The Tuscan Tiramisù is a delicious spoon dessert: the foamy and enveloping cream, the coffee flavored with vin santo, and the cantucci, the classic almond ones, a combination of absolutely unique flavors and tastes. I know there’s only one tiramisù, but trust me, try the Tuscan Tiramisù!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks (80 grams)
- 4 egg whites (125 grams)
- 1 cup g sugar
- 2 cups g mascarpone
- 1/3 cup ml vin santo
- 1 cup ml moka coffee (with three tablespoons of sugar)
- 10 oz g Tuscan cantucci
- to taste sliced almonds
- to taste dark chocolate chips
Tools
- 1 Moka
- 1 Bowl
- 1 Kitchen Aid Artisan Mixer
- 8 Dessert Bowls
Steps
The cooking time is for the moka coffee. Of course, Tuscan Tiramisù is a no-bake recipe.
Prepare the coffee, sweeten it and let it cool. Then add 1/4 cup of vin santo and mix. In the mixing bowl or with an electric mixer, work the egg yolks with the sugar and the remaining 10 ml of vin santo. When the eggs are well whipped, add the mascarpone and mix well. Beat the egg whites until stiff and incorporate them into the mascarpone cream with upward movements to combine them without deflating. Dip the cantucci in the coffee and place them at the bottom of the bowls, cover with cream, make a second layer of cookies and cream. Finish with sliced almonds and chocolate chips. Keep in the refrigerator until ready to serve (at least three hours).
Important notes
When using eggs in tiramisù, it is necessary to pasteurize them to avoid risks. It is essential! You can pasteurize them at home, but it is a process that cannot provide absolute certainty. For this reason, I prefer to use brick yolks and whites in these cases. Please do not underestimate this important step.
