Mirtillisù

A variation to the original tiramisù receipe, one of the most famous Italian dessert in the world. Delicious and easy to make.

Cooking time: 3 hours

Prep time: 30 mins

Ingredients for 4 people

What do you need?

2 cups of espresso coffee
2 tablespoons of Rhum or Marsala wine (optional, don’t use it if you are making tiramisù for chidren)
3 medium eggs
250 gr mascarpone cheese
120 gr powdered sugar
150 gr savoiardi biscuits
Unsweetened cocoa powder

Prepare the coffee, add Rhum or Marsala wine and let it cool.
Separate egg whites from yolks.
In a large bowl whip the egg whites until stiff: remember that, in order to whip the egg whites pretty stiff, there shouldn't be any trace of egg yolks left.
In another large bowl whisk the egg yolks with sugar for 4 to 5 minutes until pale and smooth. When the egg yolks are ready add the mascarpone cheese and whisk for 2 or 3 more minutes.
Add stiffened egg whites and mix slowly with a wooden spoon from the bottom to the top until it’s smooth and creamy.
Make two or more layers of savoiardi biscuits and mascarpone cream (depending on the length and depth of your casserole). Dip very quickly (1 to 2 seconds) savoiardi biscuits into coffee and arrange them to cover the bottom of the casserole. Spread the mascarpone cream on top of the savoiardi.
Repeat the layers until you run out of ingredients. Finish with the cream.
Let rest 3 hour in the refrigerator.
Before serving, springle the top with cocoa powder. You can serve as well with whipped milk cream or bluberrie.

If you want to make mascarpone cream with pasteurized eggs follow these steps:

In a little saucepan mix 100 gr of granulated sugar with 50 ml of water to dissolve it and bring the syrup to 120°C, not more.
Meanwhile, start to whip the egg yolks with a mixer at a maximum speed. When the syrup is ready, pour it over the egg yolks and keep whisking. Work the cream until completely cooled (about 10 minutes).