As you know,latelywe have spent a lot of time together with our Communityorganizingsocial contestsfor all tastes… but the latest news fromTiramisùWorld Cupis simply crazy: a series oflive conversationsfrom ourFacebookpage and ourYouTube channel to share the exciting stories of somefriends of theTWC.
And to get off on the right foot, we had the honor and pleasure of hosting our great friend, renowned international pastry chef and President ofF.I.P.G.C.RobertoLestani, who for the occasion revealed to us the3 mistakes not to make to prepare astunningtiramisu!
Mistake n.1:excessively whipping the mascarpone!
A tricky phase that of whipping the mascarpone, which, as the Master says, cannot be taken lightly.The purpose of this phaseis to incorporate air inside theproduct, butbe careful not to exaggerate: the excessive whipping would in fact lead to the solidification of fat making the mascarpone solid,to the detriment of the creamy effect that should instead maintain the tiramisu. By making this mistake, Master Lestani warns us that a small surface film would form that at the moment of tasting would ruin the perfect harmony between the ingredients.
Mistake n.2: once together, don’t immediately mix the yolks and sugar!
Onceis time to combine the egg yolks with the sugar, MasterLestaniadvises you to mix the two ingredients immediately, otherwise you will“burn the yolk”(cit.). But what does that even mean? The Master explains that, since all sugars are hygroscopic, i.e. they have the capacity to absorb water molecules, when the sugar molecule comes into contact with the yolk molecule the first one starts to dehydrate the second one, causing the formation of annoying lumps that would affect the perfect success of the dessert! The Master therefore recommendsto mixthe two ingredients immediately in order to partially dissolve the sugar and create a perfect amalgam!
Mistaken.3: Neglect stratification!
As a true professional, MasterLestanirecalled that the balance between the different layers of tiramisu is FUN-DA-MEN-TAL! That’s why he recommendsto lookfor the right proportion between the cream and the biscuit, avoiding the prevalence of one layer rather than the other that makes up the tiramisu! But the Master has also opened a small note on the soaking, which we at theTiramisùWorld Cup always remember to be an equally important element for the success of the dessert.
If you are curious to discover new guests in the next “UnTiramisùcon…” meetings, follow ourFacebookpage and read theprogram!🤩
