Tiramisù: dalle basi fino alla versione gourmet (estrema) con Floriano Pellegrino e Isabella Potì

Introduction

In this tutorial, we will guide you through the process of making a classic tiramisù and a contemporary version inspired by Floriano Pellegrino and Isabella Potì. This beloved Italian dessert is renowned for its rich flavors and creamy textures. We’ll break down the recipe into manageable steps, covering all necessary ingredients and techniques to create both versions.

Step 1: Prepare the Classic Tiramisù

Ingredients

• Mascarpone
  • 1.5 L fresh cream
  • 5 g citric acid
• Savoiardo (Ladyfingers)
  • 360 g egg whites
  • 220 g sugar
  • 200 g egg yolks
  • 130 g flour
  • 125 g potato starch
• Cream
  • 82 g sugar
  • 100 g egg yolks
  • 700 g mascarpone
  • 400 g Moka coffee
  • Bitter cocoa to taste

Instructions

1. Prepare the Mascarpone:

   • Whip the fresh cream with citric acid until it forms soft peaks.
   • Gently fold in the mascarpone until well combined.

2. Make Savoiardo:

   • Whisk the egg whites until soft peaks form, gradually adding sugar until stiff peaks are achieved.
   • In a separate bowl, mix egg yolks with sugar until pale and creamy.
   • Combine both mixtures gently.
   • Gradually fold in flour and potato starch until just incorporated.
   • Pipe the batter onto a baking sheet to form ladyfinger shapes.
   • Bake at 180°C (356°F) until golden and firm.

3. Prepare the Cream:

   • In a bowl, whisk egg yolks and sugar until thick.
   • Slowly add the whipped mascarpone, mixing until smooth.
   • Prepare Moka coffee and allow it to cool.

4. Assemble the Tiramisù:

   • Dip cooled savoiardi in coffee and layer them in a dish.
   • Spread a layer of mascarpone cream over the ladyfingers.
   • Repeat the layering process, finishing with cream.
   • Dust the top with bitter cocoa.

Step 2: Create the Contemporary Tiramisù

Ingredients

• Fake Coffee Ladyfingers
  • 300 g espresso coffee
  • 5 g coffee powder
  • 25 g albumin powder
  • 60 g granulated sugar
  • 1.5 g xanthan
  • 2 g cream of tartar
• Cocoa Wafer
  • 200 g cocoa butter
  • 100 g bitter cocoa
  • 100 g caramel powder
• Mascarpone Mousse
  • 100 g white chocolate
  • 12 g Proespuma caliente
  • 35 g sugar
  • 200 g English cream
  • 50 g artisanal mascarpone
  • 15 g Instagel
  • Balsamic Vinegar of Modena to taste

Instructions

1. Prepare Fake Coffee Ladyfingers:

   • Mix espresso coffee with coffee powder and sugar.
   • Combine albumin, xanthan, and cream of tartar in a bowl.
   • Fold in the liquid mixture and pipe onto a baking sheet.
   • Bake until firm.

2. Make Cocoa Wafer:

   • Melt cocoa butter and mix with bitter cocoa and caramel powder.
   • Spread thinly on a baking sheet and allow to set.

3. Prepare Mascarpone Mousse:

   • Melt white chocolate and mix with Proespuma caliente.
   • In another bowl, whisk sugar, English cream, and artisanal mascarpone until smooth.
   • Fold in the melted chocolate mixture and Instagel.

4. Assemble the Contemporary Tiramisù:

   • Layer the fake coffee ladyfingers in a dish.
   • Add a layer of mascarpone mousse and top with cocoa wafers.
   • Drizzle with Balsamic Vinegar for a touch of acidity.

Conclusion

You now have the skills to create both a classic and a contemporary tiramisù. Remember to pay attention to the layering and texture for the best results. The classic version is perfect for traditional gatherings, while the contemporary version brings a modern twist to a beloved favorite. Enjoy your delicious creations!