Recipes & pairings

This recipe is by Moira Bardini, Tiramisù Star at the Tiramisù World Cup 2018

INGREDIENTS

(for 4 people) 400g of trofie 250g of mascarpone cheese 200g of red Radicchio from Treviso ¼ of a red onion from Tropea 100g Pachino cherry tomatoes 50g pistachio granules Olive oil Salt

DIRECTIONS

Wash the cherry tomatoes, cut them in half, add a pinch of salt and put them in the oven for 20 minutes at a temperature of 180°. Remove from the oven and leave to cool. Boil the trofie in salted water. Wash the Radicchio, cut it into small pieces and fry it on a high flame with some olive oil and onion. In a separate pan, melt the mascarpone cheese over a very low flame. Drain the trofie and pour them into the mascarpone pot, adding the cherry tomatoes, radicchio and a spoonful of pistachio grains. Stir and serve, garnishing each plate with a handful of pistachios. Enjoy your meal!

This recipe is by Beatrice Pallavicini Dantenoncentra, 3° place in the contest "Your Best Strawberry Tiramisu"

INGREDIENTS

500g of mascarpone cheese 300g of eggs Sugar (5 tablespoons + 1 teaspoon for the karkadé) Ladyfingers 200g of strawberries 100g of ruby chocolate 1 tea bag of karkadé 

DIRECTIONS

To start with, prepare the mascarpone cream. Carefully separate the egg whites from the yolks. Whisk the egg whites until stiff and put them in the fridge. In another bowl, beat the yolks with the sugar. Add the mascarpone cheese and, finally, slowly add the beaten egg whites. To end with, add the strawberries that you previously cut into small pieces. Infuse a tea bag of karkadé in a cup of water. Add some sugar and use the tea to wet the ladyfingers that you will use as base of the tiramisu. Cover with the cream and finally grate some ruby chocolate.  For the single serving dessert I created only one layer of ladyfingers and one of cream, but you can stratify as you like!  

This recipe is by Patrizia Casadio, second place in the Contest "Your Venetian Tiramisu"

INGREDIENTS  

80g of pasteurised yolk (about 5 yolks) 125g of pasteurised egg white  250g of sugar  50ml of water  500g of mascarpone cheese  Cold coffee  50g of crumbled amaretti  Bitter cocoa to taste  Organic lemon zest to taste  Marsala liqueur to taste  Black sugar paste for modeling (for the decorations) 

DIRECTIONS

Prepare the coffee and add a tablespoon of Marsala and let it cool. Whip the egg yolks with the lemon zest; once they are well whipped add the mascarpone until you obtain a homogeneous mixture. Prepare the Italian meringue: pour  water and sugar into a saucepan and bring to 121°. In the meantime, start whipping the egg whites in the planetary mixer at low speed, add the syrup of water and sugar and continue whipping at maximum speed. The meringue will be ready when it looks shiny, dense, smooth and cold. At this point, add about 5 tablespoons of Italian meringue to the mascarpone cream, while stirring delicately. The remaining meringue will be used in a sac a poche for the decorations. Assembling the cake:  The base of the cake is composed of 10 ladyfingers soaked in coffee, then a layer of cream, a layer of amaretti, another layer of ladyfingers composed of 8 pieces, a layer of cream and one of amaretti, a third layer of ladyfingers composed of 6 pieces, cream and amaretti and one final layer with four ladyfingers, cream and amaretti. Using an elbow spatula, level the cream and sprinkle with cocoa. Cut the ladyfingers to create the side of the bridge, wet them with the coffee and make them stick to the cake by using some cream. Create the decoration of the waves of the sea with the meringue and the sac a poche with star writing nozzle and use a blowtorch to caramelise the meringue. Roll out the sugar paste and cut the gondola and the lovers decorations with a kitchen scalpel. Pastry chef's advice: The sugarpaste decorations should be prepared a couple of days in advance so that they dry well and become stiff. The eggs must be at room temperature so that they whip easily. Enjoy your dessert!   

