Here's a sweet surprise from Chef Michele Casadei Massari, owner of several cafés and a restaurant in the Upper West Side neighborhood, Lucciola, which remains open for takeout, wine delivery, and virtual aperitivo.
From Bologna to New York City, chef Casadei Massari was happy to join the #LCIchallenge and prepared a delicious tiramisù sharing the recipe with La Cucina Italiana readers.
Wafer Tiramisù by Chef Michele Casadei Massari
Ingredients:
1000gr mascarpone cheese
10 egg yolk or 250gr of liquid egg yolk
250gr sugar
100ml water
20gr gelatin powder (optional to be added in the eggs and water mix)
700ml heavy cream + 70gr confectionary sugar or granulated
chocolate powder or shaved
Method:
Heat water and sugar in a pan to 240-248 max degrees F. Add the sugar water to the egg yolk and mix with a hand mixer till soft and pale.
Add mascarpone, stir with a spatula and sparingly with a hand mixer till mixed.
Whip the heavy cream with sugar separately.
Mix the whipped cream with the mascarpone mix.
Refrigerate to chill.
Take a glass cup, pour a layer of mascarpone cream, then add a layer of wafer (my favorite are Loacker Espresso Quadratini), pour another layer of mascarpone and close it with a nice touch of powdered chocolate or chocolate crumbles on top.
Or get creative, I like to add Raspberries to my recipe and add a second layer of wafer to top the tiramisù, but you can play with it and have fun!
Chef Michele Casadei Massari dedication: “An innovation twist over an easy, quick and elegant tiramisù illuminated with Artemide lamp (model Mykonos, hand blown), a great element of Italian design that brings light to a great Italian classic”.
photo credits: Riccardo Piazza
