Tiramisù | Antonino Cannavacciuolo

Tiramisu by Antonino Cannavacciuolo. The famous layered dessert gets dressed up to impress. Here are all the secrets from the Villa Crespi chef.

3 yolks

3 whites

250 g of mascarpone

80 g of white sugar

Beat the egg yolks with 40 g sugar, helping with a whisk, until a light-colored foamy consistency is reached. Combine the mascarpone and blend.

Separately whip the egg whites to stiff peaks, adding the other half of the sugar a little at a time to allow the mixture to remain more stable.

Combine the two compounds by incorporating the egg whites into the yolks with the help of a spatula, folding from the bottom up and being careful not to disassemble. Place it back in the refrigerator.

It is very important to avoid disassembling the two compounds using a spatula. A whisk would blow out the incorporated air, making them liquid again and unusable.

• 270 g of egg whites (approx. 16 eggs)
• 180 g of yolks (approx. 12 eggs)
• 250 g of white sugar
• 250 g rice flour
• Icing sugar

Whip the egg yolks with 125 g of sugar, helping with a whisk, until a light-colored foamy consistency is reached.

Separately, whip the egg whites to stiff peaks, adding the other half of the sugar a little at a time to preserve stability.

Combine the two mixtures by incorporating the egg whites into the yolks with the help of a spatula, always folding from the bottom up and avoiding disassembly. While continuing to mix, add the previously sifted rice flour. Place the mixture in a sac à poche and, on a baking sheet covered with parchment paper, form the ladyfingers, sprinkle them with powdered sugar and bake them in a 165° C oven for 12 to 15 minutes.

• A small glass of rum or marsala

• Cacao powder

• 2 small cups of non-sweetened espresso

Combine the coffee and liqueur in a glass and put the cold cream in a sac à poche. In an oven dish or in single-portion containers, prepare the tiramisú by alternating a layer of cream with a layer of ladyfingers soaked in coffee, starting with a layer of cookies on the bottom. Finish with the cream and sprinkle with bitter cocoa. Chocolate chips or pieces of fruit can be added between the layers if desired.