This recipe is by Elena Bonali, Semifinalist at the Tiramisù World Cup 2019 The recipe is a delicate combination of blueberries and 'natural blue tea' (Thailand) with a touch of Licor 43 Orochata and crunchy caramelised blueberries.

INGREDIENTS

150g of mascarpone cheese 100g of Greek yogurt  80g of whipped cream  80g of icing sugar  2 gelatin sheets 100g of blueberries Sugar to caramelise 1 star anise Natural Blue Tea n.120 Crusio (Thailand) Licor 43 Orochata 

DIRECTIONS

Soak the gelatine sheets in cold water. Mix the mascarpone cheese together with the yogurt and the icing sugar in a bowl. Whip the cream and add it to the mix of mascarpone cheese and yogurt. Make the tea very concentrated, divide the mascarpone into 3 bowls and create 3 different shades of blue. In the bowl with the lightest colour add 2/3 teaspoons of Licor 43 Orochata. Cook the blueberry with 3 tablespoons of sugar and a star anise in a small pot. Soften the gelatin sheets in a tablespoon of hot water, let it cool and divide it into three bowls.  For the plating: Compose the mousse with a cylinder cake mould.   A) layer of jam = 20 min in the fridge B) dark blue layer = 20 min in the fridge C) light blue layer= 20 min in the fridge D) white layer =20 min in refrigerator  Prepare the caramel with 6 tablespoons of sugar, dip the blueberries and let them cool upside down to create caramel strands. With the remaining caramel create decorations inspired by coral by making them cool on a baking paper. Plate, decorate and enjoy. 

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

For 4 people 300g of reis 100g of mascarpone cheese 250g of cleaned pumpkin Onion 20g of butter ½ glass of white wine 1l of vegetable broth Salt Pepper Grated parmisan cheese or pecorino cheese Rosemary

DIRECTIONS

Melt the butter in a pan and fry the finely chopped onion. Add the rice and toast for a couple of minutes. Add the pumpkin cut into small cubes and blend with the white wine, add chopped rosemary leaves. Add salt and pepper to taste. Cook the rice by wetting it a little at a time with the broth and keep on mixing. When cooked, sprinkle with mascarpone cheese, sprinkle with grated cheese and decorate with rosemary leaves.

This recipe is by Lisa Luison. Star Finalist for the Original Recipe at the Tiramisù World Cup 2018

INGREDIENTS

500g of mascarpone 3 yolks 150g of sugar Cold coffee Unsweetened cocoa powder Colomba Pasquale (Italian Easter Cake) Dark chocolate Easter egg Almond liqueur (optional)

DIRECTIONS

Add the yolks to the sugar and whisk with an electric beater until you obtain a frothy mixture. Add the mascarpone cheese little by little and continue to mix. Cut the colomba into thin slices of cake. Use half of the Easter egg as a “cup” and fill it with the first slice of colomba that you have previously moistened with the cold coffee and the almond liqueur. Go on with a first layer of mascarpone cream and some pieces of dark chocolate. Repeat the process with the second slice and finish with the cream and chocolate shavings. One last sprinkle of cocoa powder!

Photo credit GialloZafferano blog

INGREDIENTS

For the castagnole 300g of 00 flour 2 eggs 40g of sugar 50g of milk 60g of lard or softened butter 1 spoon of rum (optional) Moka coffee as needed Unsweetened cocoa powder as needed Frying oil as needed ½ packet of cake yeast For the cream 4 pasteurised egg yolks 150g of white sugar 250g of mascarpone cheese 50g of vanilla flavoured powdered sugar 1 phial of vanilla flavour (optional)

