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The Tiramisu’ recipe is one of the most known and popular of the Italian cuisine enough to be a dessert that is famous all over the world.
The key issue is the freshness of the ingredients. Anna always choose the best quality ones for the best result of this creamy dessert.

Serves 8
400 g fresh mascarpone cheese, 2 egg yolks, 3 tablespoons sugar, ½ cup of rum, 40 italian savoiardi biscuits, a cup (tea cup) of coffee espresso,  unsweetened cocoa.
To prepare: With the electric whisk, beat the egg yolks with the sugar until they are frothy and white. Then add the mascarpone and mix gently, by spoon, until a smooth cream is obtained.
Prepare the cup of coffee, add the rum and leave to cool.
Now start the composition of the cake: quickly immerse the savoiardi biscuits in the coffee preparation on both sides. Place them side by side until the bottom of a rectangular oven dish is covered. Cover the biscuits with a generous layer of mascarpone cream. Then proceed with another layer of soaked biscuits and cover again with the cream. Finally sprinkle with a generous bitter cocoa over the entire surface of the Tiramisu. Put the cake in the fridge for at least 2 hours before serving.
Recommended wine:
Moletto® Dolce Amore Spumante