Tiramisú with Vicenzovo
Ingredients for 6 servings
Vicenzovo
400g lady fingers
Mascarpone 400g (Italian cream cheese)
4 eggs 100g of sugar
2 cups of Tostador espresso or very strong black coffee
30g of cocoa powder
Preparation
Beat the egg yolks with sugar until thick and foamy. Whisk in mascarpone
and fold into the stiffly beaten egg whites. Line a rectangular dish with
half of the VICENZOVO dipped into TOSTADOR coffee and spread over half
of the mascarpone cream. Top with a second layer of dipped VICENZOVO and
mascarpone cream. Sift cocoa powder over the whole surface.
Refrigerate until serving time.
Amaretti d'Italia Cream Cups
Ingredients
for 6 servings
Amaretti d'Italia 200g
Vicenzovo Lady Finger or Millefoglie d'Italia puff pastry
Pastry cream:
3 egg yolks
milk 0.5l
sugar 100g
flour 70g
a pinch of salt
lemon peel
Preparation
Whisk egg yolks, sugar and flour together;
pour in part of the milk in order to obtain a smooth cream; add salt,
grated lemon peel and the remaining milk. Cook over moderate heat and
bring to boiling point for 3-4 minutes, whisking all the while. Cook until
thickened. Set the cream aside to cool Add finely crushed AMARETTO d'ITALIA
to the cool pastry cream and mix well. Distribute the cream in some custard
cups and garnish with VICENZOVO or MILLEFOGLIE d'ITALIA
Ingredients for 6 servings
Fresh cream 200g
VICENZOVO 100g lady fingers
MILLEFOGLIE D'ITALIA 175g puff pastry
AMARETTI D'ITALIA 50g
cherry liqueur (or others)
Pastry cream:
3 eggs
sugar 100g
flour 80g
milk 0.5l
lemon flavour (or grated lemon peel) vanilla flavour
a pinch of salt
Preparation
Whisk egg yolks, sugar and flour; pour in part of the milk in order to
obtain a smooth cream; add flavours, salt, grated lemon peel and the remaining
milk very slowly in order to avoid clots. Cook over moderate heat and
keep mixing until thickened. Chill it in the fridge.
Whip the fresh cream and carefully mix it with the cold pastry cream. Add some crushed AMARETTI D'ITALIA. Line the bottom of a plate with MILLEFOGLIE D'ITALIA and pour part of the cold pastry cream. Cover this cream with VICENZOVO, previously moistened with liqueur. Then, cover with some pastry cream and top with MILLEGOGLIE D'ITALIA. Cover the whole cake (top and sides) with the remaining pastry cream in order to stick the crumbled remaining MILLEFOGLIE D'ITALIA.
Dust the cake with icing sugar and decorate with chocolate chips.