DIRECTIONS

• To make the tiramisu castagnole, start by preparing the mascarpone cream. Beat the pasteurised yolks with the sugar in a bowl. In another bowl, whip the mascarpone cheese and the powdered sugar until you obtain a smooth mixture;
• Add the mascarpone cream to the yolks and slowly mix by folding the bottom over the top with a spatula. If desired, add the vanilla flavour;
• Once the process is finished, put the cream in the fridge to cool for at about 30 minutes. You can now focus on the preparation of the castagnole!
• Start by putting the sifted flour together with the yeast in a sufficiently large bowl. Add the eggs, a cup of coffee, the rum and the sugar;
• Start kneading the dough by using a fork. Then, add the softened butter or lard and continue kneading with the hands until you get a soft and elastic dough. At this point cover the dough with plastic wrap and put it in the fridge to cool for about 30 minutes;
• Shortly before the end of the 30 minutes, heat the frying oil over a moderate and constant heat: in this way it will remain hot, but not boiling hot, avoiding that the castagnole burn or remain raw inside;
• Take the dough from the fridge, knead it for some minutes and continue by dividing it into equal size balls;
• Start cooking the castagnole by frying them a few at a time, two minutes for each side. Don’t worry if the first results are not perfect: little by little, you will be able to adjust your cooking times!
• While you cook your castagnole, use a skimmer to drain them and place them on a flat plate covered with paper towl;
• Now what remains is to amaze every palate! Serve the castagnole with the tiramisu cream that you have previously prepared: you can choose if you prefer to fill them or to serve the cream separately.
• Finish with a sprinkle of unsweetened cocoa and… enjoy!

This recipe is by Eleonora Andronico, Star Finalist for the Original Recipe at the Tiramisù World Cup 2019

INGREDIENTS

Doses for a mould with a diameter of 10 cm  For the foundation 1 egg 30g of sugar 20g of flour 1 tablespoon of cocoa Just the tip of a teaspoon of baking powder For the mousse 250g of mascarpone 100g of cream 2 teaspoons of rhum 50g of powdered sugar 3 sheets of gelatin For the fruit jelly 250g of raspberries 2 tablespoons of sugar 3 sheets of gelatin For the syrup 50g of raspberries 1 tablespoon of hot water For the decoration Chocolate Raspberries

DIRECTIONS

Proceed with the preparation of the foundation by beating the egg with the sugar for a few minutes. In a separate bowl sift the flour, the baking powder and the cocoa. Gently incorporate the egg with a movement that goes from the bottom to the top. Pour the dough into a mould with a diameter of 10 cm and bake in a preheated oven at 180° for about 12 minutes. Once the foundation is ready let it cool. Now move on to the preparation of the fruit jelly: put the raspberries and sugar in the blender until you obtain a homogeneous mixture. Once the mixture is ready, sieve it so as to eliminate the seeds. Then, melt the gelatin in 40g of water and add it to the mixture obtained previously. At this point mix well and pour everything into a mould with a diameter of 6 cm. Put the mixture to rest 30 minutes in the freezer. To make the syrup, whisk the raspberries with 1 tablespoon of hot water. For the mascarpone mousse put the mascarpone, sugar, cream and liqueur in a bowl and blend until you obtain a light and homogeneous mixture. In a separate bowl pour a quarter of the mousse and add half a sheet of gelatin dissolved in a little amount of liquid cream. At this point put the previously wet foundation in a mould with a diameter of 10 cm and pour the first quarter of the mousse over it. Place in the freezer for 15 minutes. After the necessary time, remove the mixture from the freezer and add the heart of the fruit jelly. Now pour the remaining three quarters of the mousse, to which you will add 2 sheets of gelatin always dissolved in a little amount of liquid cream. At this point, pour the rest of the mousse into the mould and put it in the freezer for 30 minutes. After the necessary time, keep it in the fridge. Now all that's left is to indulge yourself with the decorations: Eleonora opted for some chocolate leaves with raspberries!

This recipe is by Camilla Paludetto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019

INGREDIENTS

For the brisée 250g of flour 00  130g of butter  60 g of cold water  4 g of salt  For the filling 250g of mascarpone cheese  150g of gorgonzola  Walnuts  Chestnut honey 

