I did, however, photograph the process and receive the recipe (and translate it) from my boyfriend's mother.
I have also had the good fortune to try this recipe on several occasions, including my birthday, which is what Giacomo made this particular tiramisu for. Thus, I can attest to the fact that it is delicious. It is also different than the tiramisu I've tried in the U.S. as this recipe is made without the thick spongy lady fingers that characterize tiramisu there. While it's true that I am a bit biased, I prefer this version that Giacomo's mother makes to the U.S. kind.
Another pleasant surprise about this recipe is that it took less time to put together than what I expected. The longest part (and hardest part) about making this dessert is the waiting. Once you finish the delicate task of building the layers of the tiramisu, you have to stick it in the fridge and just wait. It's hard to know if it's ready since that depends on several factors from how cold your fridge is to how runny the cream was when you made the tiramisu. Sometimes it comes out a little runnier than you want it to, no matter how long you leave it in the fridge, but in the end it's delicious.
If you do try it, let me know how it turns out and what you think of this style as opposed to the American style tiramisu made with lady fingers.
Tiramisu (adapted and translated from the recipe below by Lucia Preto)
Ingredients:
1 box of ORO SAIWA type cookies
4 whole eggs
250 grams of mascarpone cheese
5 tablespoons of sugar
Cocoa powder
Ingredienti:
1 pacco di biscotti secchi tipo ORO SAIWA
4 uova intere
1 vaschetta di mascarpone (250 gr.)
5 cucchiai di zucchero
Un po' di cacao
1 box of ORO SAIWA type cookies
4 whole eggs
250 grams of mascarpone cheese
5 tablespoons of sugar
Cocoa powder
Table salt
Directions:
1) Separate the egg yolks and the egg whites into two medium sized mixing bowls. Using an electric mixer, beat the egg yolks with the sugar until they’re fluffy and almost white.
Directions:
1) Separate the egg yolks and the egg whites into two medium sized mixing bowls. Using an electric mixer, beat the egg yolks with the sugar until they’re fluffy and almost white.
2) Clean the beaters and use the mixer to beat the egg whites (with a pinch of table salt) until they form soft, shiny peaks.
3) Then, using the electric mixer again, add the mascarpone to the egg yolks and mix until completely combined. Add the egg whites and mix until just combined. You should end up with a dense, light yellow cream.
4) Prepare about a cups worth of hot, strong coffee and pour it into a shallow bowl. Place your preferred baking dish next to the bowl of coffee, you'll want the two to be very close by.
3) Then, using the electric mixer again, add the mascarpone to the egg yolks and mix until completely combined. Add the egg whites and mix until just combined. You should end up with a dense, light yellow cream.
4) Prepare about a cups worth of hot, strong coffee and pour it into a shallow bowl. Place your preferred baking dish next to the bowl of coffee, you'll want the two to be very close by.
5) Then, one by one, quickly dip the cookies into the coffee and carefully place them into the baking dish until the bottom is fully covered. Pour a third of the cream on top of the first layer of cookies, sprinkle with cocoa powder, and carefully place the next layer of cookies on top (this is tough as they can sink). You should end up with 3 layers of cookies and 3 layers of cream topped off with cocoa powder. Refrigerate for 4-6 hours before serving.
Tiramisu (della cucina di Lucia Preto)
Tiramisu (della cucina di Lucia Preto)
Ingredienti:
1 pacco di biscotti secchi tipo ORO SAIWA
4 uova intere
1 vaschetta di mascarpone (250 gr.)
5 cucchiai di zucchero
Un po' di cacao
Sale fino
Preparazione:
Per far presto ci vuole la frusta elettrica altrimenti fai a mano.
1) Dividi i tuorli dalle chiare. Batti i tuorli (I ROSSI DELLE UOVA) con lo zucchero finchè sono quasi bianchi.
2) Poi monti le chiare a neve (in un recipiente a parte e mettendoci 1 po' di sale fino) le chiare sono pronte quando sembrano panna montata.
2) Metti il mascarpone dentro il recipiente dei tuorli sempre mescolando bene e per ultimo le chiare.Viene una crema giallina e densa.
4) Prepari un caffè forte e caldo(io lo faccio con acqua e nescaffè )ed intingi 1 biscotto alla volta velocemente altrimenti si sbriciolano.
5) In una teglia fai uno strato di biscotti intinti nel caffè poi ci metti un terzo della crema ed un po'di cacao poi di nuovo i biscotti,poi la crema il cacao i biscotti la crema il cacao. In pratica 3 strati di biscotti e 3 di crema con cacao. Tenere in frigo per qualche ora.
Preparazione:
Per far presto ci vuole la frusta elettrica altrimenti fai a mano.
1) Dividi i tuorli dalle chiare. Batti i tuorli (I ROSSI DELLE UOVA) con lo zucchero finchè sono quasi bianchi.
2) Poi monti le chiare a neve (in un recipiente a parte e mettendoci 1 po' di sale fino) le chiare sono pronte quando sembrano panna montata.
2) Metti il mascarpone dentro il recipiente dei tuorli sempre mescolando bene e per ultimo le chiare.Viene una crema giallina e densa.
4) Prepari un caffè forte e caldo(io lo faccio con acqua e nescaffè )ed intingi 1 biscotto alla volta velocemente altrimenti si sbriciolano.
5) In una teglia fai uno strato di biscotti intinti nel caffè poi ci metti un terzo della crema ed un po'di cacao poi di nuovo i biscotti,poi la crema il cacao i biscotti la crema il cacao. In pratica 3 strati di biscotti e 3 di crema con cacao. Tenere in frigo per qualche ora.
