The classic tiramisu is the quintessential Italian dessert, one of the most delicious and well-known in the world. Mascarpone cream and coffee-soaked ladyfingers! Pair with Franciacorta Brut, straw yellow with golden reflections. Fine and persistent perlage. Very expressive, fine, and complex on the nose. In the mouth, you can perceive the consistent structure and the pleasant acidity that leaves a characteristic and lasting aftertaste.
Prepare the coffee with the moka to obtain 300 g, sweeten to taste and let it cool.
Separate the eggs by dividing the whites from the yolks. Beat the yolks with half of the sugar until you get a light and frothy mixture.
Add the mascarpone little by little to the beaten yolks, mixing until you get a thick cream.
Beat 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.
Repeat the layers of ladyfingers and cream until the ingredients are used up, ending with a layer of cream.
Decorate with dollops of cream using a piping bag and dust 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, store for 2-3 days. It can be frozen for about 2 weeks.
Tiramisu is a much-loved spoon dessert, with origins contested among different Italian regions. It is simple to prepare and perfect for any occasion.
Italia, 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 |
