TIRAMISU
Tiramisu is one of the most loved and made spoon desserts in the world.
Its origins are very uncertain and several cities claim its authorship.
What makes tiramisu so special?
The simplicity in the preparation, its irresistible mascarpone cream interspersed with layers of ladyfingers soaked in coffee! We offer you the most classic version, perfect for any occasion!
INGREDIANTS
- 750 g of mascarpone cheese;
- 250 g of ladyfingers biscuits;
- 300 g of bitter coffee;
- 260 g of fresh eggs (about 5 medium);
- 120 g of sugar;
- unsweetened cocoa powder to taste
PREPARATION
To prepare the tiramisu, prepare the coffee with the mocha to obtain 300 g, then sugar to taste and let it cool in a low and wide bowl.
Separate the eggs by dividing the egg whites from the yolks, remembering that in order to whip the egg whites well, they must not have any trace of yolk. Beat the egg yolks with an electric whisk, pouring only half the sugar. As soon as the mixture has become light and fluffy, and with the whisk still running, you can add the mascarpone, little by little.
Once all the cheese has been incorporated, you will have obtained a thick and compact cream; keep it aside. Clean the whisks very well and whip the egg whites. When they are frothy, pour the remaining sugar a little at a time.
You will have to mount them firmly. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream and mix vigorously with a spatula. Then proceed to add the remaining part of the egg whites, a little at a time, mixing very gently from the bottom up.
The mascarpone cream is now ready. Distribute a generous spoonful on the bottom of a glass dish, about 30x19.5cm large and distribute well over the entire base. Soak the ladyfingers for a few moments in cold coffee first on one side and then on the other.
Gradually distribute the soaked ladyfingers in the pan, trying to arrange them all in one direction, so as to obtain a first layer of biscuits. Add more mascarpone cream and level to cover them completely.
Make several layers of cream and cookies and level the surface well. Transfer the remaining cream into a pastry bag with a smooth spout 12 mm in diameter and make small tufts for the entire size of the pan. Sprinkle with unsweetened cocoa powder and leave to harden in the refrigerator for a couple of hours. Tiramisu is ready to be enjoyed!
Savoiardi biscuits
The ladyfingers biscuits or Savoiardi take their name from the historical region of the royal house of Savoy and are sweet and light biscuits with a very crumbly and spongy consistency.
Mascarpone cheese
Mascarpone is a dairy product obtained from the processing of cream and citric acid. It is typical of some areas of Lombardy and has a sweet and delicate flavor.
Sugar
Alcoholic beverages contain not only alcohol, but also sugar and fat. For this reason, their consumption should be kept under control in particular by those with weight problems or blood sugar control.
Egg
In fact, the egg is a food with a high nutritional value. Thanks to its noble proteins, it is also rich in vitamins: A (in the yolk), B9 (folic acid), B12 (the memory vitamin) and vitamin D.
Cocoa
The cocoa mass, subjected to various processing stages, left without the fat part is ground, pressed and re-ground, thus obtaining natural cocoa powder.
Coffee
After water, it is the most popular drink in the world. Coffee in Italy has always been a national symbol. The intensity of the aroma depends in part on the blend. The two main ones are Robusta and Arabica and have different organoleptic characterist
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Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
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After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
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Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend