Angela Tiramisù


  • 5 eggs
  • 150g sugar
  • 500g mascarpone Santa lucia or Granarolo
  • 500g Savogliardi cookies
  • 1 tablespoon of brandy
  • milk
  • salt

Whip the egg whites with a pinch of salt. Mix egg yolks with sugar, then add mascarpone until you get a smooth cream while continuing to stir, add a tablespoon of brandy. Add the egg whites to stiff peaks, stirring from the bottom upwards so as not to disassemble them.

Quickly infuse the Savogliardi in the long coffee mixed with a little milk, and put them in a baking pan / pan to form a first layer of Savogliardi. Add the cream previously created to cover the Savogliardi. Create another layer or not to personal taste.
At this point put in the fridge for at least 2 hours, and sprinkle with bitter cocoa before serving at the table.
For those who do not like the sensation of cocoa powder in the mouth can dust it before putting it in the fridge so that it remains more compact.

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