Laura Gioia of Essenza di Vaniglia has prepared a delicious summer tiramisu recipe for us.
"There are many summer variants of this delicious dessert and the one that is most popular is the eggless version, which is fresher and lighter. For my summer tiramisu, I therefore left out the eggs and replaced part of the mascarpone with cow's ricotta. There is no coffee, but I added an explosion of flavour with a spoonful of pistachio paste in the cream. The base is the super fresh and irresistible red note of wild strawberries. Now you may be wondering, what about the ladyfingers? Well the biscuit is actually there, but it serves as a treasure chest for this special treat!
In fact, for my single-portion tiramisu I didn't use any bowl or mould, but I made it with Foodrinks' Chocup Maxi, which is a 120 ml cup made of wafer biscuit (Parisian type) covered with delicious 60% pure Belgian dark chocolate. I think this is a brilliant idea not only for serving hot and cold milk breakfasts and snacks or for enjoying coffee or cappuccino, but also for serving amazing ice creams and desserts. Just think what a treat it will be for your guests when you bring to the table a tray full of these tasty little cups, into which they will plunge their spoons and find a soft pistachio tiramisu cream, lots of fresh wild strawberries and a crunchy, mouth-watering wafer shell ready to be devoured!"
Topping:
Fresh strawberries and chopped pistachios, just enough
Wash the wild strawberries, and gently boil them down on a dish towel or paper towel. If we are using strawberries, dice them .
In a pan, pour the sugar, the strawberries and the agar agar. Then put it on the burner and cook for 5 minutes.
Turn off the flame and leave to cool (do not cool completely otherwise it will become solid).
Place a spoonful of wild strawberries in the bottom of the wafer cup and place it in the freezer.
In the meantime, in the bowl of the planetary mixer, which we will have previously chilled in the fridge, combine the sifted ricotta, the mascarpone (cold from the fridge) and the sugar; whisk for 3-4 minutes and add the pistachio cream. Keep mixing with the electric whisk.
Remove the wafer cups from the freezer and fill the remaining ones with clumps of mascarpone and pistachio cream (I used the large, smooth nozzle).
Place in the freezer for a couple of hours, or in the fridge for at least 3 hours.
Cover with chopped pistachios and strawberries (or fresh strawberry cubes) and serve.
Recipe by Laura Gioia of Essenza di Vaniglia
