What Christmas would it be without a tasty Tiramisu?
But since everyone knows the classic recipe by now, I want to offer you a variant that combines the unmistakable taste of mascarpone cream with the crunchy crumbliness of shortcrust pastry, passing through the softness of Savoiardi biscuits soaked in liqueur and coffee.
Let's put on our apron and let's get started!
INGREDIENTS for a 26 cm round cake pan:
For the cake base:
500 g of shortcrust pastry, which you can prepare following the shortcrust pastry recipe for Torta della Nonna (click HERE), using the following ingredients, measured as follows:
250 g 00 flour
100 g granulated white sugar
3 medium egg yolks
125 g cold butter from the fridge
8 g baking powder for desserts
1 pinch of salt
1 teaspoon vanilla extract
For the first filling:
100g 50% dark chocolate
Whiskey and/or coffee to taste (depending on whether you want it cheerful or energetic)
Savoiardi biscuits (about 16)
For the mascarpone cream:
2 medium eggs (yolk only)
200 g mascarpone
110 g liquid cream for desserts (with at least 30% fat)
1 teaspoon icing sugar
50 g granulated white sugar
2 tablespoons whole milk
3 sheets of gelatine (about 5 g)
cold water to taste to soften the gelatin sheets
Bitter cocoa for the final garnish:
PREPARATION
Preparation of the pastry
Here is a summary for preparing the shortcrust pastry:
In the bowl of a mixer, chop together the flour and butter cut into cubes, add sugar, yeast and salt and chop for a few more seconds.
Pour the mixture onto a pastry board, arranging it in a fountain and making a hole in the centre, into which we will transfer the egg yolks and vanilla extract.
Knead vigorously by hand until a compact dough is obtained, which must be wrapped in cling film and left to rest in the refrigerator for at least half an hour.
For the detailed step-by-step description, click HERE and follow the directions to prepare the pastry for the Torta della Nonna (be careful, only follow the directions, but use the ingredients and doses that I have indicated in this post).
Here is our starting point for this recipe, a compact and soft block of shortcrust pastry:
Roll out the pastry between two sheets of baking paper until it is a few millimeters thick:
Brush a tart mold with a diameter of approximately 26 cm with the cake-remover (remember it? Otherwise, click HERE) and place the rolled out pastry on top, leaving the edge a little high and eliminating the excess.
Prick the surface with the tines of a fork, cover with a sheet of baking paper cut to size on which we will place some dried beans (or other legumes):
This will help us cook the pastry, preventing it from losing its shape.
Cook in a STATIC OVEN preheated to 200 °C for 15 minutes, using the medium-lowest shelf of the oven (not the lowest!); at this point, remove the beans and the sheet of baking paper and cook for another 5-8 minutes, so as to also make the central part of the cake crunchy.
Let it cool completely, then turn out the shortcrust pastry base and transfer it to the serving plate:
Preparation of the filling - Part 1
Melt the chopped chocolate in a bain-marie and pour it onto the shortcrust pastry base, distributing it with the help of a pastry brush:
Let it solidify in the refrigerator for about ten minutes.
This will help prevent the pastry from getting wet when we add the soaked Savoiardi biscuits.
Preparation of the mascarpone cream
Let's immerse the gelatine sheets in cold water and let them soften (it will take about ten minutes):
Whip the cream with the icing sugar until stiff peaks form with an electric whisk and store them temporarily in the refrigerator:
In a large bowl, beat the egg yolks with the white sugar with an electric whisk until the mixture is light and fluffy:
Gradually add the mascarpone, continuing to whip with the whisk at maximum speed:
Squeeze the gelatine sheets and melt them in a saucepan over low heat, adding two tablespoons of milk:
Pour the dissolved gelatine into the mascarpone mixture and continue whipping with the electric whisk at maximum speed until the mixture is firm.
Finally, add the whipped cream and mix gently with a spoon to combine the ingredients without dismantling them:
Preparation of the filling - Part 2
In two different containers, transfer the chosen liqueur (I opted for a good Irish whiskey) and the coffee which we have previously cooled a little.
Dip the Savoiardi biscuits alternately in the liqueur and coffee and arrange them on the chocolatey layer of the pastry, so as to cover it completely:
Transfer the mascarpone cream into a piping bag and cover the cake with lots of tufts; garnish with a sprinkling of bitter cocoa.
Happy tasting!
Store the Tiramisu Tart in the refrigerator, closed in a cake holder, for 2-3 days.
To download the card of this recipe, click here below:
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