This summer I am collecting and experimenting with different Tiramisù recipes, from variations of the classic one to more summery ones with fruit or other more original ingredients. To this list I am happy to add Teresa’s mother’s tiramisu, Antonietta’s tiramisu to be precise, which will amaze you with its light and fluffy consistency and which includes pavesini biscuits instead of the classic ladyfingers. The result is surprisingly light and airy and, in our opinion, makes it perfect for summer too.
So thank you Antonietta and thank you Teresa for letting us discover and taste it, and we are publishing it on FoodMeTender because with its simple and quick recipe (good things – as we know – are made in tradition and simplicity), it reaches many homes and many happy families.
Ingredients (for a tiramisu for 8 people)
- 4 eggs
- 4 tablespoons of sugar
- 500 ml fresh cream (cold from the fridge)
- 250g of mascarpone
- cold coffee
- cocoa powder
- a large pack of Pavesini biscuits
- bitter cocoa powder
First, place a tall, large container in the refrigerator and let it cool well. You will then use it to whip the cream. Put on the coffee (a large machine) and once it comes out, put the coffee with a spoonful of sugar in a bowl to cool (even in the fridge after it has cooled down)
Separate the yolks and whites and place them in separate bowls. Leave the egg whites in the fridge while you whip the egg yolks with the sugar until the mixture becomes light and frothy and “writes”.
Whip the egg whites until stiff and very delicately incorporate them a little at a time into the egg mixture with a wooden spoon, making a delicate movement from bottom to top so as not to dismantle the mixture.
At this point add – always little at a time and delicately – the 250 g of mascarpone and mix until you have a smooth and homogeneous mixture. Place it in the fridge for the time needed to whip the cream.
Take the container that you left to cool from the fridge, pour in the very cold cream and whip it well. Add the whipped cream to the cream obtained previously until you obtain a light, almost white, very soft mixture. If you don’t assemble the tiramisu immediately, leave it in the refrigerator.
At this point, as in the most classic tiramisu, choose your mold (I like the glass ones where you can see the different layers) and cover it with pavesini soaked in coffee (if you only like this first layer you can sprinkle a little cocoa , but to your taste), pour a generous layer of cream on top and repeat the operation for at least 2-3 layers depending on your taste.
Leave to rest in the fridge for 3-4 hours and, before serving, sprinkle with bitter cocoa. Et voilà, a very soft and fresh tiramisu, perfect for a summer after dinner, what are you waiting for to try it? Happy “Antoniettamisù” to everyone!
p.s. with tiramisu you can go crazy with the decorations and presentations, you can see it in this version dusted with cocoa, decorated with tufts of cream and dusted with cocoa again… easy and effective!
