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.