RECIPES
Tiramisu cakesicles
This recipe is by Patrizia Casadio @la_pasticcioneria, Contest "Your Best Strawberry Tiramisu"
INGREDIENTS
For the pate à bombe 4 yolks 80g of sugar 50g of water For the mascarpone cream 300g of mascarpone cheese Lattebusche 300g of whipped cream Gelatin Strawberries Ladyfingers For the ganache 100g of white chocolate 100g of whipped cream Grated coconutDIRECTIONS
Prepare the syrup with half of the sugar and all the water and bring it to 121°. Slightly beat the egg yolks with the remaining sugar. Gradually incorporate the syrup into the yolks. Continue to beat with the whisk or mixer until completely cooled. Heat a small part of the pate à bombe and dissolve in it 6g of gelatin soaked in cold water. Add the pate à bombe to the mascarpone cream made with Lattebusche mascarpone, whipped cream and dissolved gelatin. Cut small pieces of ladyfingers and strawberries, mix with the cream you obtained and fill the ice-cream moulds, put them in the freezer and, once when they are well frozen, unmould them. At this point glaze with white chocolate ganache, you can also enrich the decoration by adding pink colouring to a small part of ganache and creating lines on the ice cream. For a tasty touch, decorate the edge with coconut rapè.
Pineapple Mascarpone Tart
This recipe is by Bruna Pimenta (@bru.chili), 3° place in the Culinary Contest "Find the best Mascarpone Recipe" at IG Festival Mascarpone
INGREDIENTS
1. For the dough 100g of wheat flour 100g of sugar 80g of butter 1 egg 2. For the cream 2 yolks 100g of condensed milk 300ml of milk 30g of butter 200g of mascarpone cheese 3. For the jam 300g of pineapple 150g of sugar 1 lemonDIRECTIONS
To prepare the dough mix the butter with the flour to form a mixture and then add the egg. Roll out on a cake tin and bake until it is golden brown. To prepare the cream bake all the ingredients except for the mascarpone. After the mixture has thickened and cooled, add the mascarpone cheese. For the jam, cut the pineapple into cubes and bake with sugar and lemon. Assemble the cake: arrange the layers, starting with the jam on the base, then cover with mascarpone cream and decorate with meringue, pineapple slices and dried pineapple flowers.
Braided strawberry tiramisu
This recipe is by Erika Luis, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
1. For the pate à bombe 87.5g of egg yolks 170g of sugar 50g of water 1/2 vanilla pod 2. For the tiramisu cream 225 g of pate a bombe 15g of gelatin 250g of whipped cream 250g of mascarpone 250g of strawberries 3. For the composition Strawberry juice and milk for the juice Spray velvet red Strawberries and Isomalt for decorationDIRECTIONS
Start by washing the strawberries, cut them into small pieces, sprinkle with lemon and sugar and leave until the strawberries release their juice. Separate the strawberries from the juice and set aside. For the pate à bombe In a small saucepan, bring the water and sugar to a temperature of 121°, stirring well. Add the egg yolks, previously semi-whipped with the vanilla seeds. Continue to whisk until cool. For the tiramisu cream Heat half of the pasteurised tiramisu cream base. Add the gelatine, previously rehydrated in 5 times its weight of water. Add the rest of the tiramisu base and the mascarpone, stirring with a whisk. Complete with the slightly whipped cream. Add the strawberries, previously drained and squeezed. Composition (using Silikomart twist mould) Add the milk to the strawberry juice previously prepared. First put a layer of tiramisu cream in the mould. Slightly beat the mould with firm and decisive movements so that the mixture will be compact once you remove it from the mould. Dip the ladyfingers lightly in the milk and strawberry juice syrup and form a layer of biscuits inside the mould. Continue by alternating a layer of cream and a layer of biscuits until you reach the edge (which must coincide with the layer of biscuits). Place the mould in the freezer and wait for it to harden completely. Remove the tiramisu from the mould and proceed with the decoration. Create a velvet effect on the cake by using the spray. Decorate as desired with strawberries and isomalt.
Mascarpone and raspberry tart
This recipe is by Susanna Pistolato, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
(Susanna took inspiration from Davide Selogna 'recipes)
INGREDIENTS
1. For the almond shortbread 250g of 00 flour 80g of almond flour 60g of whole eggs 150g of butter (room temperature) 110g of icing sugar 1g of salt ½ vanilla bean 2. For the raspberry gelée 120g of raspberries 5g of gelatin sheets 25g of water 25g of white sugar 3. For the mascarpone cream with lemon and lime 250g of mascarpone cheese 125g of custard 20g of icing sugar Lemon and lime zestDIRECTIONS
1. For the almond shortbread Sanding method; pour the butter, the flours, the scent and the salt. When the mixture is sandy, add the icing sugar and the eggs, knead everything until the dough is soft and not sticky. This type of shortbread does not need to rest. Roll out the shortbread between two sheets of baking paper and put it in the freezer to make it thicken and to place it easily in the perforated tart ring. Bake at 165° in a convection oven. 2. For the raspberry gelée Start by hydrating the gelatin sheets in its water, meanwhile put the raspberries with sugar in the mixer. Heat the mixture to melt the gelatin sheets that you will add. You can put this gelee in the shortbread shell and place it in the freezer. Keep aside a small amount of mixture that you can use to fill the raspberries for the decoration. 3. For the mascarpone cream with lemon and lime Whip the mascarpone cheese together with the icing sugar, then add the custard and whip again. To finish, add the lime and lemon zest by mixing everything thoroughly. 4. For the decoration Decorate with almond shortbread cookies, fresh raspberries filled with their gelee, some mint leaves and some edible flowers.