DIRECTIONS

Begin by pouring the sifted flour into a bowl and form the classic "fountain": put the cold diced butter in the centre. Continue melting the salt in the water and then pour it over the butter. Start kneading the dough without overheating it until it is smooth and homogeneous. At the end of the process, put it to rest in the fridge covered with plastic film for at least 2 hours. After 2 hours, roll out the brisée dough and make a few circles with a small food ring. Now place them in a mini-muffin mold and bake them in a static oven preheated to 180° until golden brown. In the meantime prepare the filling: mix 250g of mascarpone with 150g of gorgonzola, creating a dense but homogeneous cream. Once the cream has been prepared, transfer it to a sac-à-poche (you can use the spout you prefer, Camilla used the star-shaped one) and put it in the fridge until you use it. Once the baskets are ready and left to cool, take the sac-à-poche and fill all the tartlets with a generous dose of cream. Decorate with half a walnut and drizzle some chestnut honey on the surface as you like. These simple and pretty baskets are ideal for an aperitif with friends or as a tasty appetizer!

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

400g of 00 flour  150g of sugar  100g of butter  2 eggs  1/2 packet of baking powder  1 packet of vanillin  Jam  

DIRECTIONS

Start by cutting the cold butter into chunks and pour all the ingredients into a food processor or blender. Now run the food processor or blender at medium speed for a few seconds until you see crumbs forming. If you don't have a food processor, pour the mixture into a bowl and use whips. Another option is to work the mixture by hand but the risk is that the butter will overheat and melt. At this point pour half of the mixture into a previously buttered and floured cake tin and press down to create a uniform layer (Sara uses a meat pounder). Pour the jam evenly and crumbles the remaining part of the mixture onto the surface.   Bake in a ventilated oven at 180° for 30-35 minutes. 

This recipe is by Gianmarco Zamuner, barman, and Elisa Chironna, sommelier  Ph credits: Marco Compiano and Marta Costanzo

INGREDIENTS

7cl of Prosecco  4,5cl of coffee liqueur   1cl of amaretto  Fresh cream  Few drops of chocolate bitter  Ladyfinger crumble 

DIRECTIONS

Crumble the Savoyard and place it on a saucer and put some spoons of Prosecco on another saucer.  Wet the edge of the glass in Prosecco and then pass it in the Savoyard crumble.  Put some ice cubes in the glass taking care not to spoil the crumble. Add the Prosecco, then the coffee liqueur and then the amaretto and stir.  Whip the cream so that it remains soft and lay the cream on top of the liquid using a spoon to form a layer.  Add a few drops of chocolate bitter.  Cheers!    

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

3 eggs  250g of sugar  100ml of seed oil  250ml of milk  250g of 00 flour  1 packet of baking powder  2 spoons of bitter cocoa  

DIRECTIONS

Start by putting all the ingredients in a bowl and mix well with an electric whisk. At this point add the baking powder and continue to amalgamate. Pour the mixture into a 24 cm cake tin previously buttered and floured. You can add chocolate chips, chopped dried fruit or spoonfuls of jam to taste.  Bake at 180° in a static oven for 40 minutes!   

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

250g of eggs  200g of sugar  200g of almond powder  100g of rice flour  250g of julienne cut carrots  1 packet of baking powder 

DIRECTIONS

Start by whipping the eggs with the sugar. Then sift the almond powder, rice flour and baking powder and mix them with the whipped mixture. To finish, add the julienne cut carrots.  Bake at 180° for 25 minutes! 

This recipe is by Sara Arrigoni, World Champion of Creative Tiramisù 2019

INGREDIENTS

120g of egg white 200g of flour 150g of sugar 100g of seed oil 150g of water 1 packet of baking powder 1 lemon  

DIRECTIONS

To begin with, beat the egg whites until stiff. In a bowl, mix the flour, sugar, baking powder and grated lemon peel with a spoon. In another bowl, mix the water, oil and lemon juice. Now combine the liquid ingredients with the dry ones and mix well. Finally, add the egg whites whipped stiffly and mix gently from the bottom to the top. The mixture must be nice and swollen! Bake in a static oven at 180° for 30-35 minutes!    

