Tiramisù, subito!

I have to admit, recently I have been a little absent for what concerns the "new recipes". The fact is that I was too busy in the eating process! I don't know if you have Italian friends, or you are Italian and you have already experienced something like this, but every time I come back home (and the same happened to me when I used to live in France and I came back in Italy for visiting) the way to say welcome is always to invite me at wonderful lunches or dinners. I love the feeling. I love to feel the love that people put in the dishes they cooked to say "hey, welcome back!". I really enjoy this, BUT, of course, if I'm always invited, I don't cook. So this is the explanation to my recipes-absence!

Anyway, one Saturday morning, things were back to "normal" and I did what I used to always do on Saturday when I lived in Italy: COOK, a lot, with my mom.

My dad wakes up early and he goes to the market to find the list of ingredients we wrote for him the evening before. Me and my mom wake early too and start preparing for the recipes we are going to cook. And than: the magic! The kitchen becomes an animated, fragrant and colorful world! We cook a lot to prepare also for the first days of the week when works and commitments don't leave space to cooking. Than, mid-morning, coffee pause (in the garden, with the cats "ronroning", if the weather is nice) and than let's start again! Love this!

So, that "regular - Italian - Saturday" we cooked, among other things, this:

TIRAMISU'

I know this is a super classic, but it's so easy, comforting, fresh and beautiful that I could not resist! Plus, this is a different version, a lighter one. In fact, instead of using only mascarpone, we use half mascarpone and....half RICOTTA. I swear, it is amazing, more delicate and guilt free!

TOOLS:

• 2 bowls
• electrical whisks (fruste elettriche)
• a rectangular pan (teglia rettangolare)
• 1 caffettiera!

TIMING:

• 20 minutes + rest!

INGREDIENTS:

• 4 eggs (uova)
• 1/2 cup white sugar (100 gr zucchero)
• 7 ounces mascarpone (200 gr mascarpone)
• 7 ounces ricotta (200 gr ricotta)
• 4 tablespoons of Amaretto di Saronno (4 cucchiai di Amaretto)
• 10 1/2 ounces Savoiardi biscuits (300 gr di Savoiardi)
• coffee, italian style, please!
• cocoa powder

FIRST STEP:

• prepare coffee (I usually make a caffettiera for 6 people) and than put it in a large plate adding the Amaretto liquor. Set apart.

preparate il caffè (di solito io faccio una caffettiera da sei tazze), mettete il caffè in un piatto largo, aggiungete il liquore e lasciate da parte.

SECOND STEP:

the process for this dessert is very easy, you just have to be sure to perfectly beat the eggs with the sugar until you will obtain a light-yellow "mousse". Only at that point you can add the other ingredients.

il processo per questo dolce è molto semplice, dovete solo fare attenzione a montare pperfettamente le uova con lo zucchero finchè non otterrete una crema spumosa di colore giallo chiaro. Solo allora potrete aggiungere gli altri ingredienti.

• beat the albumen with a pinch of salt until they become very firm. Set apart in the fridge

sbattete gli albumi con un pizzico di sale finche non diventano duri e metteteli in frigo

• beat the egg yolks with the sugar

sbattete i tuorli con lo zucchero

• add mascarpone and ricotta and continue to use the whisks

aggiungete mascarpone e ricotta usando sempre le fruste

• when the cream is done turn off the whisk and, using a wooden spoon, add the albumen. Incorporate album gradually always mixing the cream top-down. This way the albumen will not lose the air it had incorporated when you whipped up it.

quando la crema è pronta prendete un cucchiaio di legno e con questo incorporate poco alla volta hli albumi. Dall'alto verso i basso per non smontarli

THIRD STEP:

• spread the bottom of the pan with 3 tbsp of the mixture

spalmate tre cucchiai di crema sul fondo della teglia

• dip the savoiardi in the coffee-liquor, just for few seconds!

pucciate i savoiardi nel caffè, ma solo per pochssimi secondi! altrimenti si sfasciano!

• arrange them in the pan so that they cover perfectly the surface

disponete nella teglia i savoiardi uno accanto all'altro in modo da coprire perfettamente la superficie

• spread half of the mixture on the savoiardi

spalmate metà della crema sui savoiardi

• repeat the operation for another level

ripetete l'operazione per un altro livello

FOURTH STEP:

• set apart. this dessert has the rest some hours in the fridge before you can eat it. Better one entire night. Before serving it spread the surface with the cocoa powder.

Mettete in frigo, questo dolce deve riposare qualche ora in frigo prima di essere consumato, meglio una notte intera. Prima di servire spolverizzate con la polvere di cacao

Enjoy and Buon Appetito!