Sant’Eustachio Il Caffè is a coffee shop and roaster that was created in the 30s and is located in the heart of Rome. In 1999 the brothers Raimondo and Roberto Ricci took over Sant’Eustachio Il Caffè. They decided to carry on the tradition, selecting excellent coffee varieties and making the best coffee. Here you can discover their famous Tiramisu recipe! Watch also the video below.
- Sugar, 1/2 cup
- Egg yolks, 3 large
- Brewed Sant’ Eustachio espresso coffee, 2 cups, cooled
- Mascarpone cheese,13 oz, at room temperature
- Heavy cream, 1/2 cup, chilled
- Coffee liqueur, 3 tablespoons
- Crisp Italian ladyfingers, 24
- Unsweetened cocoa powder, 2 tablespoons
- Fine ground Sant’ Eustachio espresso coffee, 1 tablespoon
- Sant’ Eustachio chocolate covered coffee beans, 1 tablespoon (optional)
1. Combine sugar and 3 to 4 tablespoons water in a small saucepan over low heat.
2. Cook, stirring just to dissolve sugar; immediately remove from heat.
3. Place yolks in a large bowl and, whisking, add melted sugar in a slow and steady stream. Whisk until yolks are pale, thick, and cool.
4. Whisk in 1⁄4 cup of the espresso and the mascarpone. In a separate bowl, whip cream to stiff peaks; gently fold into mascarpone mixture. In a shallow bowl, whisk together coffee liqueur with the remaining espresso.
5. Dip 1 ladyfinger in coffee liquor mixture, soaking 4 seconds on each side, then place in an 8- by 8-inch baking dish. Repeat to make 1 layer of ladyfingers, trimming as needed to fit snugly.
6. Spread half of the mascarpone mixture over ladyfingers. Make a second layer of ladyfingers soaked with the coffee mixture. Top with remaining mascarpone cream, spreading it smoothly. Chill tiramisu, covered, at least 2 hours. Just before serving, place cocoa and ground espresso beans into a fine strainer and shake onto the tiramisu.
6. If desired, garnish each portion with a chocolate covered coffee bean.