TASTE ITALY
MOLETTO presents:
Tiramisù is one of the most iconic and beloved desserts of Italian cuisine, so much so that it has become famous all over the world.
Tradition has it that this timeless dessert was born from the combination of three true symbols of Italy: Savoiardi biscuits (Ladyfingers), Mascarpone – one of Italy’s most iconic creamy cheeses – and freshly brewed espresso coffee. From these simple ingredients comes a dessert of extraordinary elegance and flavour.
The freshness and quality of the ingredients are the true secret to an exceptional Tiramisù.
The result is wonderfully creamy, perfectly balanced and simply irresistible—just as tradition intended.
I warmly invite you to prepare it, share it with your family and friends, and enjoy a true taste of Italy.
I am sure it will delight everyone and become one of your favourite desserts.
With affection,
Yours, Anna
Anna’s Kitchen
A self-taught cook driven by passion, Anna has refined her culinary skills over the years through experience, curiosity, and dedication, while always remaining true to the rich tradition of Italian cuisine. Her recipes combine simplicity, respect for quality ingredients, and a personal touch of creativity, resulting in authentic, flavourful dishes. From appetizers to desserts, every recipe is designed to celebrate the harmony between food and wine, with carefully selected pairings that bring out the best in Moletto wines and turn every meal into a warm and memorable shared experience.
Serves 8:
- 800 g (28 oz) fresh mascarpone cheese,
- 2 eggs,
- 3 tbsp (2.65 oz) white granulated sugar,
- 40 italian original Savoiardi biscuits (Ladyfingers),
- a cup (tea cup) of coffee espresso (unsweetened) OR a cup of semi-strong coffee prepared with powder coffee (like Nescafé),
- unsweetened cocoa
- a pinch of salt
To prepare:
Start preparing approximately one teacup of espresso coffee.
Alternatively, you can use instant coffee: bring about 300 ml of water to the boil, add about 10 g (0.35 oz) of powder coffee (Nescafé). If it is too bitter to your taste, add no more than half a teaspoon of sugar.
Then leave the coffee to cool.
Separate the egg yolks from the egg whites and place them in two separate medium size bowls.
Whisk the two egg yolks with the three tablespoons of sugar using an electric hand mixer until the mixture is smooth and creamy.
**[ It would be preferable to pasteurize the egg yolks, as explained as follow: Place the sugar in a non-stick saucepan and, while still cold, add an amount of water equal to half the weight of the three tablespoons of sugar. Stir and bring to a boil until the syrup reaches a temperature of 121°C (250°F) (you will need a food thermometer for this step).
Gradually pour the syrup over the egg yolks in stages, continuing to whisk constantly until the mixture has cooled down.]
Then add the mascarpone and mix gently, by spoon, until a smooth cream is obtained.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold them into the mascarpone cream gently with a spoon, using upward motions from the bottom to the top to preserve their light and airy texture.
Now start the composition of the cake: quickly immerse the savoiardi biscuits in the coffee preparation on both sides. Place them side by side until the bottom of a rectangular casserole dish [approximately 20 cm × 30 cm (8 × 12 inches) with a depth of about 7 cm (2¾ inches)] is covered. Cover the biscuits with a generous layer of mascarpone cream. Then proceed with another layer of soaked biscuits and cover again with the cream. Put the cake in the fridge for at least 2 hours before serving. Just before serving, generously dust the entire surface of the Tiramisù with unsweetened cocoa powder.
Recommended wine:
Moletto® PROSECCO Doc Treviso EXTRA DRY
