Just an Italian-Canadian dude trying to make a proper tiramisu. BTW, does anyone think that the Silver Spoon recipe book calls for way too much sugar and chocolate?
Just an Italian-Canadian dude trying to make a proper tiramisu. BTW, does anyone think that the Silver Spoon recipe book calls for way too much sugar and chocolate?
Silver Spoon is great, but when it comes to tiramisu I go with Stella Parks.
Alarmed_Recording742
Chocolate in a classic tiramisù?
Giost97
You can adjust the sugar taste to your likings, if you want less sugar, but pay attention cause it can be a disaster if you have friends over. Oh and the sugar (and eggs)stabilize the cream.
And the amount of cocoa powder that il cucchiaio d’argento use is definitely a lot, you can put less.
Slim3Her0
look for recepies in italian and then google translate them if you want something more authentic
Farpafraf
Best recipe I found was [this one](https://youtu.be/tpceWoxtbAo) even tho I still removed some sugar. I’d buy premade savoiardi unless you have got a lot of time on your hands.
The silver spoon recipes might reflect old tastes given the age of the book.
ConstantFife
The Silver Spoon is, in my opinion, the worst Italian cookbook by far.
I don’t know how much sugar the Silver Spoon calls for but my recipe is 120g (somewhere between ½ and ⅔ cup) of sugar total for the mascarpone cream (¼ to ⅓ cup of sugar mixed with 700g mascarpone and 6 egg yolks and then another ¼ to ⅓ cup mixed with the 6 egg whites and then whipped into a meringue). Gently fold both mixtures together. The mascarpone cream and meringue mixture should be enough for a 9″×13″ pan, 2 packages (24 total) of biscotti savoiairdi, which makes a 2 layer tiramisu. I don’t measure the cacao powder, I just sprinkle it using a fine mesh strainer until each layers are evenly covered and I can’t see the cream underneath. My recipe comes from Sonia Peronaci’s 1st cookbook when she was still with Giallo Zafferano.
6 Comments
Silver Spoon is great, but when it comes to tiramisu I go with Stella Parks.
Chocolate in a classic tiramisù?
You can adjust the sugar taste to your likings, if you want less sugar, but pay attention cause it can be a disaster if you have friends over.
Oh and the sugar (and eggs)stabilize the cream.
And the amount of cocoa powder that il cucchiaio d’argento use is definitely a lot, you can put less.
look for recepies in italian and then google translate them if you want something more authentic
Best recipe I found was [this one](https://youtu.be/tpceWoxtbAo) even tho I still removed some sugar. I’d buy premade savoiardi unless you have got a lot of time on your hands.
The silver spoon recipes might reflect old tastes given the age of the book.
The Silver Spoon is, in my opinion, the worst Italian cookbook by far.
I don’t know how much sugar the Silver Spoon calls for but my recipe is 120g (somewhere between ½ and ⅔ cup) of sugar total for the mascarpone cream (¼ to ⅓ cup of sugar mixed with 700g mascarpone and 6 egg yolks and then another ¼ to ⅓ cup mixed with the 6 egg whites and then whipped into a meringue). Gently fold both mixtures together. The mascarpone cream and meringue mixture should be enough for a 9″×13″ pan, 2 packages (24 total) of biscotti savoiairdi, which makes a 2 layer tiramisu. I don’t measure the cacao powder, I just sprinkle it using a fine mesh strainer until each layers are evenly covered and I can’t see the cream underneath. My recipe comes from Sonia Peronaci’s 1st cookbook when she was still with Giallo Zafferano.