Angel food cake with raspberries with cream tiramisu

PROCEEDINGS

For the angel food cake: whip until stiff egg whites with half the quantity of sugar indicated. Mix together in a bowl the remaining sugar, the flour, cream of tartar, the salt and the grated lemon rind and mix everything with care. Then combine everything to egg whites with the help of a spatula, doing a movement from top to bottom so you do not disassemble whites and dough is smooth. Finally, Add the liqueur. Pour the mixture into a mold with a diameter of 22 cm without butter. Bake at 170 degrees for 30 minutes. Remove from oven and invert the mold on a wire rack, leaving him upside down until cool. To unmold the cake, pass a knife along the edges of the mould: the cake will come off smoothly.

For cream, I recommend to prepare several hours before (2-3 hours at least) and let it firm up in the refrigerator before dialing the sweet: soak in a bowl of cold water fish glue. Mount slightly egg yolks with an electric mixer, put water and sugar in a saucepan and bring the mixture to a temperature of 121 degrees (Yes, you absolutely need a meat thermometer), then pour the sugar syrup to drizzle over the egg yolks and whisk until cool. You will get a mass very swollen, stable and frothy. Heat 2 tablespoons of the base of egg yolks and add the isinglass well squeezed, then add it all again at the base of egg yolks and mix well. Also add the Marsala. Work in cream the mascarpone and join it to the egg yolk mixture with the help of a spatula, then embed little by little whipped cream with vanilla and, When the mixture is well blended and swollen, refrigerate for a few hours.

For the syrup, pour into a saucepan the sugar and water, combine the raspberries and cook until the liquid is reduced by half. So join the Alkermes and let cool completely.

Derive from the cake 3 disc, wet the first disk with plenty of bagna, then cover with cream (and some raspberries if you want to follow my advice). Overlap the other disk, wet and cover again with cream and raspberries. If you own a cake ring it's time to use it, otherwise do not overdo the cream or the cake might be too heavy. I suggest anyway to put the cake in the freezer for 2 hours or for at least 5 hours in the refrigerator before you decorate it. When the cake is cool and compact sheets, cover it with whipped cream and garnish as desired (I have created some small decorations using the spatula) and garnish the cake with raspberries. Refrigerate until ready to serve. Bon appétit!

THE PAIRING: A combination special with this recipe is possible thanks to Sollucchero of Monte Valentino, Liquor by 15% vol. produced in Umbria, in Pietralunga (province of Perugia). To do this we use a mixture of grapes of Sangiovese, Canaiolo, Ciliegiolo and sour cherry (that is, a type of cherries, characterized by a marked acidity, in technical term Prunus cerasus). The idea of sour cherry liqueur originated with an old recipe made in the early 1900s by the pharmacist in the country of Pietralunga (Joseph Parker), great-grandfather of the current manufacturer (Nicholas Parker). Its scents, Besides sour cherries, also remember the blackberries and red currants; the taste is dry, soft and warm, with a final feeling of red fruit jam.