Here I am again, back after a period of absence. I had very little time to dedicate to the blog. The beginning of a new job as a cook in a restaurant, the us usual work in the school kitchen and also a plan to give some workshop lessons at home .. All this has made my days very full. But now I'm back to give you some more recipes. And, now I want to offer you something sweet, just that you may forgive me...
One of the most known and appreciated Italian desserts in the world ... guess what? ...
The 'tiramisu'!!! I love it ... and you?
Ciao a tutti!
Rieccomi ritornata dopo un periodo di assenza. Ho avuto pochissimo tempo da dedicare al blog. L'inizio del nuovo lavoro come cuoca in un ristorante, il lavoro di sempre nella scuola di cucina e anche il progetto di fare qualche workshop a casa.. tutto questo ha reso le mie giornate molto piene. ma ora sono ritornata per regalarvi altre ricette. E per farmi perdonare, oggi voglio proporvi qualcosa di dolce...
Un dolce italiano tra i più conosciuti e apprezzati al mondo.. indovinate un pò?...
Il 'tiramisù'!!! Io lo adoro...e voi?
For 5-6 persons:
250 gr mascarpone
90 gr sugar
200 gr savoiardi
40 gr dark chocolate
1 teaspoon of rum
A pinch of salt
First, prepare the coffee and put it in a bowl and let it cool. Separate the white eggs from the reds. Add the half of sugar to the reds and reduce everything to a cream.
Add the mascarpone to the mixture while continuing to mix everything. Add also the liquor.
After, put the remaining sugar in the white eggs and beat them until the mixture becomes stiff. When the eggs are beaten well, add them in the mascarpone cream by spoonfuls, trying to mix it top-down in rotation so that the eggs white does not sink.
Chop the chocolate and put it aside.
Now you can make your tiramisù.
You can use the cups to make individual portions or use a tray that is not too large to make the classic rectangular shape.
Dip your savoiardi in the coffee and place them in cups or tray. Once filled up by savoiardi, put the mascarpone cream and some chocolate.Finally, sprinkle the surface with plenty of cocoa powder (if you have the tray instead of the cups, you have to make another layer of savoiardi and again the cream before dusting with cocoa).
Put your mini tiramisu or your tray (cover with plastic wrap) in the fridge for at least 3 hours before serving.