INGREDIENTS

For the shortcrust pastry   270g of flour 00  180g of butter  100g of sugar  1 egg   For the mascarpone cheese cream for the filling  250g of mascarpone cheese  100ml of fresh whipping cream  70g of powdered sugar  For decorating   Chocolate eggs  Edible flowers (optional)  Chopped pistachios 

DIRECTIONS

Start by making the shortcrust pastry. Put the soft butter in a bowl and add the sugar, stirring until you get a cream. Add the egg to the mixture and let it absorb. Now slowly pour in all the flour and mix first with a spoon and then knead quickly with your hands until a smooth dough is obtained (the shortcrust pastry does not need long processing). Place the dough in the fridge for at least half an hour.  Now draw a circle on the baking paper with the help of a cup or a cake pan, from which you will then draw the ears of a bunny (make sure to calculate the size of the drawing properly, so to have sufficient dough!). Now cut out the outline drawn on the baking paper with scissors, which will give the nice final shape to your Easter Cream Tart.  Remove the shortcrust pastry from the refrigerator, divide it into two equal pieces and, between two sheets of baking paper, roll out the first piece with a rolling pin until it is about half a centimetre thick. Once the dough has been rolled out, remove the top sheet of baking paper and place the drawing of the rabbit's face on top of the shortcrust pastry. With the help of a sharp knife, cut the dough following the lines of the drawing. Then remove the excess pastry. Repeat this procedure for the other pastry piece.  Now that you have created both sides of the rabbit with the shortcrust pastry, place them on a baking pan and start piercing the surface with a fork so that the pastry does not swell too much during cooking. With the shortcrust pastry left create many small biscuits that you will then use to decorate your Cream Tart. Now bake the bases and biscuits in a preheated oven ventilated at 180° for about 15 minutes until they are golden brown. Now take the bases and biscuits out of the oven and let them cool.  Meanwhile, prepare the cream for the filling.  Put the mascarpone and powdered sugar in a bowl and stir with a spoon until they are perfectly mixed together. Now put the cream that has been previously cooled in the refrigerator and add it slowly to the mixture, mixing it with movements from the bottom to the top so as not to deflate the cream too much.  When the cream for the filling is ready, put it in a sac-à-poche and put it in the fridge for 10 minutes.  Let us now move on to the composition of your Easter Cream Tart.  Now that the shortcrust pastry bases have cooled, place the first base on the chosen serving plate. Start decorating the base with the cream and the sac-à-poche until it is completely covered. Place the second base on top of the first one and decorate it with the cream too. At this point take the chocolate eggs, the biscuits and if you want also the edible flowers and decorate your Easter Cream Tart as you like, completing the work with a sprinkling of chopped pistachios.  Put the cake in the fridge!  Read the original article on GialloZafferanoBlog 

This recipe is by Francesca Piovesana, World Champion of Creative Tiramisù 2018  

INGREDIENTS

1kg of apples 350gr of sugar Grated lemon peel and the juice of half a lemon 2 teaspoons of cinnamon 1 and a half tablespoons of ginger powder

DIRECTIONS

Peel the apples, wash them and cut them into pieces; Put the apples in a pot with sugar and the grated lemon peel; Bring to the boil and, after a few minutes, add the lemon juice; Whip it with a immersion blender (optional); At this point, add ginger and cinnamon, then leave it to boil for a couple of minutes; The jam is now ready: you just need to put it (while it's still hot) in the jars and sterilise them for about 20 minutes.   "Perfect to have breakfast, to fill a cake or for a tasty snack..." The taste of the ginger, the energy from the apples and the cinnamon's warm embrace will make your day even brighter!" 

INGREDIENTS

(Serves 4 people)

• 100 grams of thai tea
• Ladyfingers

To prepare the cream:

• 3 large eggs
• 50 grams of sweet condensed milk
• 15 grams of sugar
• 250 grams of mascarpone cheese
• A pinch of salt
• 10 grams of vanilla extract

 

DIRECTIONS

Separate the egg yolks from the white and put them in two different bowls; Whisk the mixture until it becomes smooth and uniform; Mix it with mascarpone, vanilla extract and the pinch of salt; Add 2 teaspoons of thai tea; Whip the egg whites until stiff peaks form and gently add it to the cream; Prepare the thai tea to immerse savoiardi; Create the first layer tea-soaked savoiardi and cover them with cream; Keep on adding savoiardi layers and cream, end it with a layer of cream; Decorate the dessert with thai tea, white chocolate flakes or other ingredients as you please; Leave it in the fridge for at least a couple of hours before serving.

