Passito Monastero IGT and Tiramisù
Tiramisù is one of the most popular dessert in the world. Easy and tasty it is a must of the italian table.
A no-bake Italian dessert combining espresso-dipped Pavesini cookies and a creamy lightly sweetened mascarpone cream. It literally drives everybody crazy, a little bit like Sunday night gourmet pizza. The secret? The contrast between bitter coffee and sweetness of sugar. But, if you want to knock on the gates of heaven and find out what it feels like, combine it with a drop of Passito Monastero IGT 2015 from garganega grape by Monte del Frà winery.
Tiramisù al Mascarpone and Cacao
The origins of Tiramisù are very uncertain because each region would like to have “invented” this dessert. For this reason, a dispute has arisen between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto. There are many legends linked to this dessert, which were even given aphrodisiac qualities. The official version places the birth of Tiramisù in the seventeenth century in Siena, when some bakers decided to make desserts for the arrival of the Grand Duke of Tuscany Cosimo de Medici. They decided that the dessert must reflect the personality of the Grand Duke: So it had to be an important and tasty dessert, but at the same time prepared with simple ingredients, and, most importantly, it had to be extremely greedy because Cosimo literally loved sweets. This was how our Tiramisù, which at the time was called the “duke’s soup” in honor of Cosimo de Medici, brought the recipe with him to Florence and made it known all over Italy.
Legend also tells us that “duke’s soup” became the favorite dessert of the noblemen who attributed it to aphrodisiac and exciting properties: hence the name Tiramisú. The unofficial version, on the other hand, says that a Turin pastry was invented in honor of Camillo Benso Count of Cavour to support him in his difficult task of unifying Italy. Veneto also has a version of this: It seems that the Tiramisù was invented in the restaurant “el Toulà” in Treviso, which was then situated near a closed house and served to “raise”.
Every year in this region takes place the international competition for the best Tiramisú anche many chefs join to participate.
PREPARATION TIME: 40 min.
DOSES: 8 PEOPLE
300g Ladyfingers (pavesini or savoiardi biscuits are used in Italy);
6 espresso coffee (not sugared);
500g Mascarpone cheese;
5 Fresh eggs (4 albumin and 1 yolk);
5 spoons Sugar;
Unsweetened cocoa powder for the surface.
544 kcal per serving
- To prepare the Tiramisù start with fresh eggs. Separate the albumin carefully from the yolks, remembering that the albumin will not have to show any trace of yolk to fit well.
- Then whisk the albumin until foamy and start pouring in glently sugar mixing with a spoon from down to up in order to keep the albumin whisked. Add the yolk to the bowl and mix it gently.
- As soon as the compound is amalgamated, you can add the mascarpone cheese. Be careful adding every ingredient in small quantities. With the whips, beat it to a creamy compound.
- Once ready, place a generous spoonful of cream on the bottom of a 30x20cm baking pan and spread it evenly. Then, dye the ladyfingers on one side only in the unsweetened cold coffee without it completely soaking; in this way it will maintain a pleasant texture in the mouth once the mascarpone cheese is added.
- As you hand out ladyfingers on the cream, all in one verse, you get a first layer on which you’re going to distribute some of the mascarpone cheese.
- Again, you’re going to have to level it accurately so you have a smooth surface. Keep distributing the ladyfingers, making another layer of cream.
- Tighten the surface and pour it out with bitter cocoa powder and let it pour in the fridge for a couple of hours, your Tiramisù is ready to be tasted!
You can keep the Tiramisù in the fridge for a couple of days making sure it’s well covered. You can freeze it for about two weeks in the freezer.