There are a lot of tiramisù recipes although every Italian that I know claims to know the original one. I have 2 favorite recipes of tiramisù. The first one is not based on the original products, it’s fast and delicious. The other recipe is based on my (and Italians’) favorite zabaione cream which I like to prepare when I need something special and I have time enough. I like this recipe because I don’t need to eat raw eggs and I like very much the taste of dessert wine (Marsala, Port or whichever I have).
INGREDIENTS:
DIRECTIONS:
Mix the egg yolks and sugar.
Add the wine to the yolk mixture.
I don''t like to eat raw eggs and I always pasteurize them. Warm the egg mixture to 80 degrees Celsius (at this temperature bacteria die and egg yolks are still liquid). The cream is ready when it thickens. Cool the cream in a bowl of cold water and ice to room temperature.
Mix the Mascarpone cheese.
Add the egg mixture to the cheese, mix well.
Add little wine to a coffee with room temperature. Dip ladyfingers in the coffee mixture and do it very quick. Line dipped ladyfingers in a pan.
Layer half of the cream on top of the ladyfingers.
Repeat layering the ladyfingers and cream.
Dust with natural cocoa powder.
Dust with cocoa again and serve.
Ingredients
Directions
Mix the egg yolks and sugar.
Add the wine to the yolk mixture.
I don''t like to eat raw eggs and I always pasteurize them. Warm the egg mixture to 80 degrees Celsius (at this temperature bacteria die and egg yolks are still liquid). The cream is ready when it thickens. Cool the cream in a bowl of cold water and ice to room temperature.
Mix the Mascarpone cheese.
Add the egg mixture to the cheese, mix well.
Add little wine to a coffee with room temperature. Dip ladyfingers in the coffee mixture and do it very quick. Line dipped ladyfingers in a pan.
Layer half of the cream on top of the ladyfingers.
Repeat layering the ladyfingers and cream.
Dust with natural cocoa powder.
Dust with cocoa again and serve.