Strawberry and amaretto tiramisu
This recipe is by Sophie Buckingham, 2° place in the contest Your Best Strawberry Tiramisù
INGREDIENTS
4 eggs 250g of mascarpone 60g of caster sugar 250g of savoiardi Moka coffee Amaretto liqueur to taste 300g of strawberriesDIRECTIONS
Make the moka coffee and set aside to cool. Use an electric mixer to beat together the egg yolks with half of the sugar until pale. Add the mascarpone and beat until smooth. In a separate bowl, whisk the whites with the remaining sugar to form soft peaks. Once the moka coffee is cool, add some amaretto to taste. Briefly dip the savoiardi into the coffee mix and form a layer on the bottom of a glass dish. Cut some of the strawberries in half and arrange them around the outside of the dish, making sure they are squeezed tightly together. Then add a layer of the cream and finally some chopped strawberries, repeating until you have a final layer of cream. Leave to set in the fridge (ideally overnight) and before serving decorate with some additional chopped strawberries.
Tricolour trofie with mascarpone
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 SaltDIRECTIONS
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!
Tiramisu with strawberries, karkadé and ruby chocolate
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 karkadéDIRECTIONS
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!
Love in Venice
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 modelling (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!
Into the blue
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 OrochataDIRECTIONS
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.
Risotto with pumpkin, mascarpone and rosemary
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 RosemaryDIRECTIONS
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.
Tiramisu with chocolate egg and colomba cake
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!
Castagnole with tiramisu cream
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!
Mascarpone and raspberry mousse
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 RaspberriesDIRECTIONS
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!
Baskets of brisée with mascarpone cream, gorgonzola and walnuts
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 honeyDIRECTIONS
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!
Sbriciolata
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 JamDIRECTIONS
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.
SPRITZ TIRAMISU by Gioja Lounge Bar
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 crumbleDIRECTIONS
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!
Crazy Cake
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 cocoaDIRECTIONS
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!
Carrot Cake
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 powderDIRECTIONS
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!
"Albumina" cake - with egg white
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 lemonDIRECTIONS
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!
Easter Cream Tart
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 pistachiosDIRECTIONS
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
Apple jam with lemon juice, ginger and cinnamon
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!"
Thai tea Tiramisu
INGREDIENTS
(Serves 4 people)- 100 grams of thai tea
- Ladyfingers
- 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.
Mint and chocolate Tiramisu
INGREDIENTS
(Serves 8 people)- 500g of mascarpone cheese
- 5 eggs
- 5 tablespoons of sugar
- Milk as needed
- Mint syrup as needed
- Dark chocolate
- A pinch of salt (optional)
- Ladyfingers
DIRECTIONS
Separate the egg yolks from the white. Whip the yolks with sugar until stiff, then add mascarpone with the help of a spoon. Whip the egg whites until stiff and add a pinch of salt, then mix it with the yolks. Prepare the syrup for the biscuits by mixing milk and mint syrup. The mint flavour has to be predominant. Assemble the dessert in a rectangular casserole: pour the mascarpone on the bottom of the bowl, then add the chocolate flakes and a layer of biscuits soaked in the milk and mint syrup.Proceed in the same way until you finish with a layer of chocolate flakes.
Leave it in the fridge for a couple of hours; serve cool.
Coconut Tiramisu
INGREDIENTS
(Serves 8 people)40ml of Rhum
120ml of water
300ml of fresh milk
50gr of coconut flour
4 yolks and 4 egg whites
260gr of sugar
30gr of potato starch
500gr of mascarpone
Ladyfingers
Fresh coconut
DIRECTIONS
For the syrup, boil the water with 10gr of sugar, add the rhum and let it cool. For the cream, boil the milk with coconut flour and sugar, leave to infuse for about half an hour and filter it.
Beat the egg yolks with 100gr of sugar, incorporate the starch and the milk.
Thicken the cream over a moderate flame stirring continuously and let it cool by covering it with the film. Beat the egg whites until stiff with the residual sugar and incorporate them into the cream. Then gently join the softened mascarpone.
To assemble the dessert, start by creating a base with a spoonful of cream on the bottom of the bowl you have chosen. Lightly soak the ladyfingers in the syrup and create the first layer of tiramisu. Cover the biscuits with a handful of coconut flour and a layer of cream. Repeat the operation to create another layer or more and decorate with fresh coconut.
Leave to rest in the fridge for at least 4 hours before serving.
Pineapple Tiramisu
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.
Tiramisu with berries
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.
Pistachio Tiramisu
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.
Oriental Tiramisu
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.
Beer-misù
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;
Orange and chocolate Tiramisu
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.
Tiramisu with hazelnut cream
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.
Vegan Tiramisu
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.
Tiramisu with Limoncello
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
- 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!
Matcha green tea Tiramisu
INGREDIENTS
For the cream:- 4 eggs
- 500g of mascarpone cheese
- 110g of sugar
- A pinch of salt
- Ladyfingers
- 2 spoons of matcha green tea powder
- 250ml of water
- 130g of sugar
- Green tea and powdered sugar to decorate
DIRECTIONS
In a pot, boil water, 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 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 (you can use also a glass), 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 is ready!
Tiramisu with strawberries
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.
Neapolitan Tiramisu by Vittorio il Frascatano
This recipe is by Vittorio Fattoruso, Participant in the Tiramisù Virtual Contest on the Tiramisù Day 2021, for the Vicenzovo Original Recipe
INGREDIENTS
Cold coffe made with Neapolitan moka Savoiardi Matilde Vicenzi 125g of mascarpone cheese 100g of sugar 2 eggs Cocoa powder to tasteDIRECTIONS
Start by mixing the egg yolks with the sugar until the mixture is smooth, frothy and golden. Then add the mascarpone cheese and delicately mix it all together with a spoon until the cream is homogeneous. Separately, whip the egg whites and add a pinch of salt. Once whipped, add the egg whites to the rest of the mixture, mixing from the bottom up. Once the mixture is homogeneous, place the ladyfingers on the serving plate and brush them with coffee to prevent the ladyfingers from getting too "soaked". Proceed with the plating (in my case, I chose the classic method), alternating layers of ladyfingers with layers of cream, making sure to alternate also the direction of the ladyfingers. Sprinkle with cocoa powder and....Buon appetito!
