When it comes to Tiramisu, there is no story for me: it is my favorite dessert, I love the unique combination of mascarpone cream and my Vicenzovo Savoiardi delicately soaked in coffee, which create an absolutely delicious contrast with bitter cocoa. The classic is unbeatable, it's true, but I also like to try all the variations, from the simplest to the most creative
Today's version is in all respects the same as the great classic, but in a special format: delicate glasses, perfect to offer your guests at the end of a meal with friends! Enjoy all the taste of classic Tiramisu in single portions thanks to my Vicenzovo Savoiardi with stone-ground flour

500g Mascarpone
4 egg yolks
300g white sugar
400g fresh whipping cream
150g Savoiardi Vicenzovo with stone-ground flour
1 glass of sweetened coffee
q.s. bitter cocoa


-Start by whipping the yolks with the sugar with the help of electric whisk. Continuing to whip, add the mascarpone a little at a time to the mixture.

-In a container other than the one just used, always with the electric whisk, whip the cream: when it is starting to whip, but it is not yet fully whipped, add it very gently to the egg and sugar mixture.

-When you have reached the consistency of a well-blended, smooth and frothy mixture, put in the fridge to rest.

-Take the glasses and with the help of a cucchaino or a pastry bag, insert the mascarpone cream alternating it with a Vicenzovo ladyfinger soaked slightly in coffee.

-Complete with a sprinkling of bitter cocoa.

-For a truly perfect result, let it rest in the fridge for a couple of hours and serve.

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