Brought to you by full-time pilot and the master of dessert pizzas, Luke Marazzi aka @the.pizza.pilot, this caffeine-infused Tiramisu Pizza recipe features espresso liqueur, vanilla custard, caramel sauce and chocolate coated coffee beans, fired up in Roccbox – we can confirm it tastes incredible.
For the Italian Meringue
In a small pan, combine 0.8 oz of your chosen coffee liqueur with the caster sugar.
Put the egg whites into a stand mixer with a whisk attachment and turn on at medium speed until the whites are just starting to bubble.
Bring the sugar mix up to 250°F over the hob (check with a sugar or instant read thermometer) then pour slowly into the stand mixer.
Turn the stand mixer up to full speed and keep whisking until the mixture is room temperature.
Store in the fridge until needed.
For the Custard Base and Caramel Sauce
Fold the mascarpone into the vanilla custard, add 0.8 oz of coffee liqueur and mix through until combined and then set aside.
In a bowl, mix the salted caramel spread with 0.3 oz coffee liqueur (or more to taste).
For the Pizza
Open a pizza dough ball (check out our simple pizza dough recipe here) and spread the custard mix out as you would with a tomato sauce.
Bake in your Roccbox or Gozney Dome at 480°F for around 90 seconds until cooked, rotating throughout, and then remove from the oven.
Spoon or pipe 4 meringue balls onto the pizza.
On your pizza peel, flash the pizza back under the flame for a few seconds until the meringue colours, like a toasted marshmallow.
Scatter with chocolate coffee beans, drizzle with Mr Black infused caramel sauce and finish with a heavy grating of good quality dark chocolate (at least 70%).
Ingredients
3.5 fl oz vanilla custard
1.7 oz mascarpone
2.1 fl oz coffee liqueur (we used Mr Black)
1.7 oz egg white
3.5 oz caster sugar
Dark chocolate to grate over pizza
Chocolate coated coffee beans
50ml / 1.7 fl oz caramel spread/sauce
4 x 250g / 8.8 oz pizza dough balls (check out our simple pizza dough recipe)
To ensure the crust cooks through, keep the toppings to just a handful. Bake it hot. Crank the oven to its highest setting and let it heat for at least half an hour.Then, bake the pizza on parchment paper (either on a pizza stone or baking sheet) for about 10 minutes.
If you're serving pizza, the Italian bakery is an excellent place to start thinking about dessert. Classic Italian desserts include tiramisu, cannoli, zeppoles, and gelato – perennial choices that provide the perfect ending to a delightful meal.
Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.
PREHEAT your oven to 350 for Italian style pork, hawaiian style, or pepperoni; 400 for double cheese, Panda's Pepper, Four Cheese, spinach and artichoke,Pizza Lovers' Passion, and vegetarian. If it's a take and bake that's not one of these… then guess. Cook the pie about 15-25 minutes.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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