01.01.2003 -dessert - tiramisu
Sienese Tiramisu (Tuscany)
« Send to a friend Print Send your comment
Some say that tiramisu
originates from Siena, a town in Tuscany that I love. This tiramisu recipe is interesting because it is made from a grappa sabayon and the mascarpone has been replaced by coffee pastry cream. »
Coffee pastry cream
- 1 tbsp cornstarch
- 1 pint (½ liter) milk
- ½ cup (100 g) sugar
- 3 eggs
- 2½ tbsp (4 cl) very strong espresso coffee
For the tiramisu
To prepare the ingredients
- Make the coffee
- Soak the ladyfingers in a mixture of Marsala and water
- Pour the whipping cream into a bowl and put it in the freezer
To make the tiramisu
- Put the ladyfingers into the bottom of a rectangular cake pan
- Make the pastry cream by diluting the cornstarch in 2 tablespoons of milk
- Beat the whole eggs and add to the cornstarch
- Bring the milk to the boil with the sugar and the coffee. When it boils, pour it on the egg/cornstarch mixture and heat on low, stirring constantly until it thickens
- Let it cool down
- Make the sabayon by whisking the egg yolks and sugar in a mixing bowl over a bain-marie until the mixture turns an ivory color
- Add the grappa and continue to whisk until it thickens
- Whip the egg whites into very stiff peaks and fold them into the sabayon
- Take the cream out of the freezer and whip it
- Put a layer of pastry cream, followed by the sabayon and finally the whipped cream on top of the ladyfingers
- Refrigerate for at least 4 hours.
- Sprinkle the tiramisu with cocoa powder just before serving.
SuggestionMy suggestions for this tiramisu have nothing to do with indulgence or cake making - they are tourism suggestions.
If you are in the area, you must not miss the magnificent town of Siena. Nestled in the Tuscan countryside, the town has retained all of its charm, with its famous Piazza del Camo leading to the Palazzo Publico (town hall) and its imposing tower.
Share this recipe