INGREDIENTS

(Serves 8 people)

• 500 grams of mascarpone cheese
• 5 eggs
• 5 tablespoons of sugar
• Milk as needed
• Mint julep as needed
• Dark chocolate chips
• A pinch of salt (optional)
• Ladyfingers

DIRECTIONS

Separe the egg yolks from the white. Whip the yolks with sugar until stiff peaks, then add mascarpone with the help of a spoon; Whip the egg whites until stiff peaks form adding a pinch of salt, then mix it with the yolks; Prepare the syrup for the biscuits mixing milk and mint julep. The mint flavour has to be predominant; Assemble the dessert in a rectangular bowl: pour the mascarpone on the bottom of the bowl, then add the chocolate chips and a layer of biscuits soaked in the milk and mint syrup; Proceed in the same manner until you finish with a layer of chocolate chips; Leave it in the fridge for a couple of hours; serve cool.

INGREDIENTS

(Serves 8 people)

DIRECTIONS

INGREDIENTS

(Serves 6 people)

• 1 small pineapple
• 400 grams of savoiardi
• 250 grams of ricotta cheese
• 250 grams of mascarpone
• 4 eggs
• 7-8 tablespoons of brown sugar
• 1 glass full of pineapple juice
• 1 spoon of flour
• Milk as needed

 

DIRECTIONS

Cut the pineapple in half. Cut one half into pieces, the other one into slices; Separate yolks from the egg whites; Whip the yolks with 5 spoons of sugar and 1 of flour until stiff peaks form, adding the pineapple juice; Pour the cream into a small pot and cook it until it becomes dense, then leave to cool; With the help of an electric beater, whip together ricotta and mascarpone, then mix it with the cream; Whip the egg whites until stiff peaks form and gently add it to the mixture; Add the pieces of pineapple; In a plate, mix the milk with the pineapple juice to make the syrup for the savoiardi; To assemble your dessert, create a layer of cream and add soaked savoiardi on top; Cover the biscuits with cream and proceed in the same manner, then add pineapple slices on the top of the last layer of cream; Decorate the pineapple slices with brown sugar; Leave it in the fridge for a couple of hours before serving.

INGREDIENTS

(Serves 4 people)

• 200 grams of mascarpone
• 200 grams of whole milk yogurt
• 200 grams of berries
• 5 tablespoons of sugar
• Milk
• Mint leaves
• Ladyfingers

 

DIRECTIONS

Marinate berries with three spoons of sugar, leave to cool for about 30 minutes; In the meantime, prepare the cream for the dessert: in a bowl, mix mascarpone, sugar and yogurt; Whip the mixture until the cream is smooth and uniform; Assemble the dessert: in a rectangular bowl, create a layer of ladyfingers soaked in milk or, if you prefer, in the juice of the berries; Pour a layer of cream above ladyfingers and add berries; Proceed in the same manner until you finish the ingredients; Decorate with berries and fresh mint leaves; Leave in the fridge for at least three hours before serving.

INGREDIENTS

(Serves 6 people)

• 40 grams of pistachio nuts
• 20 grams of sesame oil
• 2 yolks
• 80 grams of sugar
• 30 ml of water
• 300 grams of mascarpone cheese
• Ladyfingers
• Unsweetened cocoa powder
• Chopped pistachio
• Coffee
• You will need a cooking thermometer to check the temperature

 

DIRECTIONS

Chop the pistachios in a mixer; Add the sesame oil to the chopped pistachios and blend them together; Prepare the coffee with a mocha and leave to cool; Boil some water with sugar in a pot to obtain a syrup; With the cooking thermometer, check the temperature and, when it reaches 115° start whipping the yolks until stiff peaks form; When the syrup reaches 121°, pour it in the bowl with the whipped yolks; When the cream is cool, add mascarpone; Finally, add the pistachio cream and blend it; To assemble the dessert, start with the cream and add the savoiardi soaked in the coffee; Cover the biscuits with the cream, add the cocoa powder and repeat; Finally, add cocoa powder on top with chopped pistachios; Leave in the fridge for a couple of hours and serve.

