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Tiramisu' Fiorentino

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ciao Nigella! I'm from Florence (Italy) and believe me this is the best Tiramisù of the world!!! Easy easy... just love it!

Ciao Nigella! I'm from Florence (Italy) and believe me this is the best Tiramisù of the world!!! Easy easy... just love it!

Ingredients

Serves: 9

Metric Cups
  • 5 medium eggs
  • 5 tablespoons granulated sugar
  • 500 grams mascarpone cheese
  • 200 grams pavesini biscuit
  • 250 millilitres espresso coffee
  • 250 millilitres water
  • 100 grams crumbled almonds
  • cocoa powder (to dust)
  • 5 medium eggs
  • 5 tablespoons granulated sugar
  • 17⅔ ounces mascarpone cheese
  • 7 ounces pavesini biscuit
  • 9 fluid ounce espresso coffee
  • 9 fluid ounce water
  • 3½ ounces crumbled almonds
  • unsweetened cocoa (to dust)

Method

Tiramisu' Fiorentino is a community recipe submitted by sabri.kerry and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the egg yolks with the sugar.
  • Add the mascarpone and continue to mix very gently with a fork.
  • Whip the egg whites until stiff and add it very gently to the above cream with the crumbled almonds to obtain a creamy mixture.
  • Mix the espresso coffee with the water.
  • Dip and take immediately out one biscuit at a time in the espresso coffee and make a base in a baking dish. Pour half of the creamy mixture and then another coating of biscuits still dipped in the coffee. Pour the other half of the creamy mixture and then the last coating of biscuits still dipped in the coffee.
  • Dust with cocoa powder.
  • Put in the fridge and leave for at least 12 hours.
  • Mix the egg yolks with the sugar.
  • Add the mascarpone and continue to mix very gently with a fork.
  • Whip the egg whites until stiff and add it very gently to the above cream with the crumbled almonds to obtain a creamy mixture.
  • Mix the espresso coffee with the water.
  • Dip and take immediately out one biscuit at a time in the espresso coffee and make a base in a baking dish. Pour half of the creamy mixture and then another coating of biscuits still dipped in the coffee. Pour the other half of the creamy mixture and then the last coating of biscuits still dipped in the coffee.
  • Dust with unsweetened cocoa.
  • Put in the fridge and leave for at least 12 hours.
  • Tell us what you think