Tiramisu Pojedinačna Porcija S Piškotama - il Tiramisu

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Tiramisu Pojedinacna Porcija S Piškotama - il
Tiramisu
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Our grandmothers taught us to
Love that home-made flavour... make the best you
can. Share our heritage with others.
In Treviso, you dont ask for a dish or slice of
tiramisù, you ask for a vantiera or na
fetina. Treviso and tiramisù are inseparable.
They both play a critical part in this dessert,
evoking the flavours and aromas of time spent
together as well as creating things with love.
For this reason, we name our portions in the
Treviso dialect to let you enjoy the emotions and
feelings from our home even before you taste our
tiramisu.
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Trevisos culinary heritage is based on poor but
nutritious food along with an abundant a farming
culture. And tiramisù is the perfect example of
this tradition , its simple to make, gives you
plenty of energy and tastes great! We carefully
select from local suppliers to keep the origin of
these flavours authentic and maintain the balance
of flavours. By doing this, you will remember the
taste of home and grandmas great cooking when
you savour our tiramisù.
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Traditional recipe originating from the Accademia
del Tiramisù in Treviso
INGREDIENTS AND QUANTITIES (SERVES 8) 6 egg
yolks 250 g sugar 500 g mascarpone cheese 40
savoiardi biscuits Cocoa powder METHOD- Make the
coffee and leave it to cool in a bowl. Whisk the
egg yolks with the sugar, incorporating the
mascarpone to make a smooth cream. Soak twenty
savoiardi in the coffee taking care they dont
go soggy and place them in a row across a
circular dish. Spread half the cream over the
savoiardi and then add another layer of
coffee-soaked savoiardi on top. Then cover with
the remaining mascarpone cream. Sift cocoa powder
over the cream. Put in the fridge until time to
serve.
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