Tiramisu with “Aspro Pato” Semi-Sweet White Table Wine

Tiramisu with “Aspro Pato” Semi-Sweet White Table Wine

Ingredients

36 ladyfingers 
750 g mascarpone cheese 
2 egg yolks
100 g sugar
80 ml "Aspro Pato" Semi-Sweet White Table Wine
150 ml espresso coffee 
¼ tsp. salt
25 g cocoa powder
150 g sour cream

 

Execution

Prepare three espresso lungo and pour them in a rectangular container.
Add the "Aspro Pato" Semi-Sweet White Table Wine and stir.
Leave it aside for the temperature to drop and prepare the cream.
Use a whisk to beat the yolks with the sugar for 2-3 mins, until the mix becomes thick and has a pale color.
Add the mascarpone in the mix one by one and beat with the whisk until it is soft and viscous.
Add the salt, 2 spoonfuls of the coffee mix and "Aspro Pato" Semi-Sweet White Table Wine, as well as the sour cream. Beat them with a whisk until you the texture is relatively fluid.
Take the ladyfingers one by one, dip them instantly in the mix with the coffee and the "Aspro Pato" Semi-Sweet White Table Wine and align them inside the  baking tray.
Once the entire surface of the baking tray has been covered in ladyfingers, use a spoon to also soak them on top, so that they do not feel flabby and watery when the tiramisu is ready.
Spread half the cream on top of them and straighten it out, so as to cover all ladyfingers.
Add a second row of ladyfingers as before, lightly dipped in the mix with the coffee and the "Aspro Pato" Semi-Sweet White Table Wine, soaking them on top with a spoon and covering with the remaining cream.
Sprinkle the cocoa powder over the entire cream surface, cover the tray with cling film and refrigerate for at least 8 hours.