Jewel Tiramisu
This recipe is by Stefano Serafini, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
250g of mascarpone 3 yolks 60g of sugar Ladyfingers Coffee (2 moka pots) Cocoa to tasteDIRECTIONS
Prepare the coffee that you will use to soak the ladyfingers. The ladyfingers should maintain their "structure" and be well soaked at the same time. Whip the egg yolks with the sugar until creamy. Mix the egg yolks, previously beaten, with the mascarpone until you obtain a homogeneous cream. Assemble a first layer inside a heart-shaped mould starting with the soaked ladyfingers, then the cream and cocoa powder; continue with a layer of ladyfingers, cream and cocoa. Remove the heart-shaped mould by simply lifting it up or by using a flat heart mould to keep the tiramisu steady and press the mould out. If all these steps have been carried out properly, the tiramisu will maintain its shape on the plate. Decorate all around the base of the Heart, using the remaining cream and a pastry bag. To finish, turn the base so that the "decorated" part is facing upwards, adorn and make the " Jewel Tiramisu" even more precious.
Modern Tiramisù
This recipe is by Elisabetta Zanette, Semifinalist for the Creative Recipe at the Tiramisu World Cup 2019
INGREDIENTS
250g of mascarpone cheese 33g of yolk 2 tablespoons of sugar Ladyfingers Coffee to taste Bitter cocoa to tasteDIRECTIONS
Whip the egg yolks and sugar in a bowl until light and frothy. Add the mascarpone and mix with the whisk until the mixture is homogeneous. The cream is ready. Start composing the tiramisu by soaking the ladyfingers in cold coffee and alternating a layer of ladyfingers with a generous layer of cream. Finally, sprinkle with unsweetened cocoa powder. For an aesthetically pleasing presentation, I recommend using a mould, so as to give a shape to your tiramisu and decorate with the mascarpone cream using a sac a poche. Enjoy!
ITALY – BEST ORIGINAL TIRAMISU 2019
This recipe is by Fabio Peyla, World Champion of Tiramisù 2019
INGREDIENTS
200g of ladyfingers 3 medium eggs 500g of mascarpone cheese 100g of sugar 200g of coffee prepared with the moka pot and sweet as you like Unsweetened cocoa powder for the top layer (as needed)DIRECTIONS
Carefully separate the egg whites from the yolks. Whisk the yolks with the sugar with the electric beater as long as needed, until the mixture becomes clear and frothy. Add the mascarpone cheese and mix with a spatula until you obtain a compact and dense cream. It is sufficient to mix with the spatula for a couple of times. Quickly dip the ladyfingers in the cold coffee that you have previously sweetened as you like (I added 2 teaspoons of sugar), without soaking them. Arrange the dipped biscuits inside a stainless steel cake mould (my favourite one is the flower shape!), so that you obtain the base for your tiramisu. Put the mascarpone cream on the base until the mould is filled. Carefully level so that you obtain a flat layer. Place a small disc at the centre of the mould and sprinkle the whole surface with the unsweetened cocoa powder. Remove both the disc and the mould. Preferably leave the tiramisu settle in the fridge for a couple of hours. Your tiramisu is ready to be admired and, mainly, tasted!
TiramiStar
This recipe is by Eleonora Andronico, Star Finalist for the Original Recipe at the Tiramisù World Cup 2019
INGREDIENTS
(serves two people) 40g of yolks 70g of egg whites 80g of sugar 250g of mascarpone cheese 12 ladyfingers Coffee Unsweetened cocoa powderDIRECTIONS
Make the coffee and leave to cool. Whip the yolks with the sugar (65g) and add the mascarpone cheese so that you obtain a cream. Beat the egg whites with the rest of the sugar (15g) and add them to the cream you have previously prepared. Dip the ladyfingers in the coffee and make sure you do not soak them. Arrange 3 ladyfingers on a plate and pour a first layer of cream on them, stratify with another layer of ladyfingers and a second one of cream. Follow the same process for the second plate. Sprinkle with the unsweetened cocoa.
#Kandinskij19 Tiramisu
This recipe is by Beatrice Elisabetta Castellan, Star Finalist for the Original Recipe at the Tiramisù World Cup 2019
INGREDIENTS
2 eggs 4 spoons of white sugar 250g of mascarpone cheese 1 package of ladyfingers Unsweetened cocoa Coffee made with moka Still waterDIRECTIONS
To prepare the #Kandinskij19 Tiramisu start by separating the yolks from the egg whites and beat the egg whites until they are stiff. Then, beat the yolks with the sugar by using a hand whisk until you obtain a creamy consistency. Little by little add the mascarpone cheese to the cream and mix them together by hand. Finally, add the egg whites and mix them with the cream by gently folding the bottom over the top with a spatula. Once the mascarpone cream is ready, pour some coffee on one side of the ladyfingers and lay them on a baking tray. Create two layers of biscuits and alternate them with the cream. Sprinkle everything with unsweetened cocoa. If you want to decorate your plate, you can create a mix of cocoa, sugar, water and then… use your creativity!
Old fashioned tiramisu
This recipe is by Paola Morelli, Semifinalist for the Original Recipe at the Tiramisù World Cup 2019
INGREDIENTS
20g of yolk 20g of white sugar 250g of mascarpone cheese Ladyfingers Unsweetened cocoa powderDIRECTIONS
Beat the yolk with the sugar until you obtain a frothy and clear cream. Add the mascarpone cheese and mix by using a whisk, without whipping for too long. Dip the ladyfingers in the coffee, sprinkle them with cocoa powder and pour the cream on it. Continue to stratify and cover everything with the cocoa powder. Taste your tiramisu in good company with some great sparkling wine!
