Cinnamon biscuits warm tiramisù

Signed by: Vivien Reimbelli

Prep work





Cinnamon biscuits warm tiramisù

A rich tiramisù, a pleasant culinary hazard


  • 120 g butter
  • 160 g flour
  • 50 g caster sugar
  • 2 g vanilla extract
  • 3 egg yolks
  • 30 cl dessert wine
  • 200 g mascarpone cheese
  • 1 teaspoon ground cinnamon

Set the butter at room temperature in the stand mixer bowl together with the sugar.

Insert the whisk accessory and activate the machine at speed 5 for at least 3 minutes.

Add the vanilla flavour and the flour and reduce speed to blend.

Set the dough onto a piece of parchment paper and wrap it into a roll, then refrigerate.

Once hardened, roll out the cylinder to obtain a squared shape, then cut into slices.

Place the slices on a baking tray lined with parchment paper, sprinkle with the cinnamon and bake with the Twelix pastry auto function for 18 minutes.

Place the egg yolks in the Cook Processor with the whisk accessory, then add the icing sugar and wine.

Set speed to 4, the temperature to 90° and time to 5 minutes.

When ready, reduce speed to 1 and add the mascarpone cheese.

Pour the cream into small cups and garnish with the cinnamon biscuits.


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