Classic tiramisu is the quintessential Italian dessert, one of the most delicious and well-known in the world. Mascarpone cream and coffee-soaked ladyfingers! To be paired with Franciacorta Brut, pale yellow color with golden reflections. Fine and persistent perlage. Very expressive, delicate, and complex on the nose. On the palate, a consistent structure and pleasant acidity that leaves a characteristic and lasting aftertaste.
Prepare the coffee with the moka to get 300 g, sweeten to taste, and let it cool down.
Separate the eggs by dividing the egg whites from the yolks. Beat the yolks with half of the sugar until you obtain a light and frothy mixture.
Add the mascarpone little by little to the whipped yolks, stirring until you get a thick cream.
Whip the egg whites until stiff with the remaining sugar, then gently fold them into the mascarpone cream.
Spread a spoonful of cream on the bottom of a glass baking dish (30x19.5 cm).
Soak the ladyfingers in the cold coffee and arrange them in the dish to form a layer.
Cover the ladyfingers with a layer of mascarpone cream and level it off.
Repeat the layers of ladyfingers and cream until all ingredients are used up, ending with a layer of cream.
Decorate with dollops of cream using a piping bag and sprinkle with unsweetened cocoa.
Let it set in the refrigerator for at least 2 hours before serving.
Franciacorta
Consume within the day or store for a maximum of 1 day in the fridge in an airtight container. If using pasteurized eggs, keep for 2-3 days. It can be frozen for about 2 weeks.
Tiramisu is a beloved spoon dessert, with disputed origins among various Italian regions. It is simple to prepare and perfect for any occasion.
Italy, Veneto
| Energy (kcal) | 305.31 |
| Carbohydrates (g) | 19.14 |
| of which Sugars (g) | 13.68 |
| Fat (g) | 22.91 |
| of which Saturates (g) | 13 |
| Protein (g) | 6.61 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.07 |
