Pavesi Pavesini (200g)

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Alternate sponge cakes with mascarpone cream, like the madeleines above, or break financiers to make tiramisu in jars. 23. Brownies

Fold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture. Smooth the top and dust with the cocoa powder. Refrigerate for 2–3 hours before serving. Italian Lingue di Gatto or French Langues de Chat, made with simple ingredients such as flour, egg whites, butter, sugar, and vanillin, can also be used for preparing tiramisu. Sardinian Savoiardi, Pistoccheddus, or Pistoccu de caffei are a little larger, flatter, and harder than their Savoyard cousins. Pavesini biscuits were invented and patented in 1948 to differentiate their appearance from classic ladyfingers. Since they will not be cooked, also opt for extra-fresh eggs (with a long use-by date), better organic, or at least free-range.In a large mixing bowl, loosen the cold mascarpone (right from the fridge) with a fork, add Marsala, and whip until creamy. With an impressive selection of popular substitutes for ladyfingers, you are now ready to create your own version of tiramisu. French macarons are used to make single portions of tiramisu - tiramisu in jars. Made without coffee, the dessert is kid-friendly. Dip them in cold or warm coffee for better soaking, and make a cookie layer at the bottom of your dish. Don't hesitate to make and serve your tiramisu in individual cups: either verrine or ramekins. Whether you are hosting a large gathering or want an individual serving size - this style will be sure not to disappoint.

The sugar should be dosed according to the rule of half and half—meaning one half will be whipped with the yolks and the other with whites. This way the cream will be soft and compact at the same time, and the sugar won’t be perceptible. Now assemble the tiramisu. Soak the biscuits one by one in a mixture of your chosen alcohol and water, or the orange juice; then hold the biscuit vertically and squeeze out the excess liquid before placing it on a plate. Halve the biscuits, then put a single layer in the bottom of six glass tumblers. Serve well chilled. Slice tiramisu into servings with a sharp knife, clean it between the cuts or scoop it onto plates. A metal serving spatula helps remove the slices. Recipe variations Fold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture.

The right biscuits

Crush macarons with your hands, and place them at the base of the jars. Then make a layer of cream, and crumble another layer of macarons. Finish with cream and cocoa powder. 26. Wafers Meanwhile, beat together the egg yolks, cornflour and sugar with a wooden spoon until smooth. Add a ladleful of hot milk to the mixture and whisk immediately. If you live in the United States, opt for the Galbani brand; Bel Giosi and Vermont Creamery are ideal for tiramisu too.