Authentic home cooking from Italy, with US measurements. 
TIRAMISÙ, … from a World Champion
I couldn’t wait to share this recipe with you all. Ever since I saw it on French TV made by the 2005 World Pastry Champion, Christophe Michalak, I immediately tried it myself, and for over 3 years, this has been the way I make Tiramisu at home for friends and family.
There are only a few ingredients, so they need to be high quality—starting with eggs that are absolutely organic or pasteurized, which are now available in most supermarkets, and mascarpone that’s perfectly creamy. I wanted to make it gluten-free so I could serve it to people with intolerances, using a chocolate cake base, and this time I added strawberries to balance the Tiramisu with a bit of tartness.
It only takes 3 minutes to mix all the ingredients in a bowl, 4 minutes with a stand mixer, and 5 minutes to assemble the dessert. So, aside from the resting times between steps, it takes less than 15 minutes to make Christophe Michalak’s Tiramisu.
Tiramisu is one of the most versatile desserts out there—you can make it as a cake, tart, in a glass, as individual servings, on a stick, or in various silicone molds.
For this recipe, I chose a rose-shaped mold, 9.5 inches (24 cm) in diameter.
TIRAMISÙ, … from a World Champion
I couldn’t wait to share this recipe with you all. Ever since I saw it on French TV made by the 2005 World Pastry Champion, Christophe Michalak, I immediately tried it myself, and for over 3 years, this has been the way I make Tiramisu at home for friends and family.
There are only a few ingredients, so they need to be high quality—starting with eggs that are absolutely organic or pasteurized, which are now available in most supermarkets, and mascarpone that’s perfectly creamy. I wanted to make it gluten-free so I could serve it to people with intolerances, using a chocolate cake base, and this time I added strawberries to balance the Tiramisu with a bit of tartness.
It only takes 3 minutes to mix all the ingredients in a bowl, 4 minutes with a stand mixer, and 5 minutes to assemble the dessert. So, aside from the resting times between steps, it takes less than 15 minutes to make Christophe Michalak’s Tiramisu.
Tiramisu is one of the most versatile desserts out there—you can make it as a cake, tart, in a glass, as individual servings, on a stick, or in various silicone molds.
For this recipe, I chose a rose-shaped mold, 9.5 inches (24 cm) in diameter.
Open in Cookpad AppSteps
- 1
In a stainless steel bowl, combine the mascarpone, heavy cream, eggs, and powdered sugar. Whisk together until smooth.
- 2
Cover with aluminum foil and place in the freezer for about 3 hours.
- 3
Fifteen minutes before removing the mascarpone cream from the freezer, soak the gelatin in cold water.
Transfer the mascarpone mixture to the bowl of a stand mixer, add the vanilla, and beat with the whisk attachment on high speed for 3 minutes.
- 4
Melt the gelatin in 3 tbsp (50 ml) hot cream and pour it into the stand mixer. Beat for 1 more minute.
- 5
TO MAKE THE CHOCOLATE CAKE BASE
In a blender, combine the eggs, brown sugar, coconut milk, oil, and apple cider vinegar. Blend until smooth.
- 6
Add the coconut flour, peanut flour, cornstarch, cocoa powder, your preferred flavoring, salt, and baking soda. Blend until combined, then add the baking powder and blend for 1 more minute.
- 7
Pour the batter onto a 12x16 inch (30x40 cm) baking sheet lined with parchment paper, spreading it to about 1/2 inch (1 cm) thick. Bake in a preheated conventional oven at 350°F (180°C) for about 20 minutes.
- 8
Let the cake cool, then use a round cutter slightly smaller than your silicone mold to cut out two disks. Cut a hole in the center of one disk with a smaller cutter. Cover with aluminum foil and refrigerate.
- 9
FOR THE STRAWBERRY GELATIN (Optional)
I used the microwave Strawberry Coulis recipe from Cookpad, adding gelatin, poured into a ring-shaped silicone mold and frozen for 3–4 hours.
- 10
ASSEMBLING THE DESSERT
Fill a piping bag with the Tiramisu cream and cover the bottom third of your chosen silicone mold. Insert one disk of gluten-free chocolate cake.
- 11
Place a disk of strawberry gelatin on top, then fill with more Tiramisu cream until about 1/2 inch (1 cm) from the top.
- 12
Finish with the second disk of chocolate cake, pressing gently to ensure the cream fills the mold completely.
- 13
Place the filled mold in the freezer for at least 8 hours.
- 14
Unmold the Tiramisu from the silicone mold. Spray with cocoa powder, add chocolate-covered coffee beans in the indentations, and refrigerate for 1 hour to reach the right consistency for slicing and serving.
- 15
Before serving, dust lightly with cocoa powder.
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