Even if the “classic” Tiramisù is considered one of the best known and delicious Italian desserts, in the recent years many styles of the original recipe have been served in many restaurants all around Italy. Here you will find a style that will make you forget for a moment the original one. (A recipe from “Tiramisu Amore Mio” by Varinia Cappelletti & Edoardo Cecotto.)
Chocolate and Red Chili Tiramisù
INGREDIENTS:
Makes 4-6 servings
• 1 Cup 8 Oz. (226 g.) Mascarpone cheese (room temperature)
• 3 Eggs
• 4 Tbsp of sugar
• Pinch of salt
• 7 Oz. (200 g.) Sponge cake
• 1 Tbsp of vanilla extract
• 3 Tbsp of water
• 3 Tbsp of cocoa powder
• 1 Tbsp of chili powder
DIRECTIONS:
How to make the basic cream
1. With an electric mixer, beat the egg whites until stiff. Add a pinch of salt and 1 Tbsp of sugar while mixing
2. In a separate bowl, beat the egg yolks, adding 3 Tbsp of sugar. Beat until the mixture has a consistency of mousse (about 3-4 minutes)
3. Add the mascarpone cheese to the egg yolk mixture. Beat quickly at a reduced speed until creamy. Using a wooden spoon, fold in the egg whites how to make the chocolate and chili cream
4. Add 4 Tbsp of cocoa powder and chili powder in to the “Basic cream” (“Chocolate and Chili cream”)
5. Gently mix with a spoon how to make the tiramisù
6. In a separate bowl combine a Tbsp of vanilla extract and 3 Tbsp of water
7. Cut Sponge Cake into vertical slices exactly 1/4 inch thick. You can use the small pieces to fill in any gaps
8. With a pastry brush moisten the sponge cake with the vanilla extract
9. For this dessert use one of the following containers: 9×9 cake pan (glass, plastic, ceramic, alluminium): Glasses (8 or more Fl. Oz.): Bowls (8-12 Fl. Oz.) place a layer of the “Chocolate and Chili cream” then the sponge cake soaked in a vanilla extract. Repeat for 2 layers.
10. Sprinkle the top with cocoa powder
11. Chill at least 2-3 hours before serving
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