Italian tiramisu (Florence) recipe

Combine

8 servings 7 pieces egg yolk sugar semolina half a cup 230 g mascarpone 1 cup cream 36% or more – (eg, “1 cup very strong espresso coffee 30 g dark chocolate brown rum 1/4 cup 1 teaspoon vanilla or two packets of vanilla sugar 48 pieces of sugar biscuits cocoa 1/4 cup wine Sweet Marsala or Port

Recipe preparation

1 Zabaione. The temperature of the water should be about 70-80 degrees C. It should not boil. 3 Place the egg yolks and sugar in a bowl. Whisk them until foam forms. Immerse the bowl with the foam in the prepared water, pour in the wine a little at a time and heat continuously until the foam is stiff. 4 Stir the zabaglione into the mascarpone until completely combined. 5 Whisk the egg whites in one bowl and the cream in the other, then whisk them both together and add the mascarpone and zabaglione. 6 In a small saucepan, whisk together the espresso coffee, chocolate, rum, vanilla and two tablespoons of wine. Bring to the boil and cook until the chocolate has melted. 7 Prepare a Tiramisu dish (23×33 cm). Quickly dip the biscuits in the coffee mixture (very quickly, otherwise they will soak in too much and fall apart) and place them side by side in a row until the entire bottom is covered. 8 Pour half of the mascarpone cream on top of the biscuits in the bowl and spread it out to form an even layer.