Homemade, Italian Cream for Tiramisu

Yolks with 50% sugar and liqueur to at least 60ºC (salmonella kill zone)

and beat again in the machine until cold. Add the mascarpone and continue

and continue beating until the mixture is light and fluffy. Be careful because

Mascarpone can also make butter if it is beaten too much. In the meantime, whip the cream with the rest of the sugar and the liquid vanilla until stiff and carefully fold it into the egg yolk-mascarpone mixture.

For the tiramisu: soak the sponge cake or a thin rectangle of genoise with espresso and= place in a

a

suitable form. Spread half of the cream on top and smooth. Next layer of the soaked biscotti or possibly Genoise R= ectangle.

Put the rest of the creme on top, smooth, cover and cool until it is firm=

is. Coat with ground cooking chocolate and cut into 6 portions. Arrange and bring to table. Some like a raspberry coulis with it and a leaf of mint as well. Less is more. For banquets, you can make the unit smaller and it will be enough for 8-10 servings.

and can be used for other desserts, not only tiramisu.

This preparation is just as suitable for freezing. No loss of quality.

If you freeze the chocolate before grating, the grates without melting.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the, use what tastes better to you.

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