Venetian tiramisu
2 servings
30 minutes
This dessert is served in the restaurant il FORNO, from pastry chef Roman Novakovsky
CaloriesProteinsFatsCarbohydrates
833.1
kcal13.3g
grams64.2g
grams47.2g
gramsMascarpone cheese
250
g
Egg yolk
75
g
Sugar
65
g
Water
45
ml
Cognac (brandy)
10
g
Cocoa powder
1
g
Icing sugar
1
g
1
Blend all the ingredients of the creamy base together.
- Mascarpone cheese: 250 g
- Egg yolk: 75 g
- Sugar: 65 g
2
We mix all the ingredients of the soak.
- Ground coffee: 2 g
- Double espresso (doppio): 85 ml
- Water: 45 ml
- Cognac (brandy): 10 g
3
Place savoiardi cookies, previously soaked in 50 ml of syrup, at the bottom of a transparent cup or dessert dish.
- Savoiardi (ladyfingers): 20 g
4
On top, we place 45 g of cream base.
- Mascarpone cheese: 250 g
5
Then we layer the savoiardi again and add another 45 g of cream base on top.
- Mascarpone cheese: 250 g
6
Let it sit in the refrigerator for at least 7 hours.
7
Before serving, sprinkle with a mixture of cocoa and powdered sugar.
- Cocoa powder: 1 g
- Icing sugar: 1 g