Sharkmisu
INGREDIENTS
50g of sugar 2 yolks Unsweetened coffee Mascarpone cheese Ladyfingers Cocoa powderDIRECTIONS
Beat the eggs with the sugar until you obtain a perfect mix. Add the mascarpone cheese little by little and make sure you do not whip it too much. Brush the ladyfingers with some unsweetened coffee until they are soaked as desired. Arrange the different layers: ladyfingers, cream and cocoa powder. Devour your tiramisu, as a real Shark would!
ITALY - Best Original Tiramisù 2018
INGREDIENTS
4 eggs
500g of Mascarpone
Sugar as much as you want, 200 grams or more
Cocoa
A package of ladyfingers
2/3 cups of moka coffee
METHOD
Prepare the coffee and let it cool;
Whip the eggs with the sugar and add mascarpone. Before you can whisk the egg whites if you want to obtain a frothy cream, then incorporate them.
Now the funniest moment: soak the ladyfingers in the coffee without sugar, and proceed creating different layers of ladyfingers and mascarpone to create you delicious scaffolding!!
Diletta Scandiuzzi
World Champion of Tiramisù 2018
ITALY – Original Tiramisu
INGREDIENTS
(Serves 4 people)- 3 fresh medium eggs
- 250 grams of mascarpone cheese;
- 125 grams of sugar;
- 20 Ladyfingers;
- Coffee;
- Cocoa powder to decorate
METHOD
Prepare the coffee and leave it to cool in a bowl. Whip the 3 egg yolks with the sugar, then add mascarpone thus obtaining a soft cream. To obtain a smoother cream, add as you like the 3 whipped egg whites. Dip 10 Ladyfingers into the coffee, paying attention not to soak them, and arrange them in a line in the middle of a plate. Spread half of the cream over the ladyfingers, then make another layer of 10 coffee-dipped ladyfingers. Spread the remaining mascarpone cream over it. Sprinkle the cream with the cocoa powder using a sifter.
Tiramisu with pink pepper and coconut
This recipe is by Silvia Vian, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
2 egg yolks 40g of sugar 250g of mascarpone cheese 300g of ladyfingers Unsweetened coffee (as needed) Unsweetened cocoa powder (as needed) Pink peppercorn berries Coconut flavour Coconut flakesDIRECTIONS
Start by grinding the pink peppercorns in the coffee, making sure that the oil that will flavour the coffee comes out. Continue by whipping the egg yolks with the sugar and once the right consistency is reached, gradually add the mascarpone cheese, making sure to mix it in well! Now incorporate the coconut flavouring, using a spatula to avoid ruining the consistency of the cream. I recommend setting aside a small amount of cream to use for the final decoration! Next, add a tablespoon of flaked coconut to the remaining mascarpone cream. Now dip the ladyfingers in the flavoured coffee and prepare your tiramisu in two layers, as for the classic recipe. With the cream set aside create your decoration with a piping bag and then finish the presentation with a dusting of cocoa.
Tiramisu Charlotte with Fig and Blackberries
This recipe has been created and made by Susanna Pistolato, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
250g of mascarpone cheese 2 egg yolks 80g of sugar Pavesini Bitter cocoa Coffee Fresh figs Fresh blackberries Cocoa shortbread biscuitsDIRECTIONS
In a saucepan prepare a compote of figs and blackberries; cook for a few minutes with some sugar, then blend everything and pass through a sieve to remove the seeds. Beat the egg yolks with the remaining sugar (about 65g) until frothy, add some fig and blackberry compote and then the cold mascarpone cheese from the fridge. Continue to whisk at low speed by mixing well the ingredients of the cream. Place the Pavesini inside the rim of a pastry ring, putting a little bit of cream on the bottom in order to keep them fixed. Arrange a first layer with the Pavesini soaked in the coffee, add a little bit of fig and blackberry compote, continue with the cream by using the sac a poche. Repeat the process for another layer and finish with the cream smoothed with a spatula. Sprinkle with bitter cocoa and decorate with fresh figs and blackberries, some shortbread biscuits and embellish the charlotte with a satin ribbon.
Raspberry, hazelnuts and chocolate tiramisu
This recipe is by Barbara De Col, Winner of the Tiramisù Virtual Contest on the Tiramisù Day 2021, for the Pavesini Creative Recipe
INGREDIENTS
250g of mascarpone Lattebusche Pavesini 3 yolks 2 egg whites 2 and ½ tablespoons of sugar Hazelnuts Cold coffee Hausbrandt to taste Raspberries Dark chocolate shavings Bitter cocoaDIRECTIONS
Whip the egg whites in a bowl until stiff. Add the egg yolks to the sugar and mix with an electric whisk until the mixture is frothy. At this point, add the mascarpone (at room temperature) a little at a time, and mix by hand until all the lumps get out. Add the egg whites, gently folding from the bottom of the mixture up and over the top of the egg whites. Put some of the prepared cream on the bottom of a baking casserole and cover with the Pavesini soaked in Hausbrandt coffee. Create one layer with the raspberries opened in half, one with the chopped nuts and one with the dark chocolate shavings. Using a pastry bag, add half of the mascarpone cream and repeat the whole process. Sprinkle with bitter cocoa powder. For the decoration: Melt some sugar over low heat and dip some hazelnuts pierced with a toothpick. Let them cool upside down so that the sugar creates a very thin line. Decorate the tiramisu with the candied hazelnuts. Enjoy!
