The classic tiramisù is the quintessential Italian dessert, one of the most delicious and well-known worldwide. Mascarpone cream and coffee-soaked savoiardi! To pair with Franciacorta Brut, straw yellow color with golden reflections. Fine and persistent perlage. Very expressive, refined and complex on the nose. On the palate, you perceive the substantial structure and the pleasant acidity that leaves a characteristic and lasting aftertaste.
Prepare the coffee with the moka pot to obtain 300 g, sweeten to taste and let it cool.
Separate the eggs, dividing the whites from the yolks. Whip the yolks with half of the sugar until you get a light and frothy mixture.
Add the mascarpone little by little to the whipped yolks, mixing until you get a thick cream.
Whip the egg whites until stiff peaks form 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).
Soak the savoiardi in the cold coffee and arrange them in the baking dish forming a layer.
Cover the savoiardi with a layer of mascarpone cream and level it.
Repeat the layers of savoiardi and cream until the ingredients are used up, finishing with a layer of cream.
Decorate with dollops of cream using a piping bag and dust with unsweetened cocoa powder.
Let it set in the refrigerator for at least 2 hours before serving.
Franciacorta
Consume within the day or store for a maximum of 1 day in the fridge in an airtight container. If using pasteurized eggs, store for 2-3 days. It can be frozen for about 2 weeks.
Tiramisù is a much-loved spoon dessert, with origins disputed among various Italian regions. It is simple to prepare and perfect for any occasion.
Italia, Veneto
| Energy (kcal) | 305.31 |
| Carbohydrates (g) | 19.14 |
| of which Sugars (g) | 13.68 |
| Fat (g) | 22.91 |
| of which Saturates (g) | 13 |
| Protein (g) | 6.61 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.07 |
