You know L’Antica Pizzeria Da Michele as the masters of Neapolitan pizza, but hidden at the end of their menu is their incredibly tasty tiramisu.
From the mind of Chef Antonio Giordano from Da Michele in Hollywood, CA. comes a remarkably simple recipe for one of the most delicious Italian desserts.
So, while you’re staying at home and fixating on the news, distract yourself with these pizza impresario’s tantalizing tiramisù.
Tiramisù recipe by chef Antonio Giordano
Makes 6-8 servings
Ingredients:
7 egg yolks
7 egg whites
240 grams white sugar
1000 grams of mascarpone cheese
3 cups of espresso
Box of Italian Savoiardi ladyfingers
Unsweetened cocoa powder
Method:
Make the espresso so it’s ready for soaking the Savoiardi and has time to cool.
In a stainless-steel bowl, whisk the egg whites until fluffy and put aside.
In a separate stainless-steel bowl, whisk the egg yolks with the sugar for 10 minutes.
Slowly add the mascarpone while whisking the egg yolks.
Once the egg yolks and mascarpone are creamy, add the egg whites and continue to whisk until you have a uniform cream.
Quickly dip three Savoiardi into the espresso and line them side-by-side in a serving dish.
Layer the cream on top of the Savoiardi.
Dip three more Savoiardi in the espresso and stack on top.
Layer the cream on top of the next row of Savoiardi.
Continue until you have the height you desire.
Once finished layering, sprinkle cocoa powder on top.
Let rest in the refrigerator for 3+ hours.