Ingredients (serves 6)
- 600 g of granulated sugar
- 400 g of all-purpose flour
- 200 g of corn starch
- 14 whole eggs
- 5 egg yolks
- 350 ml of espresso coffee
- 450 g of mascarpone cheese
- 140 ml of dry Marsala
- cocoa powder (enough to garnish) coarse-grained sugar
(enough to garnish)
Prepare the savoiardi cookies: break the 14 eggs and separate the whites and the yolks. Beat the yolks with 300 g of sugar until you get a white mousse-like mixture. Beat
the egg whites with 200 g of sugar. Pour the beaten yolks in a bowl, then add half of the corn starch and half of the mounted egg whites. Add the sifted our as you stir, then add the remaining corn starch and egg whites. Once you get an even mixture, put it in a pastry bag and create cookies about 1 cm wide and 7 cm long on a baking sheet lined with parchment paper. Sprinkle some coarse-grained sugar on the cookies and bake for 5 minutes at 170°C. Once they are ready, take them out of the oven, cover them, and let them cool.
Prepare the zabaione cream: use a stand mixer to beat the 5 remaining egg yolks with 50 g of sugar until you get a light-colored mousse-like mixture. Put the remaining sugar in a saucepan with the Marsala and bring to a boil, then tilt the pan a little so that the Marsala catches on re. Let the alcohol cook out completely. Pour the syrup over the yolks as you beat them, in order to pasteurize them. Finish by adding the mascarpone and incorporating it into the other ingredients.
Plate the dish: line the bottom of a mold with the savoiardi cookies soaked in espresso coffee, cover them with a layer of cream, make another layer of cookies and one last layer of cream. Sprinkle some bitter cocoa powder on top and leave the tiramisù in the fridge for 30 minutes. You can decorate it with a few mint leaves just before serving.
For this dessert, full- flavored yet with an elegant fragrance, I believe the right wine is aromatic, sweet and not too alcoholic: Moscadello di Montalcino Vendemmia Tardiva, in my opinion, has these qualities.