Tiramisu Easter Egg by Moira
This recipe is by Moira Bardini, Star Finalist at the Tiramisù World Cup 2018
INGREDIENTS
Chocolate Easter egg to taste (I chose the dark one) 12 ladyfingers (or Pavesini) 250g of mascarpone cheese 4 eggs 80g of sugar Cocoa CoffeeDIRECTIONS
Prepare the coffee and leave it to cool. Prepare the cream by whipping 4 egg yolks with the sugar. Beat one egg white until stiff. Incorporate the mascarpone into the cream and then the egg white. Open an Easter egg and put inside the ladyfingers previously soaked in cold coffee, thus obtaining the first layer. Create a second layer with the cream and sprinkle with cocoa. Proceed with a second layer of ladyfingers and finish by decorating with a sac a poche. Sprinkle with cocoa and leave in the fridge for 12 hours. As an alternative to ladyfingers, you can also use Pavesini. Happy Easter and bon appetit!
Venice, My Love
This recipe is by Annalisa Pensabene, fourth place in the Contest “Your Venetian Tiramisu"
Presentation by Annalisa
The initial idea for My Venetian Tiramisu was actually another one, a bit more complex but then a few days ago I saw a picture... a Gondolier on his Gondola, alone in the fog, heading towards the Chiesa della Salute which was just a blurred outline in the background. Hence the idea of making simple waves of cream as decoration with a gondola in white royal icing (handmade).
INGREDIENTS
500g of mascarpone (Lattebusche Altaqualità) 4 pasteurized eggs 100g of caster sugar Bitter cold coffee made with moka (Hausbrandt) 16 ladyfingers (Matilde Vicenzi) Royal icing (for the decoration)DIRECTIONS
Quickly wet one side of the ladyfingers in the coffee up to the middle and place them on a plate so that the coffee can go down to the base and at the same time maintain the compactness of the biscuit. Separate the yolks from the egg whites (which you can use for other preparations). Beat the sugar with the egg yolks by using electric whisk or by hand until you obtain a frothy and clear mixture. Add the mascarpone cheese. Use a spoon to pour it into the mixture, taking care not to let the steering liquid end up in the mixture. Stir with whisk at minimum speed level or use a spatula for a few minutes until you get a smooth but firm cream. At this point put the cream in a sac a poche and start assembling the dessert, which I use to call "tiramisu tart": on the base the ladyfingers, then a layer of cream drops, again the ladyfingers and finish with the cream. Dust with cocoa powder. For the decoration I used the royal icing both the gondola and the shapes of the palaces, which I prepared earlier to have enough time for them to dry.
Essemisù
This recipe is by Miriam Pressato, third place in the Contest “Your Venetian Tiramisu"
INGREDIENTS
250g of mascarpone cheese 30g of egg yolk 100g of fresh whipped cream 3 spoons of sugar 1 package of ladyfingers 1 package of Venetian "Esse" biscuits (Buranei) 4 cups of cold moka coffee a few drops of orange flavouring Cocoa powderDIRECTIONS
Prepare the cream by mixing the egg yolks and sugar with an electric whisk until the mixture is creamy. Mix the mascarpone with the yolks and the whipped cream. Add a few drops of orange flavouring and taste the cream. For a more intense orange flavour, add a few more drops. Quickly dip the ladyfingers in the coffee and compose the first layer. Fill a sac a poche with the cream and arrange a layer on the ladyfingers. For the second layer, alternate ladyfingers with an "Esse" biscuit soaked in coffee. Finish with the last layer of cream and decorate with the Venetian biscuits. Sprinkle with cocoa powder. Tip: if you have time, leave the tiramisu in the fridge for a few hours before tasting it.
Red Love in Venice
This recipe is by Alessandra Vendemiati, Semifinalist of the Tiramisù World Cup 2018 and winner of the Contest “Your Venetian Tiramisu"
INGREDIENTS
Fresh raspberries White chocolate 250g of mascarpone cheese Ladyfingers Sweetened coffee to taste 3 yolks 4 tablespoons of sugar 3 tablespoons of whipped creamDIRECTIONS
Beat the egg yolks with the sugar until the mixture is light and frothy. Carefully mix the mascarpone cheese with the whipped yolks. Sieve about ten raspberries to remove the seeds, add the raspberry pulp to the mascarpone cream and finally incorporate the whipped cream, thus obtaining the raspberry mascarpone cream. Wet the ladyfingers with the coffee, use a pastry bag to put the cream on the ladyfingers and place a disk of white chocolate on top of the cream (as an alternative you can use chopped white chocolate). Make another layer with ladyfingers and cream, sprinkle with bitter cocoa powder and decorate with whole raspberries. The dessert has been finished with a circular decoration in white chocolate with a print of the “murrine” in sugar paste and a mask in tempered white chocolate. Now all you have to do is enjoy your tasty white chocolate and raspberry tiramisu!
My tiramisu dressed up like pandorini
This recipe is by Erika Luis, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
60g of whole egg 35g of egg yolk 80g of sugar 500g of mascarpone cheese Cold unsweetened coffee Pavesini Bitter cocoa powder (both for the cream and for decoration)DIRECTIONS
To start with, prepare the shell of the pandorini. Slightly moisten the Pavesini by dipping them in the coffee and press them against the silicone mould, so that you obtain the shape of the pandorini. Place the mould in the freezer to let the shell solidify. Prepare the cream by whipping the whole eggs, egg yolks and sugar until the mixture "writes". Use a spoon to add the mascarpone into the mixture while whisking, taking care not to over-beat it. Add bitter cocoa powder to a portion of cream to make it brown. Put the creams in two sac a poche and proceed with the filling. Take the mould out of the freezer and fill the pandorini by alternating a layer of classic tiramisu cream and a layer of cocoa tiramisu cream until the mould is full. Level the cream with a spatula and place the pandorini in the freezer. Move the tiramisu from the freezer to the fridge at least 6 hours before serving. Decorate as desired.
