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Tiramisù incantato

with Pristine Hulalà Gold and Pristine Hulalà Platinum

By Marco Battaglia

Professional pastry chef at the “Marlà” pastry shop in Milan


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Mascarpone and coffee mousse
  • Egg yolks g 150
  • Water g 40
  • Sugar g 12
  • Gelatin g 20
  • Water g 100
  • Short espresso coffees 2
  • Mascarpone g 180
  • Pristine Hulalà Gold g 180
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Coffee mix
  • Water g 200
  • Sugar g 200
  • Espresso coffee g 300
  • Instant coffee g 10
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Savoiardi biscuits
  • Egg whites g 300
  • Sugar g 150
  • Egg yolks g 200
  • Sugar g 100
  • Flour g 240
  • Potato starch g 50
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To decorate
  • Pristine Hulalà Platinum q.b
  • Cocoa powder q.b
  • Chocolate disk 1


  1. Mascarpone and coffee mousse
    Bring the first part of water and sugar to the boil, pour in the egg yolks already mixed with the short espresso coffees, return to the heat and cook at 78°C, then add the dissolved gelatin, and lower the temperature to 20°C. In a stand mixer with a whisk, beat the Hulalà Gold, sugar and mascarpone, then add the coffee custard and mix.
  2. Coffee mix
    Bring water, sugar and instant coffee to the boil. When it starts to boil, remove from the heat and add the espresso coffee.
  3. Savoiardi biscuits
    In a stand mixer fitted with a whisk, beat the egg yolks with the sugar. In another stand mixer, again fitted with a whisk, beat the egg whites with the sugar, and as soon as you have two stable foams, mix the two together. Add the flour and starch that have already been sifted together. Pour the mixture to a height of approximately 3 mm into a baking tray covered with baking paper. Bake at 220°C for 8 minutes.
  4. Assembly
    Place a Savoiardi disk inside a 16-cm ring, soak with the coffee mix and pour in the mascarpone and coffee mousse, repeat the procedure and blast chill. Decorate the top with wisps of whipped Hulalà Platinum and dust with cocoa powder. Finally, add a chocolate ring around the tiramisù.

Trivia and tips

It is without doubt the best-known Italian sweet in the world, its only contender being panettone in recent years. Tiramisù has no apparent history before the 1960s. The name "tiramisù" ("pick me up") reflects its nutritional and invigorating qualities, maximised by the addition of coffee and cocoa. Given its simplicity, in Italy it is a sweet often made in the home that pastry chefs have given a modern and, in general, "healthier" touch. It is precisely the concept of the dessert that his mother made that has inspired the Marco Battaglia family reinterpretation: a chocolate ring takes the place of the "oven dish" and holds his delicate mascarpone and coffee mousse, and the Savoiardi disk features an innovative recipe not to mention shape. The use of Hulalà vegetable cream is the extra touch: it adds not only flavour, but also a uniquely light touch that melts in the mouth.