Tag: tiramisu

The longest tiramisu in the world: the unmissable challenge! – Italian Cuisine


The challenge to which we would all like to participate, at least as spectators!
Saturday, March 16 Galbani Santa Lucia to try the business from Guinnes: Galbani together with the pastry cooks of the Cooking School Teatro7 | Lab will be in fact at CityLife Shopping District in Milan to prepare the tiramisu with the aim of beating the current record of 266.9 meters. A spectacular event dedicated to the city of Milan where, starting at 2.00 pm, people will be able to watch the setting of the record-breaking Tiramisu, entertained by La Pina, Diego and La Vale – Radio Deejay's top voices – and, at the end of the test , can taste a slice of the # TiramisùDaRecord that will be # official of the event.
Galbani Santa Lucia, attentive to the territory and to the people, will make use of the collaboration of Last Minute Market, which since 1998 supports companies and institutions in the recovery of food and its reuse for social purposes, and that will make the event Zero Waste: the tiramisu not consumed on site will in fact be packaged and distributed in the various cafeterias in Milan that support the most needy. Counting on the historic collaboration with Banco Alimentare, he will donate all the ingredients for the creation of another 15,000 portions (equivalent to those estimated for the creation of the record Tiramisu) at the tables of Lombardy, Tuscany and Emilia Romagna, dedicating a moment of sweetness to those in difficulty.

Tiramisu: alternative recipes – Italian Cuisine

Tiramisu: alternative recipes


Amaretti instead of ladyfingers, matcha tea instead of coffee and chocolate cups: some tips to make an already extraordinary dessert special

Would you like to give a little sprint to the usually tiramisu, but without upsetting it too much? Here are some ideas.
But first we want to clarify that the tiramisu is so good that it would not need any innovation, but in the kitchen it's nice try, experiment and change!

Tiramisù: Pavesini and Savoiardi, but not only

Are you more Pavesini team or Savoiardi team? Undecided on how to line up you could meanwhile opt for one third option. Have you ever tried the tiramisu with the Amaretti biscuits? Excellent in combination with white chocolate and berries. And if you prefer a softer base, a simple one sponge cake or even pandoro and panettone advanced they are a great alternative to cookies.

How to replace mascarpone in tiramisu

For a more delicate tiramisu you can replace the mascarpone with the ricotta cheese. Choose a fresh and light ricotta and remember to sift it well before adding it to the eggs. You can also mix the ricotta with the robiola and some whipped Cream avoiding the eggs because the cream will be very compact and thick anyway.
For a super light variant, instead, use the yogurt, but the greek one without fats, and mix it with little whipped cream. The ideal combination in this case is the fresh fruit.

Tiramisu in the glass

If you want to serve your tiramisu in single portions, use some glass jars, like those of jam, and alternate layers of cookies and cream with great care. Between one layer and another, tap the bottom of the jar to eliminate air bubbles. Always use in this case crumbled biscuits or sponge cake cubes or another breakfast cake for a more elegant presentation. True gourmands, however, can try their hand at preparing small ones chocolate bowls, to be filled with biscuits and mascarpone cream.

Coffee alternatives in tiramisu

If there are children at the table you can replace the coffee with l'barley or simply with a little bit of milk.
If the tiramisu has some fruit among the ingredients you can wet the biscuits with del juice.
But if you really want something different than usual, try the matcha tea that will not only give a very special green color to your dessert, but will make the taste very delicate and aromatic.
If instead you prefer to give color and also an alcoholic note, use thealchermes, but diluted with a little milk or water. For lovers of classic coffee, finally, a variant could be the addition of some rum or Amaretto, excellent in combination with cocoa and dark chocolate.

Tuscan tiramisu with cantucci and vin santo – Italian Cuisine


A starry tiramisu, scented with vin santo and crispy cantucci, to be tasted in the heart of Florence or to be prepared at home with the recipe of chef Peter Brunel

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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