Giotto Tiramisu: A Sweet Italian Delight
If you’re on the hunt for a dessert that’s both indulgent and easy to make, look no further than Giotto Tiramisu! This creamy, flavorful dessert combines the rich taste of mascarpone with the delightful crunch of Giotto biscuits, creating a sweet treat that’s sure to impress your family and friends. Did you know that Tiramisu, which means "pick me up" in Italian, was originally created in the Veneto region? Its coffee-infused layers make it the perfect ending to any meal—or even a fantastic afternoon pick-me-up on its own! What makes this recipe special is the use of Giotto biscuits, which add a unique hazelnut flavor to the classic tiramisu.
Ingredients
- 150 ml strong coffee
- 5 tbsp hazelnut syrup or hazelnut liqueur
- 4 packs Giotto biscuits 38.5 g each
- 500 g mascarpone cheese
- 250 g low-fat quark
- 50 g sugar
- 2 tbsp hazelnut syrup
- 200 g whipped cream
- 300 g ladyfingers
- 50 g chopped hazelnuts
Instructions
- Prepare the Coffee Mixture: Start by mixing the strong coffee and hazelnut syrup in a bowl. Set aside.
- Layer the Ladyfingers: In a baking dish, cover the bottom with half of the ladyfingers. Brush half of the coffee mixture over the ladyfingers.
- Make the Cream: In another bowl, unpack 2 1/2 packs of Giotto biscuits. Combine the mascarpone, quark, sugar, and hazelnut syrup, mixing until smooth. Fold in the whipped cream gently until combined and set aside.
- Assemble the Tiramisu: Pour half of the cream mixture over the ladyfingers in the baking dish. Then, layer on more ladyfingers, pressing them down lightly. Brush with the remaining coffee mixture and pour the rest of the cream over the top.
- Chill and Serve: Let the Tiramisu chill in the refrigerator for at least 2 hours. Before serving, roast the chopped hazelnuts in a pan without oil and let cool before garnishing the cake. Enjoy!