Zgodbe na krožniku
Izpostavljeno Recepti Recepti + stiliranje Sladica Sladica

Tiramisu di Stefania

⎨SI⎬ Tiramisu di Stefania

Časi so taki, da ostajamo doma in lahko le obujamo spomine na pretekla potovanja, izlete, ljudi, ki smo jih spoznali in tudi hrano, ki se nam je za vedno vtisnila v spomin. Eden izmed mojih najljubših spominov sega v leto 2011, ko smo se spoznali s Stefanio v prelepi Toskanski vasici Montefioralle, kjer živi in kulinarično ustvarja. Za mnoge od nas Stefania živi sanjsko službo. Sredi idilične vasice, v stari kamniti hiški vodi kulinarične delavnice za ljudi iz celega sveta, ter jim predaja znanje o italijnaski kuhinji skozi družinske recepte. Stefania ima tudi svoj0 knjigo, kjer si vsi ti krasni recepti zapisani. Tako preprosti, a tako slastni!

Danes z vami deliva Stefanijin tiramisu, kjer se mi je še posebno vtisnila v spomin postrežba te imentitne italijanske sladice. Ker smo takrat Steafnio malo presenetili in nismo bili napovedani, nam je skuhala tako dobro kosilo, ki smo ga zaključili prav s tiramisujem. Prinesla ga je na starinskem jušnem krožniku s štirimi žlicami in s prijatelji smo ga snedli kar skupaj iz krožnika, kot v dobrih starih časih. In to me je navdihnilo za stajling, ki si ga lahko ogledate na spodnjih fotografijah.

Upava, da si boste s tem receptom malo posladkali te grenke dni.

Poskusi tudi: https://zgodbenakrozniku.si/kulinaricno-komuniciranje/recepti-stiliranje/cemazevi-rezanci/

 

⎨EN⎬ Tiramisu di Stefania

For all of us now it’s the time to stay at home and think about our travels, people we have met and also the food that has been forever imprinted in our memories. One of my best memories goes back to 2011, when we met Stefania in the beautiful Tuscan village Montefioralle, where she lives and works. For many of us, Stefania lives a dream job. In the middle of an idyllic village, in an old stone house, she hosts culinary workshops for people from all over the world, and teaches them about Italian cuisine through her family recipes. Stefania also has her own book where all these great recipes are written. So simple, yet so delicious!

Today we share with you Stefania’s tiramisu, where I was especially impressed with the plating of this impressive Italian dessert. We surprised Stefania a bit, we were unannounced, but she still cooked us such a good lunch, which we ended with tiramisu. She brought it on a rustic soup plate with 4 spoons and we eat it right out of the plate, just like in the good old days. And that inspired me for the styling you can see in the photos below.

We hope that with this recipe we can sweeten up these bitter days.

Try also: https://zgodbenakrozniku.si/kulinaricno-komuniciranje/recepti-stiliranje/cemazevi-rezanci/

 

Sestavine (za 12 porcij)

  • 500 g mascarpone
  • 12 baby piškotov (po želji lahko tudi več)
  • 6 jajc
  • 8 žlic sladkorja
  • 2 dl skuhane in ohlajene kave
  • 0,3 dl ruma (moj dodatek k Stefanijini verziji)
  • grenak kakav v prahu
  • stepena sladka smetana (po želji)

Priprava

  1. Ločimo beljake in rumenjake.
  2. Beljke stepemo in damo na stran.
  3. Rumenjake penasto zmešamo s sladkorjem. Mešamo vsaj 10 minut.
  4. Nežno vmešamo mascarpone ter nato še beljake.
  5. V kavo dodamo malo ruma in v to mešanico potopimo baby piškote.
  6. Na krožnik zložimo najprej kavne piškote, nato kremo in posujemo z grenkim kakavom v prahu.
  7. Shranimo v hladilnik vsaj za 1 uro pred serviranjem.
  8. Servirate ga lahko z dodatkom sladke smetane.

 

Ingredients

  • 500 g mascarpone
  • 12 ladyfinger cookies (or more if you like)
  • 6 eggs
  • 8 tbsp sugar
  • 2 dl cooked and cooled coffee
  • 0,3 dl rum (my touch to Stefania’s version)
  • bitter cocoa powder
  • whipped heavy cream (if you like it)

 

Preparation

  1. Separate egg yolk from egg whites.
  2. Whip egg whites and set aside.
  3. Mix egg yolks with sugar for at least 10 minutes.
  4. Gently , by hand, mix mascarpone into the yolk mizture. And then also the egg whites.
  5. Add rum to the coffeee and dip ladyfingers into it.
  6. Use a deep soup plate. First add coffee ladyfingers, then the mixture and spinkle with cocoa powder.
  7. Refrigerate at least 1 hour before serving.
  8. Serve with freshly whipped heavy cream.

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