Rochers Tiramisu

Mascarpone Cream

1. 1

   Whisk the mascarpone together with the sugar until smooth.

2. 2

   Whip the very cold heavy cream to stiff peaks.

3. 3

   Fold the whipped cream into the mascarpone mixture gently.

Glaze

4. 4

   Melt chocolate with neutral oil over low heat.

5. 5

   Stir in almonds until evenly coated.

Main method

6. 6

   Prepare the Mascarpone Cream as described in its component: whisk mascarpone with sugar, whip the very cold heavy cream, and fold together until smooth.

7. 7

   Quickly dip each ladyfinger into the coffee (about 2‑3 seconds per side) so they become moist but not soggy.

   Kitchen notes · Added by ReelsMeals: Ladyfingers are moist but still hold their shape. Dip briefly so they do not become soggy.

8. 8

   In a rectangular or individual serving dish, arrange a layer of coffee‑soaked ladyfingers.

9. 9

   Spread half of the mascarpone cream over the ladyfinger layer, smoothing it with a spatula.

10. 10

    Add a second layer of soaked ladyfingers, then spread the remaining mascarpone cream on top, creating an even surface.

11. 11

    Cover the assembled tiramisu with plastic wrap and place it in the freezer for at least 1 hour, or until firm.

    Kitchen notes · Added by ReelsMeals: The assembled tiramisu feels firm after freezing. Cover it before chilling to protect the surface.

12. 12

    While the tiramisu is freezing, prepare the glaze: melt chocolate with neutral oil over low heat, then stir in the almonds until fully coated.

13. 13

    Remove the frozen tiramisu from the freezer and immediately pour the chocolate‑almond glaze over the top, allowing it to drip down the sides.

14. 14

    Return the glazed tiramisu to the freezer for another 15‑20 minutes to set the glaze.

15. 15

    Transfer the tiramisu to the refrigerator and let it thaw gently for about 30 minutes before serving.

16. 16

    Slice and serve chilled, optionally garnishing with a dusting of cocoa powder or a few extra toasted almond slices.