Tiramisu
The Veneto original: eggs, mascarpone, coffee, cocoa. No cream, no gelatine.
Tiramisu in its Veneto form is eggs, mascarpone, coffee-soaked savoiardi and cocoa. There is no cream and no gelatine in it: the structure comes from beaten egg and mascarpone alone, which is why texture, not richness, decides whether it works. It needs time in the fridge more than it needs skill.
Ingredients
- 4 eggs, separated
- 400g mascarpone
- 100g sugar
- 300ml strong espresso, cooled
- 200g savoiardi
- Cocoa powder
Method
- 1
Whisk yolks with sugar until pale, then fold in the mascarpone.
- 2
Whip the whites to soft peaks and fold through in three additions.
- 3
Dip each savoiardo in coffee for one second only.
- 4
Layer biscuits and cream twice in a dish.
- 5
Chill at least 4 hours and dust with cocoa just before serving.
A tray feeds eight for the price of two restaurant desserts.
Two restrained desserts
- Tarte aux Pommes — The French apple tart, equally plain.
The Trattoria Trail
The free recipes teach you six dishes. The guide teaches you the menu, the labels and the vocabulary around them, so you can read an Italian table and an Italian shelf without guessing.
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- How a trattoria menu is structured, course by course
- What DOP, IGP and STG labels actually guarantee
- Market and supermarket label intelligence
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