Venetian tiramisu

Name: Venetian tiramisu
Total time: 30 min
Yield: 2
Ingredients: Mascarpone cheese 250 g; Egg yolk 75 g; Sugar 65 g; Ground coffee 2 g; Double espresso (doppio) 85 ml; Water 45 ml; Cognac (brandy) 10 g; Savoiardi (ladyfingers) 20 g; Cocoa powder 1 g; Icing sugar 1 g

2 servings

30 minutes

This dessert is served in the restaurant il FORNO, from pastry chef Roman Novakovsky

Energy value per serving

CaloriesProteinsFatsCarbohydrates

833.1

kcal

13.3g

grams

64.2g

grams

47.2g

grams

Ingredients

2servings

Mascarpone cheese

250

g

Egg yolk

75

g

Sugar

65

g

Ground coffee

2

g

Double espresso (doppio)

85

ml

Water

45

ml

Cognac (brandy)

10

g

Savoiardi (ladyfingers)

20

g

Cocoa powder

1

g

Icing sugar

1

g

Cooking steps

1
Blend all the ingredients of the creamy base together.
Required ingredients:
1. Mascarpone cheese: 250 g
2. Egg yolk: 75 g
3. Sugar: 65 g

2
We mix all the ingredients of the soak.
Required ingredients:
1. Ground coffee: 2 g
2. Double espresso (doppio): 85 ml
3. Water: 45 ml
4. 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.
Required ingredients:
1. Savoiardi (ladyfingers): 20 g

4
On top, we place 45 g of cream base.
Required ingredients:
1. Mascarpone cheese: 250 g

5
Then we layer the savoiardi again and add another 45 g of cream base on top.
Required ingredients:
1. 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.
Required ingredients:
1. Cocoa powder: 1 g
2. Icing sugar: 1 g

Venetian tiramisu

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