Tiramisu recipe for Cyril Lignac coffee

The weather is nice, it’s hot, we see ourselves on the shores of Amalfi or Naples to enjoy the summer properly. And who says Italy, says very good gastronomy. As we know, this place is a safe bet in terms of cuisine. No matter where you go, you know you will have fun. Between pasta, pizza, mozzarella or tiramisu. We will never get tired of a good Italian meal. Except this, Tiramisu has been able to invite itself among our favorite desserts.

While some have decided to pilot it a bit, nothing goes beyond the traditional recipe Cafe Tiramisu. To enjoy it, nothing better than to prepare it yourself. You still need to have the right recipe. Fortunately, we can count on the chef Cyril Lignac, to always have the perfect recipe that will make us enjoy the flavors. We discover you Tiramisu coffee recipe by Cyril Lignacwhich you will love to try!

Where does tiramisu really come from?

If we know for sure Tiramisu comes directly from our Italian neighbors, we do not really know its history. In his mother tongue, »Tiramisu it means “make me happy” or “lift me up”. Translations that go well with it, as it is one of the most comforting desserts out there! If today Tiramisu is one of our indulgences, comes directly from the 16th century. The real recipe comes from Tuscany on the occasion of the visit of Grand Duke of Tuscany Cosimo III de ‘Medici. Then he would have loved this dessert so much that he would have shared it in all regions of the country.

A second legend shows that, in fact, Tiramisu was a way to avoid waste. Instead of tossing the remaining coffee and cold cake, they combine them to make a dessert by adding cream or mascarpone. We sprinkled it all with cocoa and voila. We had a good cheap dessert! In this legend, several cities in the north of the country are said to be fighting for the invention of the recipe!

How to make tiramisu firm?

If the recipe for Tiramisu it is not very difficult, sometimes it may lack consistency. Creamy and fluffy, these textures are what make the dessert so amazing. So to do tiramisu perfect, there are some tricks. To do well, this happens in two stages. First, you need to beat the egg whites in a very cold bowl. By the way, also use the eggs directly from the fridge, so that the whites settle well. The second rule is not to dip the cookie spoons too much in the coffee. If you wet them too much, they can choke and therefore relax the cream and prevent it from sticking.

How to store tiramisu?

For your own pleasure, or to satisfy your guests, you have made one Tiramisu, but do you have garbage? Do not be afraid, it holds up very well, under certain conditions. First, if there are a few hours left at room temperature, and very badly, you will have to sacrifice yourself and finish it during the day. On the other hand, if you serve it immediately and put it back in the fridge immediately, it will be good for a few more days. The thing not to do is put it in the fridge for a few hours and then freeze it.

Cyril Lignac tiramisu coffee recipe

Now that you have all the keys to enjoy Tiramisu properly, place for its realization. And for that, we thank you Cyril Lignac and his incredible tiramisu coffee recipe. Ladies, wear the apron, here is the recipe without which you will not be able to do!

Ingredients for 4 people:

  • 2 egg yolks
  • 70 g sugar
  • 100 gr mascarpone
  • 250 gr single cream very cold
  • 12 tablespoons biscuits
  • 3 to 4 espresso
  • Cocoa powder


  • 1 plate of soup
  • 1 bowl of salad in the freezer + 1 whip + 1 hand mixer
  • 1 spatula + 1 spoon or 1 skimmer
  • 1 tablespoon
  • 4 ramekins (or 1 large plate)


  1. Boil the coffee and let it cool.
  2. Meanwhile, mix the egg yolks and sugar in a very cold bowl, add the mascarpone and cream and beat them all.
  3. Add the egg whites to the shoulder gently without breaking them.
  4. Wet the biscuits with a spoon and place at the bottom of the ramekins.
  5. Pour the mascarpone cream, make several layers and place in the fridge for at least 3 hours.
  6. Before serving, sprinkle with cocoa.

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