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Some More Hot Topics You'd Like to See adv.
All About TIRAMISU’
A TRIP TO TREVISO, WHERE TIRAMISU WAS INVENTED
\Visiting “Le Beccherie” an Interview with Mr. And Mrs. Campeol
\Visiting “Le Beccherie” an Interview with Mr. And Mrs. Campeol
All About TIRAMISU
Everything you want to know about this celebrated Italian dessert
Everything you want to know about this celebrated Italian dessert
Tiramisu with Mixed Berries
A Tiramisu’ recipe has become a new classic
A Tiramisu’ recipe has become a new classic
Duomo Tiramisu
A special Tiramisu Dome shaped like a Tuscan Zuccotto
A special Tiramisu Dome shaped like a Tuscan Zuccotto
Crespelle Tiramisu
Delicious Crepes filled with Tiramisu’ cream and topped with raspberries
Delicious Crepes filled with Tiramisu’ cream and topped with raspberries
Crema di Zabaione
Enjoy this excellent classic Venetian custard easy to prepare
Enjoy this excellent classic Venetian custard easy to prepare
Original TIRAMISU of “Le Beccherie”
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
ANNA MARIA’S TIRAMISU
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
TIRAMISU’ CHARLOTTE
The Tiramisu’ takes a new shape
The Tiramisu’ takes a new shape
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Duomo Tiramisu’
Developed by Anna Maria EXCLUSIVELY for her website, DUOMO TIRAMISU’ is as delicious as Tiramisu’, but makes a far more spectacular presentation.
Prepare sponge cake
Click here for the recipe
Click here for the recipe
for the coffee dip
1 cups (240 cc) Italian espresso coffee
2 teaspoons sugar
1/2 cup (60 cc) coffee liquor (i.e. Kalua)
for the mascarpone cream filling
4 egg yolks
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
1 lb (450 g) mascarpone cheese at room temperature
1 1/2 cup (360 cc) heavy whipping cream
1 oz (30 g) semi-sweet chocolate
1 cups (240 cc) Italian espresso coffee
2 teaspoons sugar
1/2 cup (60 cc) coffee liquor (i.e. Kalua)
for the mascarpone cream filling
4 egg yolks
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
1 lb (450 g) mascarpone cheese at room temperature
1 1/2 cup (360 cc) heavy whipping cream
1 oz (30 g) semi-
Cut the sponge cake in slices about ¼ inch (6 mm) thick. Trim the short edges of the cake slices to make them even.
Line the inside of a bowl approximately 7 inches (18 cm) in diameter with the cake slices.
Dissolve the sugar in the espresso coffee. Combine the coffee liquor. Brush the cake slices with the coffee mix.
You can line the bowl with plastic wrap to facilitate the removal of the cake from the bowl before serving.
Trim the excess portion of the sponge cake.
Cut the slices in wedges, if necessary . . . .
. . . . to uniformly cover the surface of the bowl in a geometric design.
Fill the cake with the rest of the mascarpone cream until completely full. Cover the cake with the remaining sponge cake slices. Brush on the remaining coffee mix.
Shave about 1 oz (30 g) of chocolate and combine this into the mascarpone cream.
Transfer about half of the mascarpone cream mixture into the cake. Top with a layer of sponge cake and brush with the coffee mix.
Seal tightly with plastic wrap and place in the refrigerator for at least 3 – 4 hours.
Turn the cake upside down on a dish before serving.
Decorate with chocolate powder and chocolate shavings.
Desserts >> Duomo Tiramisu
