Let me introduce you to my STREGAMISÙ, a revisited version of the classic Tiramisù, one of the most well-known Italian desserts in the world and, in my opinion, the best dessert in the world.
I started making this dessert at 18 and since then I have had countless unset creams. But I didn’t give up and today I can say that my mascarpone cream is nothing short of exceptional.
Try it and let me know if you liked it. In the meantime, if you are a lover of this dessert, don’t miss the following links:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 egg yolks
- 2.1 oz mascarpone
- 1 cup vegetable whipping cream
- 1.7 oz Strega liqueur
- as needed ladyfingers
- as needed unsweetened cocoa powder
- as needed coffee
Tools
- Stand Mixer or Bimby
- Piping Bag
- Plate slate
Steps
First, we prepare the coffee and let it cool.
Beat the egg yolks with the sugar until you get a frothy mixture.
I recommend doing this with a stand mixer or electric beaters. I used the Bimby.
Add the vegetable whipping cream and beat for about 4 minutes.
Add the mascarpone by spoonfuls, making sure to push it to the bottom of the bowl.
Beat for about 20 seconds.
Take a slate plate and assemble our single-serving dessert, but FIRST add the Strega liqueur to the coffee.
Dip 4 ladyfingers in the coffee, arrange them in a row, then spread a layer of cream using a piping bag.
Continue with a second layer decorated with a dusting of unsweetened cocoa powder.
Serve accompanied by a small glass of Strega Liqueur.
Storage and tips…
Store in the fridge in a container with a lid.
Consume within 2/3 days.
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