Combining our love for the iconic Italian dessert, tiramasu and the signature french dessert, macaroons, we give you tiramasu macaroons. A moreish treat, this recipe is a great way to impress dinner guests.
Serves 6 – 8
Cooking time: 12- 14 mins
What You’ll Need:
for the meringue:
- 175g Caster sugar
- 1tsp Coffee essence
- 65g Egg whites
for the almond paste:
- 175g Ground almonds
- 175g Icing Sugar
- 65g Egg whites
for the mascarpone cheese filling:
- 50g Full fat Mascarpone
- 60g Double cream
- 1/2 Tablespoon Amaretto
- 1/2 Tablespoon Marsala
- 1 tablespoon strong espresso, cooled
Decoration:
- Amaretti biscuits, crushed
What To Do:
For the Italian meringue:
- Add the sugar, coffee essence and 75ml water in a small saucepan and stir. Place a sugar thermometer in the pan and put over a high heat.
- Once the sugar syrup reaches 110oC, whisk the egg whites into a froth. When the syrup reaches 114oC quickly pour the syrup into the egg whites and mix on high setting for 5 minutes until meringue is glossy and holds its shape.
- For the almond paste, combine the ground almonds and icing sugar in a bowl. Add the remaining 65g egg whites and mix with a wooden spoon until a stiff paste has formed.
- Add 1/3 of the meringue to the almond paste and mix well with a wooden spoon. With a spatula, gently fold another 1/3 of the meringue into the paste before very gently adding the remaining meringue.
- Carefully fill piping bags with the mixture and snip a 1-2cm hole from the end. Holding the piping bag directly above the tray, pipe macaroons 4cm in diameter leaving a 2cm gap between each. Put into for 12 minutes.
- If macaroons are very sticky then return to the oven for 2 more minutes. Cool on the trays.
For the Mascarpone cheese filling
- Whisk together the Mascarpone cheese and double cream. Once the mixture is thick, whisk in the Amaretto, Marsala and coffee. Transfer the cream mixture into a piping bag and set aside.
- To assemble the macaroons, arrange the macaroon shells in columns, matching the sizes of the shells. Pipe the Mascarpone cheese filling in the centre of the shells and sandwich together.
Recipe from Rebecca Seal in partnership DeLonghi, www.delonghi.com