Munzmisù (Munz Tiramisù)
Tiramisù is delicious: fluffy with a soft coffee taste and it has the ability to remind you of your favourite Italian restaurant right away. I always enjoyed Tiramisù but at the same time felt like it would taste even better with an additional chocolate taste and a crunchier layer - and this is how the Munzmisù was born.
Munzmisù is essentially a classical Tiramisù with an additional Munz Stängli Chocolate layer placed right between the deliciously soft mascarpone cream and the soaked lady fingers. We played with this recipe quite a bit and also tried to remove the ladyfingers all together but found that this was the best version.
Surprise your guests, kids and family with something different and amazing and prepare this extremely easy to make Munz Tiramisù, or as we like to call it Munzmisù.
Prep Time: 40 Minutes
Rest Time: 4 Hours
Ingredients (5/6 portions):
Munz Stängli - 20
Lady Finger Biscuits - 300 gr (find them at COOP)
Eggs - 4 Medium Sized Eggs (super fresh)
Mascarpone - 500 gr
Sugar - 100 gr
Coffee - 300 dl (you can either make Nespresso coffee or with a normal coffee machine)
Unsweetened cocoa powder - to cover the surface (we use this one)
Preparation:
To prepare the Munzmisù, start with the eggs by carefully separating the egg whites from the yolks, remembering that in order to whip well, the egg whites must not show any trace of yolk. Then whip the yolks with the electric whisk, pouring only half a dose of sugar.
As soon as the mixture has become clear and frothy and with the whisk still on, start slowly adding the mascarpone.
Once all the mascarpone is incorporated you will end up with a creamy substance - put it aside.
Clean the whisk very well and whisk the egg whites by pouring the remaining sugar little by little. You will have to whisk them until the egg whites resemble snow (and they don’t fall out if you tip over the bowl) - this can take up to 15 min.
Take a spoonful of egg whites and pour it into the bowl with the yolks and sugar and mix vigorously with a spatula. Then proceed to add the rest of the egg whites, little by little mixing very gently from the bottom upwards.
Now it’s time to prepare the Munz Stängli - take the 20 stänglis and grind them, creating a chocolate paste.
Distribute a generous spoonful of cream on the bottom of a baking dish and distribute it well, now as a second layer spread the chocolate layer you made with Munz Stänglis.
Now, soak the ladyfingers for a few moments on both sides in the cold coffee already sweetened to your liking.
Spread the soaked ladyfingers on the chocolate, all in one direction, obtaining a layer on which you will place another layer of the mascarpone cream.
After this you can add another layer of lady fingers and mascarpone.
Level surface and sprinkle with bitter cocoa powder and leave to harden in the fridge for at least 2 hours.
Enjoy it :)