Whisk eggs yolks with sugar Mix into mascarpone Whisk the egg whites with some sugar until stiff Fold into mascarpone
telperion87
I use the entire egg
1 spoonful of sugar and 1 egg for every 100 g of mascarpone Whip the whites and separately the yolks with the sugar.
mix the mascarpone with the egg/sugar and then add the whipped whites
layer the biscuits (I use savoiardi) dipped in espresso or moka coffe with the cream and let everything rest in the fridge until firm
gszr89
My favorite is the one someone makes for me
GianlucaManti
I once visited Treviso (a beautiful city) and had lunch at my friend’s grandma’s house in Montebelluna. She made rabbit and polenta – delicious – and then the best tiramisù I ever hade in my life. I managed to snatch the recipe. 6 egg YOLKS 250 grams sugar 500 grams mascarpone Coffee Savoiardi Bitter cocoa powder Now, she recommended using just yolks to give it a richer texture. I guess people used egg whites to make it more stable. If you whip reeeeally well yolks and sugar, you won’t have to. Then add the mascarpone one third at a time. Make sure you use good quality eggs for health and safety reasons. Coffee: I hope you have a moka. My friend’s grandma does not use any liquor, but I really like the combination of anice and coffee, so to my taste I add a touch of Anisetta Meletti to the moka when the coffee is ready. It has to be the first thing you do because it has to be cold when you soak the savoiardi. DO NOT oversoak the savoiardi. Dust the cocoa powder AFTER you take it out of the fridge, as you’re about to serve it. Hope I was useful, let me know it you try it out!
7 Comments
Recipe from YouTube Vincenzo’s Plate: https://youtu.be/zHC8vRKCnns
Yolks!
If y’all are just dropping YouTube videos, Here’s a worthy watch on the subject… https://youtu.be/V9uApXYaWs4
Never use cream.
Whisk eggs yolks with sugar
Mix into mascarpone
Whisk the egg whites with some sugar until stiff
Fold into mascarpone
I use the entire egg
1 spoonful of sugar and 1 egg for every 100 g of mascarpone
Whip the whites and separately the yolks with the sugar.
mix the mascarpone with the egg/sugar and then add the whipped whites
layer the biscuits (I use savoiardi) dipped in espresso or moka coffe with the cream and let everything rest in the fridge until firm
My favorite is the one someone makes for me
I once visited Treviso (a beautiful city) and had lunch at my friend’s grandma’s house in Montebelluna. She made rabbit and polenta – delicious – and then the best tiramisù I ever hade in my life. I managed to snatch the recipe.
6 egg YOLKS
250 grams sugar
500 grams mascarpone
Coffee
Savoiardi
Bitter cocoa powder
Now, she recommended using just yolks to give it a richer texture. I guess people used egg whites to make it more stable. If you whip reeeeally well yolks and sugar, you won’t have to. Then add the mascarpone one third at a time. Make sure you use good quality eggs for health and safety reasons.
Coffee: I hope you have a moka. My friend’s grandma does not use any liquor, but I really like the combination of anice and coffee, so to my taste I add a touch of Anisetta Meletti to the moka when the coffee is ready. It has to be the first thing you do because it has to be cold when you soak the savoiardi.
DO NOT oversoak the savoiardi.
Dust the cocoa powder AFTER you take it out of the fridge, as you’re about to serve it.
Hope I was useful, let me know it you try it out!
[I keep the yolks and whites separated.](https://flic.kr/p/2niXJQt)