A Cake with Typical Italian Food – Tiramisu recipe

From the sweetest Claudia’s hand, we show you the classic recipe of Italian Tiramisu, Italian as Ceramica Vietrese style. 

 

6 big eggs
120 gr of sugar
500 gr of mascarpone cheese
A taste of salt
400 gr of sponge finger
9 small cups of coffee
Bitter cocoa powder

 

 

I prefer use sponge finger of Matilde Vincenzi, “Vincenzovo” that it is possible buy in supermarket.
 

Preparation:
To make the simplest and sweetest pudding of the world, you must prepare 9 small cups of coffee. When the coffee is ready, put it in a bowl for cool it down.
Put the egg yolks in a bowl with half of sugar and mix with the mixer until to obtain a cream. Then, combine the mascarpone cheese with the cream and mix all the ingredients with a spatula.
In another bowl, you mount the eggs white (an advice: add a taste of salt and the eggs mount better).
Add the other half sugar to the eggs white and mix together the 2 creams and combine until to homogenize.
Now, we are ready! You must compose the Tiramisu: immerse the sponge finger into the coffee , put them in a rectangular baking tray and you must alternate the biscuits and the cream of eggs and mascarpone cheese. You should obtain different layers altering biscuits and cream.
At last layers of cream, you must cover the Tiramisu with the cocoa powder. 
Then, put the tiramisu in the fridge for 2/3 hours and wait on cold.
 
With pasteurized eggs.
Lots of people respect to classic recipe, prefer to pasteurize the eggs (I use to do it) because in the eggs could be the bacterium.
To pasteurize the eggs is a simple things: it occurs only few minutes, few things and the taste of your Tiramisu won’t change, on the contrary, it will be better.
You must prepare 9 small cups of coffee. When the coffee is ready, put it in a bowl for cool it down.
Put the egg yolks in a bowl and mount it. In a pot, put in 36 – 38 grams of water with the sugar and put it on the flame, mixing it continually. In about 2 minutes, the sugar will be completely melted and it become a syrup. When you see that it begins to make micro bubble on the surface, it is arrived the moment to take it off from the flame and spill it in the eggs, mixing with the full speed mixer, to avoid that the eggs cook themselves and they become clumpy, Mix for some minutes than let all cool down.
In another bowl, you mount the whipped cream and add the mascarpone cheese to the eggs. With a spatula, add also the whipped cream whit movements from the bottom upward.
Now, we are ready! You must compose the Tiramisu: immerse the sponge finger into the coffee , put them in a rectangular baking tray and you must alternate the biscuits and the cream of eggs and mascarpone cheese. You should obtain different layers altering biscuits and cream.
At last layers of cream, you must cover the Tiramisu with the cocoa powder. 
Then, put the tiramisu in the fridge for 2/3 hours and wait on cold.

 

Present on a plate of Ceramica Vietrese and you will see that your Tiramisu will be an attraction more tasty and more beautiful.