Surely it is one of the most loved sweets, known and widespread in Italy. But not only. The tiramisu, like all the great classics, is also among the most often "reread" desserts: changes, innovations, retouchings, additions linked to taste, to the season, to fashions … you can taste tiramisu with strawberries or pineapple, without coffee or without cocoa, with exotic seals or with glamorous touches.

The recipe of chef Peter Brunel

This variant is certainly interesting and greedy Peter Brunel, executive chef of the Lungarno Collection, a Michelin star. Its tiramisu blends with the typical end of the Tuscan tradition: the crunchy Biscotti and the fragrant Vin Santo they are bound to the softness of the mascarpone cheese for a surprising result; the chef proposes it at Caffè delloro, a bistro whose gastronomic offer embraces breakfast and lunch, aperitif and dinner. The name of the restaurant is a tribute to the Florentine goldsmith tradition, and the charm of the Tuscan capital envelops the restaurant in all: the extraordinary view of Ponte Vecchio, the atmosphere and the flavors. Like that of this Tuscan tiramisu, a goodness to be tried: "The peculiarity of the Tuscan tiramisu is the crunchiness! The classic tiramisu is composed of Savoiardi biscuits, coffee, mascarpone cream and bitter cocoa. Our tiramisù consists of mascarpone cream, bitter cocoa, cantucci di Prato and vin santo. The corner, having dried fruit inside, creates a crunchy effect ". Word of chef.

Recipe

Ingredients

500 g of mascarpone
600 g of pate à bombe
500 g of 35% cream
Biscotti
Holy wine
Cocoa

For the pate à bombe

180 g of egg yolks
340 g of sugar (280 g of granulated sugar + 60 g of dextrose)
100 ml of water

To prepare the pate à bombe, mix all the ingredients, bring to 85 ° C and whisk the mixture until it is cold, possibly working in a planetary mixer.
Always in the planetary whipped cream and mascarpone.
Prepare the tiramisu cream by mixing together cream, mascarpone and pate à bombe.
For each portion, sprinkle 3 cantucci in Vin Santo (it will take 30 g per head) and place them in a cocotte. Cover with the tiramisu cream and finish sprinkling with cocoa.

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