Last year I got a passion if no more for a typical Italian dessert that I pouted for quite a time: the tiramisu. The classical one is done with marsala and coffee, something that I don’t really appreciate. Nevertheless there was one recipe that I tried with summer fruits. A success.
This year La Cucina Italiana proposed a new challenge, that is to bake our own tiramisu and propose them the recipe. What I am doing right now. My recipe is actually a mix of some classical tiramisu andothers recipes, adapted to my taste and craving. It turned out to be a very girly tiramisu, a strawberries one, all in pink, white and some green for the look!
Once I read from a recipe of Alba Pezone that a zabaglione (done with marsala in that example) mixed with mascarpone kind of ligthen the dessert. Zabaglione is one of my favourite dessert, but with champagne or white sweet wine. So I got the idea to do the zabalyone with Prosecco, mix it with the mascarpone and bake the tiramisu with strawberries… shouldn’t be that bad no?? And in fact it was just great. For the biscuits I saw in the blog of Mercotte a couple of months ago that she did the biscuits roses de Reims (impossible to find here in Roma). They are pink and really crunchy. I kept the recipe in mind since then and could not resist for the occasion, I substituted the classical savoyard with them. That’s the story of the tiramisu making of.
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