Tiramisù - Organic Tuscany Cookbook

Name: Tiramisù - Organic Tuscany Cookbook
Total time: 30 min
Ingredients: Savoiardi (Ladyfinger) biscuits, around 300-400g (10-13 oz), depending on the size of your dish; 12 espresso cups of espresso coffee, cooled; A good splash (100 ml, 3 oz) of marsala wine or sweet dessert wine/liqueur; 125 g (5/8 cup) sugar; 500 ml (1 pint) of milk; 3 large or 4 medium egg yolks; 2 two heaped dessert spoonfuls of cornstarch (about 30 g.); 1 fresh vanilla pod; 250 g (half lb) mascarpone cheese; Good quality bitter cocoa powder to decorate; 250 ml (half pint) whipping cream, whipped (optional)

organictuscany.org

Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.

View full recipe on organictuscany.org

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Paring knife
Saucepan
Stove
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Wooden spoon
Kitchen scale
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Coffee maker
Serving platter
Spatula
Refrigerator

Ingredients

Savoiardi (Ladyfinger) biscuits, around 300-400g (10-13 oz), depending on the size of your dish
12 espresso cups of espresso coffee, cooled
A good splash (100 ml, 3 oz) of marsala wine or sweet dessert wine/liqueur
125 g (5/8 cup) sugar
500 ml (1 pint) of milk
3 large or 4 medium egg yolks
2 two heaped dessert spoonfuls of cornstarch (about 30 g.)
1 fresh vanilla pod
250 g (half lb) mascarpone cheese
Good quality bitter cocoa powder to decorate
250 ml (half pint) whipping cream, whipped (optional)