A classic that it doesn't get more classic: He is the tiramisu in his traditional recipe. The tiramisu is one of the most popular dessert spoon in the world and the most beloved of Italian pastry. A true ambassador of Italy in the world and, in order to respect this flag, I made it in a very traditional. Only exception, the use of hand-chopped dark chocolate flakes instead of unsweetened cocoa powder, to give a note crunchy. On my YouTube channel also find the VIDEO RECIPE STEP BY STEP, so you will not have any doubt.
The spoon sinks between the mascarpone cream and homemade Savoyard (Maurizio Santin recipe) soaked in bitter coffee. The chocolate melts and everything blends into his mouth at that unique flavor that made a sweet tiramisu world famous.
The yolks in tiramisù: raw or pasteurized?
When I prepare the tiramisu for my family, quietly use raw egg yolks: the chain of eggs in Italy is very controlled and I've never had bad adventures. However, if you prefer pasteurize the yolks, just prepare a syrup with the amount of sugar that you must use to mount and 20 milliliters of water. Boil the syrup for a minute (is expected to reach 121 degrees, if you have a cooking thermometer is the time to use it), then pour flush on yolks while mounting them with electric mixer. Continue to normally blend the mixture until it cools down, and then proceed with the recipe incorporating the mascarpone.
As you know, tiramisu also lends itself to many variations and interpretations, and I really like to prepare it in different ways, for this I suggest you take a look at my SPECIAL RECIPES TIRAMISU’ where you'll find creative variations, original or light like that RICOTTA without eggs, such as citrus TIRAMISU’ LEMON, but also based creams, berries or ORANGES AND CHOCOLATE. In short, I'm sure you'll find what's right for you. I just have to wish you good day.
600 grams mascarpone
150 grams of egg yolks
240 grams of egg whites
350 grams of caster sugar
30 milliliters of Marsala
organic vanilla as required
6 cups of coffee
180 grams of flour 00
300 grams of egg whites
250 grams of egg yolks
250 grams of sugar
75 grams of starch
powdered sugar as required
200 grams of dark chocolate in thin flakes
Before preparing the tiramisu, look carefully at my VIDEO RECIPE STEP BY STEP to understand passages and textures.
For the tiramisu cream, that I prepare in advance and let it firm in the refrigerator for an hour before composing the dessert: in a bowl, working with an electric mixer the reds with 280 grams of sugar until the mixture triples in volume and becomes foamy and whitish, as you see in VIDEO RECIPE . Add mascarpone plan working with an electric mixer or in a food processor to obtain a homogeneous mixture, then stir in the Marsala and vanilla.
At this point, always with an electric mixer (well clean I recommend) whip until stiff egg whites and remaining sugar and incorporate them gradually to the egg mixture and mascarpone cheese with a spatula, making a top-down movement. Cover the cream for tiramisu with film for food contact and store in refrigerator until ready to use.
For the ladyfingers, Mount with an electric mixer or in a food processor the yolks with 200 g of caster sugar, combine sifted flour and potato starch using a spatula and then add to the mixture the egg whites until stiff with the remaining sugar.
You can spread this mixture directly on baking paper sprinkled with icing sugar and then cut it into slices at the time of use, or put it in a pastry bag and give the cookies in the shape of Savoy. In both cases the mixture should cook at 180 degrees in a convection oven up to staining (for the ladyfingers around 10 minutes).
Prepare coffee and put it in a Holster: If you prefer, You can sweeten it lightly. Soak the sponge fingers from both sides in coffee (regulator based on what you like wet). Arrange in a baking dish a first layer of ladyfingers soaked, cover with part of the cream and dusting with part of dark chocolate shavings as you see in VIDEO RECIPE.
Cover with another layer of ladyfingers, pour the rest of the cream and cover with chocolate. Let rest the tiramisu in the refrigerator for at least 5 hours before serving. And Bon Appetit!
MATCHING: with this rich and creamy dessert we recommend a grappa del Trentino. Our choice falls on 19.46 reserve Ferruccio Giori produced by Ganesh Spirits: Marzemino grappa, Gewurztraminer and Pinot Noir, aged more than 6 years in small barrels of Slavonian oak. Its alcohol content helps to degrease the palate from the mascarpone cream, While his toasted flavors go well with bitter cocoa.