Serves 2


Mascarpone sphere

60g mascarpone

60g cream

25g granulated sugar

20g egg yolk

2g gelatine

60ml espresso coffee

Liquid coffee filling

10g cream

5g cocoa powder

7g glucose syrup


2g coffee paste

Marsala sauce

10g Marsala

10g cream

10g milk

10g granulated sugar

1 egg yolk

Soft coffee cookie

10g flour

60ml espresso coffee

5g almond flour

7g milk

10g granulated sugar

5g olive oil

1 whole egg


Beat the mascarpone cheese and the cream in a planetary mixer. Separately beat the egg yolks and a previously made patè à bombe, then add the gelatine leaf. Mix the mascarpone and cream with the beaten egg yolks, add the espresso coffe and, using a pastry bag, pour the mixture in the spherical moulds (in the center of the moulds carefully place the liquid coffee filling, prepared by mixing all the ingredients and heating them to 100°C, then pouring it in the smaller moulds and freezing it).

For the marsala sauce mix all the ingredients together and heat to 85°C, then let it cool in the fridge.

For the soft coffee cookie mix all the ingredients, bake the dough in the oven at 200°C for 10 minutes and cut it using a circular pasta mould.

Place the soft cookie on the plate with the tiramisù sphere on top of it, add some marsala sauce, cocoa powder and berries.

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