Crown of Pavesini
This recipe is by Fabio Peyla, World Champion of Original Tiramisù 2019
INGREDIENTS
250g of mascarpone cheese 30g of yolk 3 tablespoons of sugar 200ml of coffee 2 small packages of Pavesini Cocoa powder Chocolate chips to decorateDIRECTIONS
Start with the preparation of the cream: make a mixture of eggs and sugar and add the mascarpone, blending everything together. Coat the sides of a round mould with Pavesini. As a base for the cake, use some Pavesini dipped in the coffee. Pour a first layer of cream. Add a second layer of wet Pavesini and then proceed with another layer of cream. Finish with a sprinkling of cocoa and put a few chocolate chips to decorate your tiramisu.
Tiramisu by Camilla
This recipe is by Camilla Paludetto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
2 yolks 4 level spoons of sugar 250g of mascarpone Lattebusche 300g of cheese Piave DOP Vecchio Selezione Oro 1 package of amaretti biscuits Matilde Vicenzi 1 bowl of fresh raspberries Unsweetened cocoa powderDIRECTIONS
Let’s start with the cream: in a bowl made of glass or steel beat the yolks with the sugar, until they become clear and frothy. At this point add one spoon of mascarpone at a time and continue to mix to avoid the formation of clots. The cream will be ready as soon as you obtain a smooth and homogeneous mixture. Pour the cold coffee in a bowl and dip oth sides of the amaretti: do not rush, the amaretto needs to be well soaked in order to remain crispy outside, but soft inside. At this point spread a thin layer of cream on the bottom of a baking dish and arrange a first layer of dipped amaretti one next to the other; sprinkle cocoa on the biscuits, arrange half of a raspberry on each amaretto and cover everything with a thick layer of cheese Piave DOP Selezione Oro grated with a large holes grater. Continue with a layer of cream, dipped amaretti with a sprinkle of cocoa, cheese Piave DOP Selezione Oro and, finally, another layer of cream, on which you will sprinkle some cocoa and arrange the raspberries. To make your tiramisu not only tasty, but also delightful for the eyes, I suggest you to arrange the last layer of cream with a sac à poche and add some finely grated Piave cheese on the raspberries. And now… enjoy!
Tiramisu with amaretti and raspberry sauce
This recipe is by Martina Dalla Pozza, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018
INGREDIENTS
Eggs (yolk and egg white) Sugar Mascarpone cheese Amaretti biscuits Raspberries Novara biscuits Unsweetened cocoa CoffeeDIRECTIONS
Prepare the traditional cream: separate the yolks from the egg whites; beat the yolks with the sugar and the egg whites.Mix the mascarpone cheese with the yolks and then add the egg whites folding the bottom over the top in order not to disassemble the egg whites. Add the amaretti biscuits that you previously chopped. Blend the raspberries and, if needed, some sugar to obtain a sauce. Dip the Novara biscuits in the coffee and arrange them on a plate; spread the mascarpone and amaretti cream and put the raspberries sauce in a central line. Repeat the same process for every layer. Finish with a layer of cream, a sprinkle of unsweetened cocoa and some raspberries as decoration.
Tiramisu Cake Roll
This recipe is by Riccardo Landonio, World Champion for the Creative Tiramisu Junior 2018
INGREDIENTS
40g of yolk White sugar 1 teaspoon of instant coffee 200g of mascarpone cheese 100g of whipped cream 170g of ladyfingers 20g of unsweetened cocoaDIRECTIONS
Beat 40g of yolk with 40g of white sugar; Add the water to the instant coffee (as much as needed depending on your taste); Whip the cream with the mascarpone cream (you can also leave the egg out and follow the same process); Mix the mascarpone with the unsweetened cocoa; Crumble the ladyfingers with 30g of sugar (with a blender or a rolling pin); Add the crumbled ladyfingers to the mascarpone cream; Lay the mixture on a baking paper or a plastic wrap and roll it up; Leave to cool in the fridge; Serve it with decorations of whipped cream or with the same filling! Riccardo’s suggestion: the longer you leave the roll to cool in the fridge, the better it will taste!
Tiramisu with vanilla, chocolate covered coffee beans and dark chocolate
This recipe “Butterfly Flight" is by Barbara Marcon, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018
INGREDIENTS
10 Pavesini cocoa 2 egg yolks 2 spoons of white sugar 250gr fresh mascarpone cheese Moka coffee Unsweetened cocoa 100gr dark chocolate 50% Vanilla bean seeds 10 or 15 chocolate covered coffee beansDIRECTIONS
Beat the yolks with the sugar and add the vanilla bean seeds. Mix dark chocolate and some coffee beans in the blender. Add the mascarpone cheese little by little. Inside of a pastry ring arrange a layer of Pavesini dipped in the coffee, add the mascarpone cream and sprinkle with cocoa powder and chopped chocolate. Stratify with two or three additional layers as you like. Decorate with chocolate covered coffee beans and chocolate butterflies.
Tiramisu with orange, ricotta and walnuts
This recipe is by Chiara Aminta, Semifinalist for the Creative Recipe at Tiramisù World Cup 2018
INGREDIENTS
3 yolks 120g of sugar 250g of mascarpone cheese 250g of ricotta cheese 1 orange (the grated peel) 10 coarsely chopped walnuts Moka coffee 1 package of ladyfingers Unsweetened cocoaDIRECTIONS
Create a container with the crumbles of 6 ladyfingers. Add a teaspoon of ricotta cheese and some spoons of coffee. Go on shaping your container as you would do for the base of a cheesecake. Beat the eggs with the sugar, then add the orange peel, the walnuts, the mascarpone cheese and the ricotta. Arrange the cake by alternating one layer of ladyfingers dipped in the coffee with one of cream. Decorate with some chopped walnuts, a sprinkle of cocoa and grated orange peel.
