cream and a pastry bag, put the cake in the refrigerator for about three hours.
We conclude, before serving, by sprinkling abundant bitter cocoa over the entire surface of the Tiramisu.

Why the Tarte Tiramisu?

The creation of this reinterpretation of the Italian dessert has sentimental motivations, just as befits our kitchen. Here is the story of the maître pâtissier of Egalité in person: "The first time I tasted tiramisu was over 10 years ago, when I was working with the famous pastry chef Patrick Gelencser of the Relais dessert International group, the prestigious Parisian association that collects the best pastry chefs in the world and allows those who are part of it to meet and exchange recipes or visit each other's workshops. During these 7 years spent in France, one day they brought the tiramisu recipe to the laboratory, although slightly different from the one I propose now, as it also had marsala: that was precisely the moment when I discovered and tasted the famous traditional Italian dessert. After my experience in France, I moved to Australia, more precisely to Sydney. Here I had the opportunity to work for two years for a French pastry chef, Jean Michel Raynaud, in his La Renaissance pastry shop in front of the emblematic Sydney Opera House. During this time I met my Italian partner, who had moved from Milan to Australia. With her I opened and managed the pastry and events company Délice de Paris for about 3 years. In Australia, thanks to her, I had the opportunity to meet many Italians. We often organized dinners at home, where everyone told me how they missed the Italian cuisine but above all the tiramisu! I then started experimenting with this recipe that gradually with their taste and their advice I have improved over time. I thought that Égalité was the best place to let Italian palates try my tiramisu, but always combining it with my French tart culture: so as to find a perfect balance between the two countries and satisfy both the Italians and the French. Of course, I still prepare this dessert at home today, especially when we invite friends or family. For me it will always remain the Italian dessert par excellence: a satisfaction to prepare, but above all to eat ".

This recipe has already been read 367 times!

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