We The Italians | Italian cuisine: Summer Tiramisù

Italian cuisine: Summer Tiramisù

Italian cuisine: Summer Tiramisù

  • WTI Magazine #152 Jun 25, 2022
  • 238

Let’s welcome the summer of 2022 with a creative version of Tiramisù, the king of Italian desserts. As an Italian Food specialist and brand ambassador for Matilde Vicenzi, it is always a pleasure to experiment with new recipes, new ingredients, and flavors. I named this tiramisù Estate Italiana (Italian Summer) because it reminds me of a summer day at the beach along the southern Italian coast. It has a sweet and tangy aroma with a crunchy twist. All types of citrus will work great with this recipe. 

Ingredients: 7.05 oz Vicenzovo ladyfingers; 8 oz Cantuccini Matilde Vicenzi, crushed; 8 oz mascarpone cheese; 5.3 oz plain greek yogurt; 8 oz heavy whipping cream, chilled; 5 tbsp of granulated sugar; zest of 1 lime; 2 cups chopped strawberries; 2 cups of milk + 1 tbsp vinsanto. Lime slices, strawberries, edible flowers, and gold to garnish 

Preparation

In a medium bowl whisk together mascarpone, greek yogurt, sugar, and lime zest. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone and yogurt cream. Soak the Vicenzovo ladyfingers in the milk and vinsanto mixture. In a baking dish, alternate layers of Vicenzovo ladyfingers, mascarpone cream, crushed cantuccini, and strawberries. Chill in the fridge for at least two hours. Garnish the Tiramisù Estate Italiana with slices of lime, strawberries, edible flowers, and gold before serving