I Introduce Myself

I close the eyes and think at beautiful moments passed in the places that I have had the pleasure to visit.

The memory of the words exchanged with people that I will not meet more, feel smell of a cake eaten for case in a place for case and…not forget more the sapore..

Conserve of every place the colors, the scents, the culture.

I'm Italia of the south, I have 35 years and two beautiful twin children . Open this blog is for me like opening the doors of my house, propose my recipes and receive the yours, make known to you our traditions and know those yours, to make along travel through the wealth of the foods that my earth offers every day and portami to house something of yours. I am Italian, and I decided to write a blog in English to learn (I ask excuse for the errors!!) and because I would want to share all this with who as me through the kitchen it succeeds to dream…

Friday, October 21, 2011

ITALIAN TIRAMISU (TIRAMISU CON PAVESINI)




It is characterized by the intense flavor and delicate, and is a classic of Italian pastries.
The ingredients are mascarpone cheese, coffee, sugar, biscuits savoiardi, eggs and cocoa
I personally respect the original recipe except for the use of raw eggs and I substitute  savoiardi with pavesini
In this way, adults and children can eat it safely and does not change the flavor of the original.




Ingredients

4 egg yolks
7 / 8 cup (200gr) sugar
3, 38 fl. oz (100ml) water
8,45 fl. oz (250ml) whipped cream
8, 81 oz. (250gr) mascarpone
8, 81 (250gr) pavesini
coffee
cocoa



In Food Processor whisk the eggs yolks at low speed.
Heat water in a pot and sugar and bring to a temperature of  113 F° (45°)
I use a kitchen thermometer.
Pour the liquid into the eggs and increase the speed of food processor
The mixture should double the volume and become soft and fluffy.
Add in the whipped cream.
In a square baking dish arrange the pavesini dipped in coffee, side by side until covering the bottom of the mold
Pour half the mixture.
Repeat a second time (distribute the pavesini, pour the remaining cream).
Sprinkle with plenty of cocoa
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