TIRAMISU CREAM • sugar 200 g • water 70 g • pasteurized egg yolks 176 g • marsala 65 g • isinglass 6 g • Seirass ricotta 500 g • cream 350 g Make a pâte à bombe, bringing the sugar and water to 121°C to form a syrup. Drizzle it into the whipped yolks. In the meantime, warm the marsala and add the isinglass that was previously rehydrated and then squeezed to remove the excess water. Combine the mix with the pâte à bombe, add the cheese and continue to beat until cool. Leave to rest in the fridge for two hours. Finally, whip the cream and add it to the previous mix. COFFEE GELATIN • espresso coffee 200 g • isinglass 2 g Prepare the coffee, add the isinglass that was previously soaked in water and then squeezed. Set aside for four hours. SAVOIARDI LADYFINGERS • eggs 8 • weak flour 160 g • potato starch 40 g • sugar 200 g Separate the egg yolks from the egg whites, beat them separately with 100 g of sugar. Do the same for the egg whites and the remaining 100 g of sugar. Add the egg whites and the previously sifted flour to the well-beaten yolks. Line the baking trays with baking paper, form the savoiardi, sprinkle them with powdered sugar and bake at 140°C for 10 minutes, then lower the temperature to 80°C and leave them to dry in the oven for 30 minutes. ASSEMBLY Pour the first layer of tiramisu cream into a baking dish, distribute the savoiardi, cover them with coffee gelatin, then continue to build layers in this same order, ending with cream. Sprinkle the surface with unsweetened cocoa powder. 39
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