Classic tiramisu is the quintessential Italian dessert, one of the most indulgent and well-known in the world. Mascarpone cream and coffee-soaked ladyfingers! Pair it with Franciacorta Brut, straw yellow in color with golden reflections. Fine and persistent perlage. Very expressive on the nose, fine and complex. On the palate, the substantial structure and the pleasant acidity leave a characteristic and lasting aftertaste.
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Prepare the coffee with the moka pot to obtain 300 g, sweeten to taste and let it cool.
Separate the eggs by dividing the egg whites from the yolks. Whip the yolks with half of the sugar until pale and frothy.
Add the mascarpone a little at a time to the whipped yolks, mixing until you obtain a thick cream.
Whip the egg whites until stiff with the remaining sugar, then gently fold them into the mascarpone cream.
Spread a spoonful of cream on the bottom of a glass baking dish (30x19.5 cm).
Dip the ladyfingers in the cold coffee and arrange them in the baking dish to form a layer.
Cover the ladyfingers with a layer of mascarpone cream and smooth it out.
Repeat the layers of ladyfingers and cream until you run out of ingredients, finishing with a layer of cream.
Decorate with dollops of cream using a piping bag and dust with unsweetened cocoa powder.
Let set in the refrigerator for at least 2 hours before serving.
Franciacorta
Consume within the same day or store for up to 1 day in the fridge in an airtight container. If pasteurized eggs are used, store for 2-3 days. It can be frozen for about 2 weeks.
Tiramisu is a spoon dessert much loved, with origins disputed among different Italian regions. It is easy to prepare and perfect for any occasion.
Italia, Veneto
| Energy (kcal) | 307.63 |
| Carbohydrates (g) | 19.3 |
| of which sugars (g) | 13.74 |
| Fat (g) | 23.06 |
| of which saturates (g) | 12.97 |
| Protein (g) | 6.67 |
| Fibre (g) | 0.3 |
| Salt (g) | 0.11 |
