TIRAMISU

The origins of this traditional Italian cuisine recipe is lost around the seventeenth century in Tuscany ruled by the Medici family.
But the recipe for tiramisu is also claimed by the Veneto e piedmontese cuisine.

There are many recipes for tiramisu, as originally published tiramisu is made with ladyfingers, sweet typical Piedmontese, but there is a version with less coffee Pavesini that absorb and exploit more of the mascarpone cream.

INGREDIENTS FOR 6 PEOPLE

- 250 gr MASCARPONE
- SAVOIARIDI or Pavesini  200 g
- EGGS N 5
- SUGAR 150 g
- CAFFE  NR 3 cups
- COCOA POWDER

PROCEDURE:

Separate the yolks from the whites and place them in the snow.
Whip in the egg yolks with sugar froth.
Stir in the mascarpone cheese to the yolks, then stir in the egg, stirring gently with a wooden spoon.

Soak the ladyfingers, one at a time in the coffee.
Place a cookie sheet in the mold, pour half of the mascarpone cream, cookies and cover with the other end with the rest of the cream.
Refrigerate for at least 2 hours, sprinkle the surface of the cake with a little 'cocoa and serve.

TIP if you prepare the tiramisu for children you can use decaffeinated coffee.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/