Ice cream in Carpigiani
PREPARING GELATO IN BOLOGNA
15 August, 2017
Cortona market
MARKET DAY IN CORTONA
5 September, 2017

TIRAMISU WITH GRATED CHOCOLATE

Tiramisú

I usually say New York cheesecake is my favourite dessert but as soon as I am finishing the sentence, I realise I am not being fair with my beloved tiramisu. Being married to an Italian is not strange at all that I am big fan of Italian food or that we usually prepare dishes from Thomas’ country at home. But the tiramisu and this recipe in particular entered in my life before I met Thomas.

It was during 2004 when I returned to La Coruña after living in Madrid for four years. That winter I met two dear Italian friends: Matteo and Ireneo. They were spending a university year in my town with an Erasmus grant. One day they organised a dinner at their apartment and they prepared this wonderful tiramisu. Since then, I have tried other tiramisus but to me this is a five star recipe and therefore my favourite one.

INGREDIENTS  (for a 21 x 26cm or 9 x 10 inches dish)

5 medium eggs

4 tbsp granulated white sugar

500 gr mascarpone cheese (2 cups)

28 savoiardi

300 ml espresso coffee (1 cup and ¼)

Chocolate to grate

A pinch of salt

 

PREPARATION

Start preparing the espresso coffee as you will need to wet the savoiardi into it later. Let it cool. Then, break the eggs placing the yolks in a large bowl and the albumens in another.  In the first bowl, whisk well the yolks, the mascarpone and the sugar. Set aside.

Now, beat the egg whites into a firm peak with the pinch of salt and add to the prepared mixture until creamy. Stir well. Then, pour espresso into a shallow dish and dip each savoiardi in the espresso mixture, working one at a time. Once the bottom of the tray is covered in a layer of espresso-soaked savoiardi, top with 1/3 of the mascarpone mixture. Repeat with another layer.

Then add the remaining mascarpone and a final dusting of grated chocolate. I definitely like much more with chocolate than with cocoa powder.

 

OPTIONALS

Widespread wet savoiardi not only with espresso but amaretto as well. I am not a big fan of this Italian liquor but if you want to add this touch, then pour 50 ml to the espresso once in the dish.

 

 

Photography & Styling: Carlota Fariña

Instagram: #carlotafariñafoodgram

 

 

 

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