20-01-2013
Luca De Santi’s creative Tiramisu. Last Thursday, the Gvci association (which stands for Virtual group of Italian chefs) celebrated the sixth edition of the Idic, International day of Italian cuisines, in the name of this very Italian dessert
Tiramisu is a dessert I hold very dear: during my professional career I often came across it, in various forms and flavours, in traditional and more contemporary versions. Sometimes mistreated, sometimes sublime, I consider it a benchmark of the talent of those who prepare it. In fact, if I find it in the dessert menu of a restaurant, 80% of the time I choose it.
Last Thursday, at Ratanà in Milan, we tasted it following the traditional recipe of the GVCI: homemade savoiardi, coffee, Marsala, mascarpone cream and a dust of cocoa. I then proposed a version that had mascarpone as the protagonist, taking a challenge against the other ingredients: coffee becomes a very light meringue, cocoa, a crispy biscuit, and Marsala a luminous jelly. Below you can find all the steps to make it at home.
Modern tiramisu for the chocolate and salt biscuit 58 g of butter 19 g of sugar 46 g of brown sugar 68 g of flour 11 g of cocoa 1,5 g of baking soda 1 small pinch of salt 58 g of dark chocolate
Chop the dark chocolate at fridge temperature. In the planetary mixer, using a leaf beater, mix the butter and sugar, add the powders sifted together, then the salt and finally the chocolate. Spread the mixture over two sheets of baking paper, leave it to rest for a couple of hours, cut in squares and bake at 180°C for 9 minutes. for the mascarpone cream 125 g of cream 30 g of egg yolks 20 g of sugar 2 g of gelatine sheets 125 g of mascarpone Soak the gelatine sheets in very cold water. Mix the egg yolks and sugar, bring the cream to the boil and pour it on the egg yolks. Bring to 82°C then remove from the heat, add the finely drained gelatine sheets, then the mascarpone and whisk well. Leave to rest for at least 6 hours in the fridge. for the coffee meringue 63 g of water 63 g of fresh egg white 4 g of albumin 30 g of sugar 5 g of instant coffee Mix all the ingredients and leave to rest for at least 2 hours so that the albumin is completely rehydrated. Whip in the planetary mixer, at a high speed for 10-11 minutes, spread with a bent spatula on the baking tins covered with baking paper and bake at 120°C for 70-75 minutes. Keep in sealed boxes (it greatly suffers humidity) for the coffee liquid 15 g of instant coffee 20 g of water Mix well and keep in the fridge. for the rum jelly 35 g of water 35 g of sugar 2,5 g of gelatine 80 g of water 20 g of rum Make a syrup with the 35 g of water and the 35 g of sugar, add the gelatine sheets previously soaked in cold water and let it melt well. Add the 80 g of water and finally the liqueur. Leave to rest for at least 6 hours in the fridge. Instead of the rum, you can use your favourite liqueur.
Previews, personalities and establishments in the sweet side of the food planet
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