A classic of Italian cuisine envied all over the world. Suitable for any occasion, success is always guaranteed.
savoiardi 300 g
very fresh eggs (about 4 medium) 220 g
mascarpone 500 g
sugar 100 g
ready-made mocha coffee (and sweetened to taste) 300 g
unsweetened cocoa powder for the surface to taste
To prepare the tiramisu, start with the eggs: carefully separate the egg whites from the yolks. Remember that in order to whip the egg whites well, they must not have any trace of yolk.
Beat the egg yolks with an electric whisk, pouring only half the sugar.
As soon as the mixture has become light and fluffy, with the whips still running, you can add the mascarpone one at a time.
Incorporato tutto il formaggio avrete ottenuto una crema densa e compatta; tenetela da parte.
Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time. You will have to mount them until the snow is firm.
Take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and mix vigorously with a spatula, so you will dilute the mixture.
Then proceed to add the remaining part of the egg whites, a little at a time, mixing very gently from the bottom up.
Once ready, distribute a generous spoonful of cream on the bottom of a 30x20cm baking dish and distribute well. Then dip the ladyfingers for a few moments in cold coffee already sweetened to your liking.
Gradually distribute the soaked ladyfingers on the cream, all in one direction, so as to obtain a first layer on which you will distribute a part of the mascarpone cream.
Continue to distribute the ladyfingers soaked in coffee, then make another layer of cream.
Level the surface and sprinkle it with unsweetened cocoa powder and leave to harden in the refrigerator for a couple of hours.
Make this recipe using:
Il mascarpone Polenghi Lombardo è ottenuto con la migliore crema di latte italiano che gli conferisce un sapore dolce e delicato. Il suo gusto morbido e la sua consistenza omogenea lo rendono particolarmente indicato per tutte le lavorazioni, da quelle casalinghe all’alta pasticceria, alla preparazione di gelati e dessert dall’inconfondibile sapore.