A cornetto paired with that breakfast cappuccino, cannoli as an afternoon snack or Tiramisù for dessert. In Italian tradition, assorted pasticcini, or ‘small pastries’ are offered as gifts and served for dessert, as a treat to accompany an espresso or for celebrations with spumante.
At La Pasticceria our pastry chefs create a selection of traditional Italian dolci: mignon, pastries, sweets and cakes, and traditional Italian desserts such as Tiramisù, every day.
Tiramisù appropriately translates to “pick-me-up.” The decadent Italian dessert is traditionally made with ladyfingers dipped in espresso, layered with a rich creamy mixture and finished with a generous sprinkling of cocoa powder, resulting in the perfect balance of coffee and sweetness.
Traditional Tiramisù is simple and quick to make at home, give it a try!
Yield: 10 servings
450g mascarpone cheese
5 farm-fresh whole eggs
500ml of strong espresso, cold
250g ladyfingers or Novara cookies (Savoiardi)
- Separate the egg yolks from the whites into two different bowls.
- Stir the yolks with the sugar and mascarpone, until the mixture is pale and sugar dissolved.
- Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture.
- Pour the coffee into a wide bowl, quickly dunk each cookie into it. Arrange about half of the cookies to completely cover the base of a shallow (4 cm deep) rectangular (28 per 18 cm) dish. Cover the cookies with half of the mascarpone mixture.
- Arrange another layer of soaked cookies and top with remaining mascarpone mixture. Sprinkle with cocoa powder.
- Cover the dish with plastic wrap and refrigerate for 4 hours before serving this sweet Italian pick-me-up!