Tiramisu world cup 2023

 

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Original Recipe

Ingredients:

250 g of Lattebusche mascarpone

50 g of Amadori egg yolk

53 g of sugar  Italia Zuccheri

6 Vicenzovo ladyfingers biscuits by Matilde Vicenzi

Coffee to taste 

Cocoa to taste 

METHOD:

Beat the sugar and egg yolk in a mixer until it doubles in volume and becomes a light, silky cream.

Add the mascarpone (cold) to the cream. Work with an electric mixer until you obtain a smooth and compact cream. Set aside in a piping bag with a nozzle of your choice.

Moisten the ladyfingers in the (unsweetened) coffee, without wetting them too much. Then cut out the biscuits with a rectangular pastry cutter or a pastry cutter of your choice.

Start the composition with a layer of biscuits, a generous layer of cream, another layer of biscuits and finish with the remaining cream.

Remove the pastry cutter, complete with cocoa powder and serve.

Creative recipe:

INGREDIENTS

54g of Amadori egg yolk

69g of sugar Italia Zuccheri

250g of Lattebusche mascarpone

Savoiardi Vicenzovo by Matilde Vicenzi

Hausbrandt Coffee

Campagnoli cocoa

Cinnamon

Dark chocolate

Quince pear jam

METHOD

Prepare the base of ladyfingers soaked in bitter coffee. Arrange the quince pear jam on the ladyfingers.

Prepare the mascarpone cream by whipping sugar and egg yolk until everything is frothy. Then add the mascarpone until you obtain a full-bodied mixture. With the piping bag, cover the jam with the cream and sprinkle with cinnamon. Proceed with another layer of ladyfingers soaked in coffee and cover again with the mascarpone cream. Add some cinnamon and dark chocolate flakes, sprinkle with bitter cocoa and decorate as desired.