INGREDIENTS

(Serves 10 people)

• 350 grams of mascarpone cheese
• 5 eggs
• 200 grams of dates
• 100 grams of hazelnut crunchy nougat
• 2 glasses of cognac
• Ladyfingers
• Cinnamon (optional)

 

DIRECTIONS

Pit the dates and cut them in four pieces, put the into cognac for a couple of minutes; Whip eggs with sugar and gently mix them with mascarpone; Assemble your dessert by putting cognac-soaked ladyfingers on the bottom of the bowl; Decorate your cake with crumbled hazelnut crunchy nougat and, if you like, a sprinkle of cinnamon; Leave it in the fridge for at least two hours before serving.

INGREDIENTS

(Serves 8 people)

• 4 eggs
• 120 grams of sugar
• 230 ml of beer
• 500 grams of mascarpone cheese
• 150 grams of cream
• Ladyfingers
• Cocoa powder
• Coffee

 

DIRECTIONS

Separate egg yolks from whites and put them in two different bowls; Whip yolks with sugar and, when they are blended, slowly add beer, your favourite one; Add mascarpone and whip the cream until it becomes smooth and frothy; Whip the egg whites until stiff peaks form and gently add them to the mascarpone cream; Whip the cream until it becomes soft and smooth; Prepare the coffee, leave to cool for a couple of minutes and pour it in a soup plate; Assemble your dessert starting with a thin base of cream, create the first layer with coffee-soaked ladyfingers; Cover the biscuits with some cream, then continue to stratify biscuits and cream; Decorate the dessert with a sprinkle of cocoa powder; Leave it to cool in the fridge for at least two hours before serving;

INGREDIENTS

(Serves 6 people)

• 3 medium eggs
• 125 grams of sugar
• 250 grams of mascarpone cheese
• 50 grams of cream
• 150 grams of chocolate
• 200 grams of ladyfingers
• Chocolate chips (optional)
• For candied orange peel and orange julep:

 

• One orange
• 50 grams of sugar
• Water

 

DIRECTIONS

Start with the orange: with the help of a knife, peel the orange part of the fruit and cut it into thin strips; Put the strips in a pot and cold water. Put the pot on the burner and, when the water boils, drain the orange strips and repeat; Put the strips in the pot with the sugar and about 30 ml of water, let that simmer for about 20 minutes; Remove from heat, squeeze the orange and add the juice to the syrup. Leave to cool; Prepare the cream: whip the eggs with sugar and, when they are blended, slowly add mascarpone; Heat the cream and add crushed chocolate; Mix them until the cream becomes smooth and has no grains; Continue to beat it until it becomes cool, add chocolate to mascarpone cream and mix them until the cream becomes smooth and uniform; Assemble your dessert starting with a layer of orange julep-soaked ladyfingers; Cover the savoiardi with chocolate cream and repeat, stratifying ladyfingers and cream; Decorate with the candied orange strips and chocolate chips, as you like; Leave to rest in the fridge or at least a couple of hours before serving.

INGREDIENTS

(Serves 8 people)

• 500 grams of mascarpone cheese
• 400 grams of hazelnut cream
• 400 grams of fresh cream
• Ladyfingers
• Coffee and water, as needed
• Milk as needed
• Cocoa powder and chopped hazelnuts to decorate

 

DIRECTIONS

Whip the cream in a bowl until stiff peaks form; In another bowl, mix mascarpone and hazelnut cream, beat them until the mixture is uniform; Add the whipped cream ad gently mix them; Prepare the coffee, adding some milk; Assemble your dessert pouring some cream at the bottom of the bowl, create a first layer of coffee-soaked ladyfingers; Cover the ladyfingers layer with some cream, continue to stratify; Decorate with cocoa and chopped hazelnuts; Leave to cool in the fridge for at least four hours before serving.

