Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Tiramisù by Nicola Zamperetti
Top chef Nicola Zamperetti shows Falstaff how he prepares one of Italy's most popular dessert creations.
Preparation time: 7 hours
Creative Concept: Florence Wibowo
For the mascarpone mousse
| Ingredients (4 servings) | ||
|---|---|---|
| 20 | ml | Water |
| 75 | g | Sugar |
| 2 | Egg yolk | |
| 250 | g | Mascarpone |
| 75 | ml | Whipped cream |
For the biscotti
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Egg whites | |
| 55 | g | Granulated sugar, fine |
| Some granulated sugar, coarse | ||
| 1/2 | g | Salt |
| 2 | Egg yolk | |
| 35 | g | Flour |
| 30 | g | Cornflour |
For the completion
| Ingredients (4 servings) | ||
|---|---|---|
| 75 | ml | Coffee |
| 3 | g | Cocoa powder |
Preparation of mascarpone mousse:
- Boil the sugar and water in a small sauté pan at 120 °C. Place the egg yolks in the bowl of a food processor and beat with a whisk. Slowly add the hot sugar syrup while stirring.
- Beat the whipped cream until stiff and stir half of it into the mascarpone until smooth. Add this mixture into the egg yolks. Finally, carefully fold in the remaining whipped cream.
Preparation of sponge fingers:
- Beat the egg whites with a food processor and whisk. While continuing to beat, gradually add the sugar and beat until creamy and stiff.
- Mix in the egg yolks and finally carefully mix in the flour sifted with the starch using a pastry card.
- Pour the mixture into a piping bag with a large nozzle and pipe onto baking paper in a classic finger biscuit shape. Sprinkle with a little coarse granulated sugar and bake at 180 °C for 10 minutes.
Preparation Completion:
- Dip the sponge fingers briefly in the coffee and arrange in layers in a mold, alternating with the mascarpone mixture. Finish with a layer of mascarpone and sprinkle with the cocoa powder.
- Chill the tiramisu for 6 hours.
The Falstaff wine recommendation
Villa Caviciana
2017 Maddalena Rosso Lazio IGT (91 Falstaff points)
Rich peach fruit, ripe strawberries and plums on the nose, very fragrant and open-hearted. Clear, sweet fruit on the palate, brilliant and with crisp acidity, not ponderous.
villacaviciana.com
Bright, brightening ruby red. Rich peach fruit, ripe strawberry and plum on the nose, very fragrant and open-hearted. Clear, sweet fruit on the palate, brilliant and with crisp...
Lazio, Italy
Recipe from the Falstaff cookbook "The best recipes in Italy".
