Yesterday our volunteers taught students of Centro Culturale Italiano at Ilia State University how to make one of the most popular Italian desserts: tiramisù. Here are some pictures of the event:
One student accompanied our volunteers at the supermarket to buy ingredients. We were very lucky, as we managed to find authentic Italian mascarpone and savoiardi, which are essential for good tiramisù. We used a recipe from popular Italian cooking website Giallozafferano.
Ingredients (serves 8):
300 g savoiardi
220 g extra fresh eggs (about 4 medium eggs)
500 g mascarpone
100 g Sugar 100 g
300 g coffee, already prepared and sweetened to taste
Some bitter cocoa powder for the surface
How to make it:
- Carefully separate the egg whites from the yolks, remembering that egg whites should not show any trace of yolk. Then whisk the egg yolks with an electric whisk, and mix them with half the sugar. As soon as the mixture has become light and fluffy, you can gradually add the mascarpone (still using the whisk)until you obtain a thick cream. Set it aside.
- Clean the whisk very well and whisk the egg whites while gradually mixing in the remaining sugar. Whip the mixture until it shows stiff peaks: if you turn the bowl upside down, the mixture should not move.
- Take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and stir vigorously with a spatula, then gradually add the rest of the egg whites. Once the cream is ready, spread a generous spoonful of cream on the bottom of a baking dish.
- Dip the savoiardi in the coffee (which needs to be cold) on both sides, then use them to cover the layer of mascarpone cream.
- Do another layer of cream and another one of savoiardi.
- End with another layer of cream, and sprinkle cocoa powder on top.
- Cover and chill for a couple hours in the fridge.
- Enjoy!