INGREDIENTS

(Serves 4 people)

• Vegan biscuits – which can found in supermarkets
• 10 grams of raw sugar
• 250 grams of rice milk
• 250 grams of vegetal cream
• 2 spoons of potato starch
• 1 vanilla extract
• 100 grams of crunched dark chocolate
• Unsweetened cocoa powder
• Coffee as needed

 

DIRECTIONS

Pour the potato starch and the vanilla extract in a steel pot, slowly add rice milk beating the mixture vigorously with a whisk; Cook slow and row and keep on beating until it starts boiling; Leave the cream to dense for a couple of minutes, then remove from heat and pour it in a bowl. Cover it with plastic wrap and leave to cool. Beat the vegetal cream until stiff peaks form, then add it to the cool cream; Prepare the coffee, add sugar and pour it in a plate; Assemble your dessert: pour some cream in a rectangular bowl, create the first layer with coffee-soaked savoiardi, cover them with cream and pour some crunched dark chocolate; Continue to stratify biscuits, cream and chocolate; Decorate your Tiramisu as you like and leave to rest in the fridge for at least a couple of hours before serving.

INGREDIENTS

(Serves 10 people) For the cream:

• 500 grams of mascarpone cheese
• 200 ml of milk cream
• 150 grams of sugar
• 50 grams of chopped white chocolate

 

• Ladyfingers
• Lemon peel to decorate

For the syrup:

• 150 ml of Limoncello liquor
• 200 ml of cold milk

 

DIRECTIONS

Mix mascarpone, sugar and limoncello in a bowl; Whip the cream and mix it with the cream until the mixture is uniform and smooth; Prepare the syrup by mixing milk and limoncello; Start assembling the dessert in a bowl with the first layer of ladyfingers soaked in milk and limoncello, on a thin base of cream; Add a layer of cream and chopped chocolate, then stratify savoiardi and cream; Decorate as you like with lemon peel and/or chopped chocolate; Leave to rest in the fridge for at least a couple of hours and you’ll get a fresh Tiramisu, perfect for summer nights!

INGREDIENTS

For the cream:

• 4 eggs
• 500 grams of mascarpone cheese
• 110 grams of sugar
• A pinch of salt
• Ladyfingers

For the syrup:

• 2 spoons of matcha green tea powder
• 250 ml of water
• 130 grams of sugar
• Green tea and powdered sugar to decorate

 

DIRECTIONS

In a pot, boil water and green tea and sugar for about 5 minutes to obtain the syrup; Separate egg yolks from whites, mix the yolks with sugar and add mascarpone, then mix them until the cream is smooth; Whip egg whites until stiff peaks form and slowly add them to the mascarpone cream; To assemble the dessert, pour a spoon of cream on the bottom of a bowl as a base, create the first layer of ladyfingers soaked in the green tea; Cover with a layer of cream, continue to stratify with ladyfingers and cream; To decorate, add a sprinkle of green tea and/or powdered sugar; Leave to cool in the fridge for a couple of hours and your matcha green tea Tiramisu will be ready!

INGREDIENTS

(Serves 8 people)

• 250 grams of mascarpone cheese
• 3 eggs
• 150 grams of sugar
• 500 grams of fresh strawberries
• 100 ml of water
• Ladyfingers

 

DIRECTIONS

Wash and clean strawberries, then cut them into thin strips; Blend 200 grams of strawberries with some water and 50 grams of sugar until you get a juice; Separate egg yolks from the whites, put them in two different bowls; Whip the egg whites until stiff peaks form, leave it to rest in the fridge for a couple of minutes; Beat the yolks with sugar and slowly add mascarpone, then mix them until the cream is smooth and has no grains; Slowly add the whipped egg whites to the mascarpone cream; Assemble your dessert pouring some cream in the bowl, then add a layer of strawberry juice-soaked ladyfingers, cover the biscuits with mascarpone cream and add a layer of strawberries; Continue to stratify with biscuits, cream and strawberries and, finally, decorate with strawberry strips; Leave to rest in the fridge for at least two hours before serving.