Surely, the Tuscan version of tiramisù is one of the most beloved, well-known and widespread dessert recipes in Italy. But that's not all. Tiramisù, like all the great classics, is also among the desserts that are most often ‘re-interpreted’ by chefs the world over: changes, innovations, retouches, additions related to taste, season and what’s trending... you can try tiramisù in its strawberry version or pineapple, without espresso or cocoa, topped instead with exotic ingredients or other glamorous touches.
Chef Peter Brunel's Tiramisù
Peter Brunel’s recipe for tiramisù is undoubtedly Interesting and delicious; this is the executive chef of the Lungarno Collection, a Michelin starred restaurant. His tiramisù blends perfectly with the typical fine-dining meal of the Tuscan tradition: crunchy cantucci cookies and the fragrant vin santo combine with the softness of mascarpone cheese for a surprising result; the chef proposes it at the Caffè dell'Oro, a bistro whose gastronomic menu embraces breakfast and lunch, aperitif and dinner. The name of the restaurant is a tribute to the Florentine tradition of goldsmiths and the charm of the Tuscan capital can be felt in every corner of the restaurant: there’s an extraordinary view of Ponte Vecchio, the atmosphere is romantic and the flavors rich and delicious. Just like this version of Tuscan tiramisù, a dessert you absolutely have to try: "The particularity of Tuscan tiramisù is the crunchiness! Classic tiramisù is made from ladyfinger biscuits, espresso, mascarpone cream and bitter cocoa powder. Our tiramisù is made from mascarpone cream, bitter cocoa, cantucci di Prato and vin santo. The cantuccio cookie, with nuts inside, creates the crunchy effect.” The words of the chef himself.
Tuscan Tiramisù Recipe by Peter Brunel
Ingredients:
1 lb mascarpone, 1 lb paté à bombe, 1 lb of 35% cream, Cantucci, Vin santo, Cocoa powder
For the pâté à bombe:
6 oz egg yolks, 12 oz sugar, ½ glass of water
To make the pâté à bombe, mix all the ingredients and heat on the stovetop until they reach 180 °F. Whip or whisk the mixture until cold, using an electric mixer (optional). Using an electric mixer, whip the cream and mascarpone cheese together until smooth. Make the tiramisù cream by mixing cream, mascarpone and paté à bombe.
For each portion, soak three cantucci cookies in vin santo and transfer them to single- serving dishes. Cover with the cream layer and complete by sprinkling with cocoa.