Orange Tiramisu
This recipe is by Giada Milani, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018
INGREDIENTS
3 eggs 3 spoons of sugar 1 orange 500g of mascarpone cheese 300g of ladyfingers 4 long espresso coffee cups Unsweetened cocoa powder Orange jam Dark chocolate chipsDIRECTIONS
Put the orange juice and the orange peel in the coffee. Beat the yolks with the sugar until they become white and frothy. Add the mascarpone cheese and mix to obtain a homogeneous cream. Whisk the egg whites until stiff and add them to the mixture. Dip both sides of the ladyfingers in the coffee without soaking them, then arrange them one next to the other at the bottom of a baking pan. Spread a thin layer of orange jam on it and continue with the tiramisu cream and the dark chocolate chips. Decorate as you like.
Pistachio dark chocolate tiramisu
This recipe is by Lucia Sartor, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2018
INGREDIENTS
(serves four people) Sponge cake 250g of mascarpone cheese 1 egg yolk Unsweetened cocoa powder Cold coffee Pistachio cream Pistachio dark chocolateDIRECTIONS
To start with, prepare the coffee with a moka pot and then leave it to cool. In one bowl, mix the mascarpone with the pistachio cream and the egg yolk until you obtain a creamy consistency. In another bowl, chop the pistachio dark chocolate and try to leave some bigger chunks too. In a baking pan, arrange the first layer of sponge cake and use the cold coffee to make it wet; at this point, place the cream you have previously prepared, add the pistachio dark chocolate chunks by hand and sprinkle with unsweetened cocoa powder. Continue with the other two layers by following the same process. On the top of the last layer, decorate with the bigger chocolate chunks. Leave it to cool in the fridge for one hour and then serve it.
Pears and pepper tiramisu
This recipe is by Rossella Favaretto, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
500g of mascarpone cheese 76g of egg yolks 120g of whole cane sugar 650g of mature pears Sichuan pepper as needed Madagascar pepper as needed Ladyfingers Coffee Cocoa as neededDIRECTIONS
To start with, prepare the coffee and leave to cool, peel and dice the pears, grate a couple of ladyfingers that you will need to absorb the humidity of the pears, gently mix. Sprinkle with the two types of pepper. Leave to rest. In the meantime, whip the yolks with the sugar until they become clearer, add the mascarpone cheese and mix everything together. Arrange the ladyfingers previously dipped in the unsweetened coffee, pour the mascarpone cream on the four sides, at the centre of which you put the cubes of pears. Continue with the dipped ladyfingers and one last layer of mascarpone cream, sprinkle with the cocoa powder and again with the two varieties of pepper. Have a nice tiramisu!
Tiramisu with pistachio
This recipe is by Michela Masiero, Star Finalist for the Creative Recipe at the Tiramisù World Cup 2017
INGREDIENTS
Novaresi biscuits 2 yolks 4 spoons of sugar 50g of chopped pistachios 250g of mascarpone cheese Unsweetened cocoa CoffeeDIRECTIONS
Prepare the coffee and leave to cool. Put the yolks with the sugar in a bowl and beat them with an electric mixer. Add the mascarpone cheese and two spoons of chopped pistachios. Pour some cream in an baking pan, dip the biscuits in the coffee and line them up one next to the other. Cover the biscuits with mascarpone cream, cocoa and chopped pistachios. Stratify with additional layers up to the height of the baking pan. Leave the tiramisu in the fridge for some hours and taste!
Mojito Tiramisu - Best Creative Tiramisu 2019
This recipe is by Sara Arrigoni, World Champion of Creative Tiramisu 2019
INGREDIENTS
1 pack of ladyfingers 500g of mascarpone cheese 56g of egg yolk Unsweetened coffee Bitter cocoa powder 55g of powdered pure cane sugar Rum flavour Fresh mint LimeDIRECTIONS
Whip the yolks at low speed with the powdered pure cane sugar until the mixture is clear and frothy. Add the mascarpone cheese and incorporate it by hand into the yolk and sugar mixture. Wash the fresh mint leaves and chop them with a knife. Then add them to the mascarpone cream. Prepare coffee and let it cool. Once cold, add rum flavour to taste and mix well. Wet the ladyfingers in the coffee (two seconds, on the sugar-free side) and put them on a tray with the soaked part facing upwards. Start to compose the tiramisu by putting a base of cream, then biscuits, then cream and biscuits again. Complete with a more abundant layer of cream. Sprinkle with bitter cocoa powder and add freshly grated lime peel on top.
Choco-Liquorice Tiramisu
This recipe is by Erika Luis, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
300g ladyfingers Matilde Vicenzi 45g of yolk 250g of mascarpone cheese Lattebusche 50g of sugar 100g of white chocolate 100g of whipped cream 6g of pure liquorice powder Coffee Unsweetened cocoaDIRECTIONS
Whip the yolks and the sugar until you obtain a clear and frothy mixture. Melt the white chocolate in the microwave, add it to the mixture of yolks and sugar and mix everything together. Add the mascarpone cheese in spoonfuls and blend the mixture with the hand whisk. Add the liquorice. Whip the cream and add it to the mixture. Dip the ladyfingers in the coffee with a quick movement, paying attention not to soak them. Assemble the dessert by arranging a layer of ladyfingers and a layer of cream. Sprinkle the tiramisu with cocoa and liquorice powder. Use white chocolate chips to decorate.
