Tiramisù Romagna style.

Tiramisù Romagna style.

This is the most precious recipe on blog along with piadina flatbread.

Mascarpone ( the name of the dessert is the same of the cheese it’s made from, mascarpone cheese) is the most festive sweet treat, no matter if it’s Christmas or mid-August holiday, no one from Romagna, in his full digestive capacity, would choose a sherbet if he can choose a mascarpone.

It’s a very quick dessert, it’s also really easy, the homemade version have raw yolks and whites, we belong to a generation which consider Salmonella part of life cycle but raw eggs are a fertile ground for bacteria so even at home it’s always better to pasteurise yolks with a sugar syrup and to use whipped cream instead of egg whites.

Cooking yolks it’s not difficult, you just may need a kitchen thermometer, you can easily find a cheap one at Ikea for instance.

Here you can find how to pasteurise reds, I write in this post the original recipe from Romagna.

Tiramisù Romagna style.
Serves 6
The most famous festive dessert from Romagna.
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  1. 21 oz mascarpone cheese
  2. 3 eggs
  3. 1 pinch salt
  4. 4.5 oz icing sugar
  5. 1 oz dark chocolate
  6. seeds from 1/2 vanilla pod
  7. 3/4 cup cold coffee
  8. 12-15 savoiardi biscuits
  1. Beat yolks with sugar and vanilla seeds untill pale gold and fluffy, add mascarpone and mix well (don't beat too much, or mascarpone will turn into butter+ buttermilk).
  2. Beat egg whites with salt ultill they are hard and add them to mascarpone cream.
  3. Soak savoiardi into coffee for a moment and put them on a single layer in a casserole, pour on the cream and add chopped dark chocolate.
  4. Store in fridge covered with cling film.
  1. Because of raw eggs don't keep any leftover for too long and either don't make this dessert more than few hours in advance.
La Mora Romagnola https://www.lamoraromagnola.it/
Tiramisù Romagna style.

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