Tiramisu is a classic Italian sweet with a vague origin in terms of area and time originated. There are theories around it, coming from 17th century Sienna, to the restaurant “Le Beccherie” in Treviso in 1960. In any case, however, it is rather certain that while the origin is old, the recipe began to become popular in the 60s without anyone having recorded its original version. This recipe is very balanced in terms of taste and texture and is a model of the authentic Italian tiramisu flavor. Light with discreet tensions and finally delightful.
- 1.1 kg mascarpone
- 7 egg yolks
- 7 tbsp. sugar
- 1/3 glass of amaretto liqueur
- 5 to 6 espresso shots
- 1 pack of savagiar biscuits
- 3 spoonful of cocoa
- 200 g chocolate couverture
- Beat the egg yolks with the sugar in the mixer at a fast speed until they foam.
- Lower the speed and put the mascarpone in doses. When the ingredients are homogenized, slowly pour the liqueur and beat for a short time at low speed, until it becomes a soft cream.
- Spread 2 tablespoons of cream into a pan.
- Drop the biscuits one by one in the coffee to the waist and lay half the biscuits in the pan on the cream.
- Pour half the cream over and strain the remaining biscuits. Add the rest of the cream and finally put the cocoa.
- Grate the couverture on a grater and garnish over the sweet.