11 Jul · GelatoMyWay · No Comments


Hello folks,

you probably  eat or prepared the famous italian “tiramisu’ ” cake in  the traditional homemade recipe (1 egg, 1 tablespoon of sugar, 100 gr. mascarpone cheese …), or, maybe, you ate it  in a restaurant or tavern .

Some time ago for a dinner with friends I wanted to try a different version, made ​​with the help of the whipping siphon , my indispensable companion for several years … This recipe would be suitable to be served even in the absence of gravity (!) , in fact I read  news  related to this classic Italian dessert: our countryman Luca Parmitano, aircraft  test pilot and ESA astronaut , July 9 (today, then) has made his first “walk “in space.

As a typical Italian, even in orbit, he couldn’t stay without  his favorite foods,  so he contacted the italian  chef Davide Scabin to prepare a 5 stars menu dedicated to our tradition.


space menu

space menu

As you can see from the menu picture posted in the space station dining-table , among other dishes also appears a  “tiramisu’ “.

Mine is a personal remake and very simple recipe, certainly nothing to do with that of the great chef Davide Scabin, but I raise virtually the Goblet of mousse and toast in his honor … wishing him to live an unforgettable experience!

Below is the recipe of my mousse tiramisu …


3 egg yolks
200 gr. of  mascarpone cheese
300 ml og cream
2 tablespoons of sugar
a pinch of salt
1 tablespoon of rum
1 sheet of gelatin

In a bowl, with a whisk, mix the egg yolks with sugar, vanilla and a pinch of salt and in the meantime put the sheet of gelatine to soak in cold water for at least 10 minutes.

Bring almost half the cream to a boil and immediately remove from heat, then add the squeezed gelatine.

Pour it over the eggs, stirring constantly.

This step is used to pasteurize eggs, as there is no cooking. 

Add mascarpone cheese to the mix and the remaining half of the cream while stirring to remove any lumps.

Filter through a fine mesh strainer and place in the siphon, proceeding in the usual way.

Refrigerate, making sure to stir occasionally to prevent the gelatin to get solid at the mixture  bottom.

I alternated the mousse with chocolate cake soaked in coffee and rum, pieces of dark chocolate and I used hazelnut praline to decorate.

It seems to me very greedy … and you??



Valentina Pacini


Mousse "Tiramisù"

Mousse “Tiramisù”


Leave a Reply

Your email address will not be published. Required fields are marked *


©Copyright GelatoMyWay 2017