Tiramisu, a different recipe than usual: creamy and slightly alcoholic
Tiramisu is more than just a dessert; it's a concept, a culinary idea that transcends the Alpine passes and the expanses of the Italian peninsula to represent Italian cuisine around the world.
- Eggs 4 n
- Sugar 400 g
- Butter 600 g
- Cocoa 300g
- Flour 700 g
- Miss 400 g
- Eggs 4 n
- Sugar 160 g
- Sailor's Coffee 120 g
- Latte 800 g
- Using a stand mixer, beat the eggs and sugar together, then add the softened butter. Add the flours. Roll out the dough to a 2 cm thickness and refrigerate for 2 hours.
- Cook everything at 150°C for 30 minutes, then break it into pieces and finish cooking it at 150°C for another 30 minutes. When it's lukewarm, filter it and crumble it.
- In a stand mixer, beat the eggs and sugar, then add the coffee. Whip the cream and combine everything together. Let it rest in the refrigerator for about 6 hours.
- Pasteurize at 83°C for 3 minutes. Add the mascarpone and place in the ice cream maker.
- Place the sailor's coffee mousse on the bottom of the plate and cover everything with the cocoa powder and place a quenelle of ice cream on top.
Tiramisu, a different recipe than usual: creamy and slightly alcoholic
Land of cocoa
Cook everything at 150°C for 30 minutes, then break it into pieces and heat it at 150°C for another 30 minutes. Once lukewarm, strain and crumble it.
Per the foam
In a stand mixer, beat the eggs and sugar together, then add the coffee. Whip the cream and combine everything together. Let it rest in the refrigerator for about 6 hours.
For the ice cream
Service
Attico sul Mare offers its own version, called "Tiramisù al Caffè del Marinaio," a dessert inspired by the sailor's coffee, a traditional drink from the San Benedetto area. Here's the recipe for this signature dish from the Marche restaurant, a fresh and elegant dessert that cleanses the palate with its intense flavor.
