Tiramisu cake

PROCEEDINGS

For the mascarpone cream, I advise you to prepare in advance, even the previous day, Whisk the egg yolks in a bowl along with the vanilla and the sugar until the mixture is puffy, White and fluffy. Add the marsala, stirring well and finally the mascarpone, continuing to work the mixture until completely mix. Soak the gelatine in cold water for 10 minutes and then melt it in two tablespoons of hot cream and blend it with the egg mixture and mascarpone.

Whip the cream until stiff and add it to the mixture, stirring gently with a spatula to incorporate as much air as possible. Put the cream in the refrigerator for at least 3 hours.

Once prepared the base for the roll into three discs with a diameter of 22-24 cm approx . Prepare the syrup by putting coffee in a saucepan, mineral water, sugar and marsala and bring to a boil, up to then reduce by one-third.

Generously wet the discs of pastry biscuits with coffee syrup and fill layers with the mascarpone cream, playing then the entire cake with the same cream and put the cake in the freezer until the cream is solidified.

Meanwhile, prepare the ganache: chop the chocolate fondant, put the cream in a saucepan and bring it to a boil and then pour the boiling cream over the chocolate stirring with a spatula until a thick cream, smooth, glossy. Allow it to cool, so will thicken.

When the cake is cold tiramisu, cover it with the ganache with a spatula, to form an even layer of chocolate on the sides and on the surface of the cake. Store fresh in the freezer again until the ganache has completely toned.

Decorate the cake with whipped cream: I used a sàc to a few and I covered all of cream, whether the edge is the surface of the cake, with a pattern of small shells of whipped cream and chocolate sprinkles on the cake then I spilled white and dark chocolate. Conservare la torta tiramisù nel congelatore e lasciarla a temperatura ambiente per 30 minuti prima di servire.

THE PAIRING: Our combination for tiramisu cake is Moscato D'Asti Docg. In particular, We suggest the Muscat Black edition, produced by Enrico Serafino Winery: Classic perfumes of rose, citrus fruits, Sage and geranium and a pleasant taste and fresh.