The Tuscan tiramisu is a delicious spoon dessert: the frothy and enveloping cream, the coffee flavored with vin santo, and the cantucci, the classic almond ones, an absolutely unique combination of flavors and tastes. I know there is only one tiramisu, but trust me, try the Tuscan tiramisu!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks (80 grams)
- 4 egg whites (125 grams)
- 1 cup sugar
- 2 cups mascarpone
- 3 oz vin santo
- 1 cup moka coffee (with 3 tablespoons of sugar)
- 10.5 oz Tuscan cantucci
- to taste sliced almonds
- to taste dark chocolate chips
Tools
- 1 Moka Pot
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 8 Dessert Cups for dessert
Steps
The cooking time is for the moka coffee. Of course, the Tuscan tiramisu is a no-bake recipe.
Prepare the coffee, sweeten it, and let it cool. Then add 2.5 oz (70 ml) of vin santo and mix. In the bowl of the stand mixer or with an electric mixer, beat the yolks with the sugar and the remaining 0.5 oz (10 ml) of vin santo. When the eggs are well beaten, add the mascarpone and mix well. Whip the egg whites until stiff and fold them into the mascarpone cream using upward movements to incorporate them without deflating. Dip the cantucci in the coffee and arrange them on the bottom of the cups, cover with cream, make a second layer of cookies and cream. Finish with sliced almonds and chocolate chips. Keep in the refrigerator until serving time (at least three hours).
Important Notes
When using eggs in tiramisu, it is necessary to pasteurize them to avoid risks. It’s essential! You can pasteurize them at home, but it is a process that still cannot provide absolute certainty. For this reason, I prefer to use egg yolks and whites in cartons in these cases. Please do not underestimate this important step.
