Chef Lorenzo's recipe: Tiramisù
The news of the terrible earthquake that hit central Italy last august reached the entire world.
Many solidarity initiatives were born, many born on the social networks.
We decided to join the initiative #piattodellasolidarietà (solidarity dish) created by the Unione regionale cuochi toscana with Federazione italiana cuochi.
Our solidarity dish is Tiramisù, with the special presentation of a little plant ideated from our chef Lorenzo, wishing a quick rebirth of the villages hit by the earthquake.
For each Tirumisù served at the Osteria, we will devolve 2 Euro.
If you want to help with us, here’s the details for the donation
IBAN IT09Y0103070170000000920039 payable to URCT, banca Monte dei Paschi di Siena, filiale di Massarosa (LU), reason for payment “Donazione Piatto Solidarietà URCT”.
500 g mascarpone cheese
6 organic eggs
8 tbs of sugar
30 savoiardi cookies
8 espresso coffees with a tbs of kahlua and 2 tsp of water
4 tbs of cocoa powder
1. Using an electric hand-held whisk for ease, beat the egg yolks with half of the sugar until you get a creamy and pale consistency. Add the mascarpone and blend well together.
2. Using an electric hand-held whisk for ease, beat the egg whites with the rest of the sugar until they form soft peaks, and set aside for a moment.
3. Combine egg whites mixture with the yolks and mascarpone mixture.
4. Compose the tiramisu: Dip the biscuits into the coffee mixture; let them soak on each side enough to become damp but not soggy. Line the bottom of the flower vase and cover with a tbs of cream. Repeat with another layer of soaked Savoiardi, and then top with the mascarpone mixture. Dust with some cocoa powder. Add a little branch of a aromathic plant of your choice and serve.