Tiramisu with Pavesini
by Tavolino
A light and crumbly variation of the classic Italian tiramisu, replacing traditional ladyfingers with Pavesini cookies, dipped in coffee and layered with a rich mascarpone cream prepared with pâte à bombe.
Ingredients
- Mascarpone 500 g
- Pavesini 125 g
- Egg yolks 48 g
- Sugar 130 g
- Water 40 g
- Coffee (moka pot) 100 g
- Unsweetened cocoa powder to taste
Preparation
- 1
Prepare the coffee with a moka pot (100 g) and let it cool in a large bowl.
- 2
In a small saucepan, heat 40 g of water and 130 g of sugar until it reaches 121°C to create the syrup for the pâte à bombe.
- 3
Beat 48 g of egg yolks with an electric mixer, pouring in the hot syrup in a thin stream, and continue beating until the mixture cools down.
- 4
In a separate bowl, work 500 g of mascarpone with a spatula to soften it.
- 5
Gently fold the pâte à bombe into the mascarpone, mixing from bottom to top so as not to deflate the mixture.
- 6
Take a baking dish and create a thin first layer of cream on the bottom.
- 7
Quickly dip the 125 g of Pavesini in the cold coffee, being careful not to soak them too much.
- 8
Arrange the dipped cookies in the baking dish to form the first layer.
- 9
Cover the layer of Pavesini with a portion of the mascarpone cream, leveling it well with a spatula.
- 10
Repeat the process, creating a second layer of cookies and finishing with the remaining cream.
- 11
Let the tiramisu rest in the refrigerator for at least 2 hours before serving.
- 12
Before serving, dust the surface with plenty of unsweetened cocoa powder (to taste).