Authentic Tiramisu

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Authentic Tiramisu

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Ingredients

2 packs of ladyfinger biscuits
500 gr. Mascarpone cheese at room temperature
250 ml. fresh milk whole
1 cup espresso lungo strong
80 ml. sweet Marsala wine
150 gr. powdered sugar
50 gr. granulated sugar
4 eggs with the white and the yolks separate
FOR SPRINKLING
cocoa Excellent quality
  • Medium

Ingredients

  • FOR SPRINKLING

Directions

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Authentic Tiramisu

The “uplifting” delicacy…

One of the most beloved sweets of Italy and Europe. The first official mention is relatively recent, in the middle of the 20th century. The province of Veneto and Friuli claim it originated from them and somewhere in the middle is Lombardy since mascarpone is its traditional cream cheese. The name of the dessert literally means “that which cheers up” and not accidentally since it has enough caffeine, sugar, zabaglione cream, eggs and sweet Marsala wine.

 

The dessert may not have had a previous career, before 1960, because its ingredients are so delicate, cream cheese, raw eggs and cocoa that gets wet if left in the fridge and maybe in the past they could not keep it safe.

 

On a recent trip to beautiful Dusseldorf, Germany, I tried the second most beautiful tiramisu of my life, at the Italian coffee patisserie Poccino, asked for the recipe and they gladly gave it to me.

 

 

Of course, the best tiramisu in a glass and only with an airy piece of leaf in between, I really enjoyed it at the emblematic Caffe Greco, in Rome… an epic dessert like the real panacotta… Gastronomic Experience.

Authentic Tiramisu

From the famous Poccino in Dusseldorf, Germany

Steps

1
Done

In a dry mixer bucket, we whisk the egg whites with the granulated sugar over medium to high speed until we have a firm meringue.

2
Done

In a bowl, we whisk the cheese with the powdered sugar until it turns inot a cream. We add the egg yolks and we stir until the mixture is homogeneous.

3
Done

We add the meringue to the mixture, stirring gently with the rubber spatula, from top to bottom. We set the bowl aside.

4
Done

In a saucepan, we boil the milk over medium heat and as soon as it starts to swell, we lower it and we add the wine, we stir and we add the espresso.

5
Done

We pour the milk on a round plate and we "pass" the ladyfingers, turning them on both sides. Be careful they don't soak.

6
Done

In a rectangular pyrex, we spread the halves of the ladyfingers tightly next to each other until the surface is covered.

7
Done

With the help of the runner spatula we pour half of the cream and we spread it, spreading the surface evenly.

8
Done

We "pass" through the milk the rest of the ladyfingers and we cover the surface more thinly.

9
Done

We pour the rest of the cream and we spread it evenly.

10
Done
3-4 hours

We put the dessert in the fridge for 3-4 hours to "stand"

11
Done
10 minutes

We remove the tiramisu from the fridge and after 10 minutes we sprinkle with cocoa all over the surface, maybe more than once.

12
Done

We cut into pieces and we serve.

TDriver

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