today I propose the “Tiramisu” gelato.
The birth of the classic Tiramisu cake is not well identified, although some date it back to the ’60s in Veneto region (Italy) at the restaurant “Alle Beccherie” of Treviso.
The pastry chef of the restaurant, Roberto Linguanotto, who had worked for many years abroad, wanted to revive an international recipe and , in my opinion, he has achieved the desired result!
The name “Tiramisu” seems to derive from the properties and nutritional value of the cake, although there are those who maliciously says that it is connected to its aphrodisiac properties.
Below is the recipe for “Tiramisu” gelato …
350 ml. of milk
90 gr. of cream
125 gr. of sugar (if available, replace 50 g. of sucrose with dextrose)
10 gr. of milk powder
200 gr. of mascarpone (italian cheese)
3 gr. of stabilizer
Pinch of salt
3 egg yolks
2/3 rum tablespoons (optional)
For the decoration:
Cocoa powder as needed
Mix dry ingredients all together, then add the egg yolks while continuing to stir.
Finally add milk, cream, rum and, after mixing well, put the mix in a saucepan and heath gently up to 85 °C with the help of a thermometer.
Let the emulsion to cool down and add mascarpone cheese, stirring again.
In the meantime, turn on the gelato maker machine and stir for about 30/40 min. or until you see a well mounted gelato.
Let stand in the freezer for about 1 hour.
Take a nice cup and place 2 or 3 gelato scoops in it, then decorate with a dusting of cocoa powder and …
… bon appetit!
Alternatively, you can make 2 layers of ice cream, interspersed with bits of Savoy biscuits (if necessary, check for gluten free product first!!) soaked in plain (without sugar) , rum laced, coffee: a very tasty version but not suitable for children …
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