Hazelnut Tiramisu
Said the hazelnut fell to the ground: tiramisu
INGREDIENTS
(Serves 4 people) 2 fresh eggs 2 spoons of sugar 250g of mascarpone cheese 100g of finely chopped and roasted hazelnuts 80g of crumbled dry amaretti biscuits 4 cups of coffee 5 spoons of hazelnut liqueur 4 ladyfingers 3 spoons of cocoa powder 4 hazelnuts to decorateDIRECTIONS
Break the eggs and separate the yolks from the egg whites. In a bowl, whip the yolks with the sugar until the cream is clear and frothy. Gradually add the mascarpone cheese and mix until you obtain a homogeneous consistency. Use a paddle to gently add the hazelnuts, the amaretti biscuits and one yolk, previously beaten until stiff. Pour the coffee and the liqueur into a soup plate and dip the ladyfingers one after the other, paying attention not to soak them; halve and lay them on the bottom of a glass for desserts. Cover them with the cream you have previously prepared. For a perfect taste, leave the tiramisu to cool in the fridge for at least twelve hours. When serving, sprinkle with cocoa powder and put a hazelnut in the middle of the glass to decorate. [from the book Enciclopedia della nocciola©, Mondadori Electa, p. 155]
Susanna’s Tiramisù with salted caramel and amaretto
This recipe is by Susanna Pistolato, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019
INGREDIENTS
40g of yolk 75g of sugar 250g of mascarpone cheese 50g of caramel 2g of salt Ladyfingers Coffee Amaretti biscuitsDIRECTIONS
Start by preparing the salted caramel in two 50g bowls. Then prepare the ladyfingers for the square ring and mince the amaretti biscuits. At this point, whip the yolk with the sugar and then add 50g of salted caramel. Continue whipping until the mixture becomes frothy and then add the mascarpone. Now that the salted cream is ready, put it inside the ring followed by the ladyfingers soaked in coffee and a little bit of amaretto. Then add more cream, salted caramel and amaretto. Finish by smoothing the cream, add the salted caramel and cocoa.
Pisa Tiramisu
This recipe is by Beatrice Elisabetta Castellan, Finalist Star for the Original Recipe at the Tiramisù World Cup 2019
INGREDIENTS
250gr of Mascarpone cheese 2 eggs Sugar Bitter cocoa powder Biscuits – donuts with chocolate chips Bitter moka coffeeDIRECTIONS
Prepare some coffee (the amount for 4 people) and let it cool in a soup plate. Take two steel bowls and separate the yolks from the egg whites (whip them separately). Beat the yolks by hand with 5 tablespoons of sugar until they have reached a frothy consistency and the sugar has melted. Then mix the mascarpone, just taken out of the fridge, by hand with the yolk and sugar mixture. Add to the cream two tablespoons of egg white whipped stiffly, taking care to mix it from the bottom to the top. Transfer the cream into a sac à poche. Wet a donut on both sides and place it on a plate, add the mascarpone cream and a sprinkling of cocoa. Layer with three biscuits and mascarpone cream, paying attention not to forget a snowfall of cocoa. To give your tiramisu the Pisa tower shape, place the biscuits, above the mascarpone cream, a few degrees to the right of the lower layer. Taste the tiramisu instantly so that someone doesn't do it before you!
Tiramisù with vanilla, caramel and pink salt
This recipe is by Riccardo Landonio, World Champion of Tiramisù Junior 2018
INGREDIENTS
250g mascarpone cheese 20g egg yolk 20g refined sugar 1/2 vanilla pod 250g caramel cream Pink salt q.s. Cocoa powder q.s. Ladyfinger biscuitsDIRECTIONS
- Mixsugar and yolk with the electric beater for a couple of minutes, until the cream becomes light;
- Add vanilla beans and mascarpone cheese;
- Mix it with the beaters for a few seconds, not for too long as the mascarpone cheese might separate from the milk;
- Soak the ladyfingers into the coffee and create a layer; I
- Spread the caramel cream on the ladyfingers and grind pink salt at will;
- Spread the mascarpone cream and create another layer of biscuits, caramel cream, salt and mascarpone;
- Finish with a sprinkle of unsweetened cocoa powder;
- Enjoy with your friends! 🙂
Tiramisu with hazelnut cream and grain hazelnuts
This recipe is by Iris Vanz, Semifinalist of the Creative Recipe of the Tiramisù World Cup 2018
INGREDIENTS
Hazelnut cream Grain hazelnuts Sugar-free cream Eggs Mascarpone cheese Sugar-free biscuits Coffee Sugar Cocoa powderDIRECTIONS
- Whip the pasteurised egg yolk with sugar until it becomes foamy;
- Add mascarpone cheese and mix it with the egg with a palette knife, and then with the electric beaters;
- Add some hazelnut cream at will, then stir;
- Beat the egg white and the cream until stiff peaks form;
- Add them to the mascarpone cream and mix it;
- Soak the biscuits in the coffee with sugar q.s.;
- Sprinkle some cocoa and grain hazelnuts and decore at will.
Tiramisù ginger and cinnamon - Best Creative Tiramisù 2018
INGREDIENTS
250 g of Mascarpone 2 egg yolks 2/3 little spoons of sugar A little spoon of cinnamon 2/3 cup of coffee mocha A package of ladyfingersDIRECTIONS
- Prepare the mascarpone cream as the original recipe by mixing the egg yolks with the sugar and with the mascarpone too;
- Add the ginger and cinnamon based you personal taste and incorporating then gently with the mixture;
- Soak the ladyfingers in the coffee and place them on the bottom of the dish, pour over half of the cream obtained and repeat the process to obtain a second layer;
- Decorate with smaller pieces of ladyfingers and little coffee soaked, and conclude with a sprinkling of cocoa... follow your imagination and creativity to really create your best tiramisù!!
Francesca Piovesana
World Champion of Creative Tiramisù 2018
Pistachio Tiramisu
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.
Tiramisu with hazelnut cream
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
