My WorldCup creative tiramisù recipe!
Back from the Tiramisù World Cup competition, I couldn't help but share with you my recipe of the creative tiramisù that I made in Treviso! Plus it's Friday, so if you do not have any plans for the weekend, or you do not fancy going out (sometimes it can happen, right?) this could be a nice idea to spend a couple of hours having fun in the kitchen (and then eating, of course)!
As some of you may remember, because I chose to subscribe to the "creative" recipe category, I had to use the traditional basic ingredients (eggs, mascarpone, cocoa powder, coffee, sugar) and I could add maximum 3 "creative" ingredients (no alcohol allowed), plus I had the option to replace the savoiardi cookies with a sponge (not home made but the one you buy in package at the supermarket...).
This is because the general flavour of this famous Italian dessert shouldn't have to be completely covered/overwhelmed by the addition of unusual ingredients.
So here we go!
4-5 eggs (medium size)
4-5 table spoons of sugar
500 gr mascarpone
Italian Espresso Coffee
Italian savoiardi Vincenzovo
10 gr cocoa powder
2 oranges (zest)
1 tea spoon ground cinnamon
flaked and nibbed almonds
Separate the egg yolks from the white
Whisk the yolks with the sugar until it becomes a smooth pale cream
Add the mascarpone and mix together
Add the oranges zest
Whip the eggs white and add a certain amount of it to the mix of mascarpone-sugar-yolk to adjust the consistency
Separate a small amount of this mix (1/5 of it) and place it in another bowl with 10 gr of cocoa powder. Fold it to combine. Adjust with egg whites if needed. Keep it aside and use it in the end for the decoration
Prepare Italian espresso coffee, add 1 tea spoon of ground cinnamon and dissolve it in the coffee. In this mix you will soak the savoiardi.
In a glass serving dish, pipe a layer of cream in the base and level. Sprinkle with nibbed almonds. Place a layer of coffee soaked savoiardi, then pipe again a layer or cream and sprinkle nibbed almonds, then put a second layer of soaked savoiardi.
Pipe a final layer of cream on top using a S. Honoré small nozzle and alternating the "white cream" with the cocoa one (kept aside before).
Decorate with orange zest, flaked almonds and savoiardi crumble
Store in the fridge and use within the next 3 days.
P.S.: in the competition, I had to plate my dessert but here the recipe is adapted for a different way of serving it
I hope you will have fun making it, as I had during the competition! But more than anything, I hope you enjoy it... I know it is a bit unusual - especially if you are used to the classic flavor of the traditional and authentic tiramisù... But sometimes it is nice to try something different!!
Let me know how it goes and what you think about it!!
Have a lovely weekend and remember: you can't buy happiness but you can buy a cake. And it's kinda the same thing!