What a discovery this Tiramisù…
How did I come up with this recipe? The story went like this: it was my friend and colleague Claudia’s birthday and I was away on a business trip, but at a certain point I opened Facebook and read a myriad of comments from my colleagues that read: “mamma mia how good Clod is!” “I want more!”… A curiosity that I won’t tell you.
But Claudia is truly a friend, and she kept me some of the Tiramisu she had brought, and I tasted it without having to ask twice… well guys, it was extraordinary… much more than pastry shops, Pompi and so on… it was among the best tiramisu I had eaten in the last ten years! So I asked for the recipe, which came, as it happens, from Claudio, Claudia’s boyfriend and a professional chef. And a few days later the two of them sent it to me by post in a magnum pastry chef version (amount for about 20 people!).
I don’t know what I was waiting for to make it with my own hands, but yesterday the moment came, I felt inspired to remake the tiramisu from the restaurant l’Alloro and what better base for the tiramisu could I use than that of Claudia & Claudio?
Ingredients (multiply by 2):
- 125 g mascarpone
- 70 g egg yolk (about 5 egg yolks)
- 90 g sugar
- 250 ml fresh whipping cream
- 1.5 sheets of gelatine
- Ladyfingers (don’t buy the dry ones! I recommend the Sardinian pistoccheddos, or make the ladyfingers yourself… it’s very easy)
- Bitter coffee
- Bitter cocoa powder
Soak the gelatine for ten minutes in cold water. Then squeeze it well.
Put 20 ml of cream (about a finger) on low heat and add the gelatine. Leave on the heat until it has completely dissolved and the solution is uniform. Let it cool for 10 min.
Meanwhile, beat the eggs with the sugar using an electric whisk until the mixture becomes light and frothy (it should “write”).
Add the mascarpone, a little at a time, stirring with a wooden spoon.
Slowly add the gelatine dissolved in the liquid cream.
Whip the cream and incorporate it into the mixture, stirring delicately from top to bottom until the mixture is smooth.
Put the coffee on and soak the ladyfingers in the coffee (be careful to leave them in just long enough otherwise they will go mushy).
Place the ladyfingers on a baking tray with a diameter of about 20 cm (if you want more, multiply the doses) and cover with the cream.
Put in the fridge for at least 2 hours before serving. If you are in a hurry, put in the freezer for 40 minutes and then put in the fridge.
When serving, sprinkle with bitter cocoa. If you like, you can add the famous chocolate flakes on top, but I think it is very balanced as it is, let’s not add where it is not needed 🙂
Finally, sit down and enjoy this extraordinary… CLAUDIMISU’
In the photos you can see it in two variants:
in micro portion format, inside chocolate cups (you can make them yourself or conveniently buy them)
In single-serving format in a meringue dome, from a recipe from the All’Oro Restaurant
Variations: there are countless, although I love the classic. In summer you can make it with strawberries and fresh berries, soaking the ladyfingers in strawberry and orange juice, it’s really very fresh and good!
