Tiramisù di Iginio Massari, ricetta classica e iconica del Maestro dell’Alta Pasticceria

Scopri il tiramisù dei Pastry Chef più amati d’Italia, Iginio e Debora Massari, un dolce classico rivisitato con un tocco da Alta, anzi Altissima, Pasticceria: la scelta ideale per concludere il 2023 e dare il benvenuto al 2024 con gusto e raffinatezza! In questa esclusiva video-lezione tratta dal corso dedicati ai dolci di casa, i Maestri condividono tutti i segreti per creare un dessert straordinario.

La loro versione aggiunge eleganza e raffinatezza al dolce tradizionale, con una crema al mascarpone a base di crema pasticcera e una bagna al caffè arricchita dal liquore. Ma non solo: imparerai anche a preparare dei savoiardi perfetti, arricchiti con fecola per una consistenza unica.

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Auguriamo a tutti voi Acadèmici un felicissimo anno nuovo, pieno di dolcezza e successi in cucina!

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SCARICA LA RICETTA COMPLETA: https://ac.academia.tv/ricettario_tiramisu_massari

00:20 INGREDIENTI
00:55 CREMA PASTICCIERA
06:09 CREMA MASCARPONE
09:32 PREPARAZIONE SAVOIARDI
14:04 COTTURA SAVOIARDI
16:33 PREPARAZIONE BAGNA
19:02 COMPOSIZIONE TIRAMISÙ
22:50 GUARNIZIONE E PRESENTAZIONE
23:22 RECAP RICETTA

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LESSON 2 Tiramisu Let’s start with this first lesson with tiramisu, a dessert that conquers all palates Because there are fabulous creams, dreamy shades of coffee and innovative creams, even if they follow 100% tradition. Debora is a specialist for this And now, let’s get started!

The first thing we need to prepare for tiramisu is the pastry cream, which is made with egg yolks, rice starch, sugar, lemon, vanilla pod and milk. I I recommend preparing two small whips two spatulas, a smart grater, a saucepan to boil milk and a saucepan to cook the cream

And a bowl to put in the blast chiller To let it cool immediately. And now, let’s begin! Pour the milk into a saucepan and bring it to a boil In the meantime, carve the vanilla pod because we need to add the aromas to the milk

The vanilla has to be incised lengthwise. Make a central cut, open it and take out the vanilla seeds Add the lemon zest That is why it is called a smart grater. Debora can see what she’s doing

With a regular grate, the lemon stays over the grater and you can’t see what you are doing, the right amount you need The lemon zest contains the essential oils. Increase the intensity and meanwhile You can do it yourself right? Yes. Put the rice starch with the sugar and mix it

So it doesn’t make lumps. Here Then, pour in the egg yolk With a whisk, the softer one, mix it in. There is no need to whip, because once it is cooked, the volume it acquired in whipping it will dissipate when cooled

Sorry, in the meantime I put this bowl in the blast chiller. You need just 5/10 minutes to cool the bowl in the blast chiller while in the freezer it takes even 15/20. Now the milk is coming to a boil

I use a strainer because I don’t want the lemon zest to fall inside our cream If you use milk that is not boiling, it will take longer to cook the cream The milk needs to be hot precisely to avoid an excessively long time in cooking

The milk boils at a temperature below one hundred degrees Now stir quickly and put it back on the heat Stir continuously to prevent the formation of lumps. When it starts to gain texture

It means that the egg proteins and starches are accomplishing their action, meaning the starches are gelling and the proteins are coagulating The correct temperature to reach is eighty-four degrees

Or if you don’t have a thermometer, when it starts to become thick. Don’t wait for it to get hard, but as it starts getting thick, take it out Because there is background heat that keeps cooking the cream It’s called thermal inertia. Almost there I’m going to get the bowl

If you put some energy into it, you create a real emulsion. Now the cream starts thickening Wait a moment while it continues to cook, you can see it doesn’t have to be very thick I got one that was already cold to be quicker

Good, brava! Here we pour it. The cream is nice, it’s shiny What you need is for the cream to be really shiny, not lumpy, and you’ll eat something special And now let’s keep stirring You have to stir the cream after cooking, because its heat has to drop below fifty-two degrees

If it stays above that temperature it becomes grainy and separates a little bit, unless you put a lot of starches and no longer make pastry cream, but pudding instead Now the pastry cream is ready, put a contact film. Don’t put the film like this on the bowl

But instead put it right in contact with the pastry cream, so that no oxygen gets in. The pastry cream is rich in yolks, therefore in fats and fats capture odors. So, if you put it in a refrigerator with any ingredient other than cake

It may still absorb other odors as well. Put it in the refrigerator for an hour or so, until it reaches a temperature of +4 degrees Here are the ingredients to start making the mascarpone cream. So, we have some mascarpone cheese, some liquid cream to bring the mascarpone to the correct density,

Because otherwise we’ll have lumps Then add the pastry cream instead of whipped egg which creates a bit of a problem for salmonellosis. And to lighten the cream, we put whipped cream This is not the traditional recipe, it is homemade, but still a reminder of the taste of the past

With a more appropriate technique to make everyone feel good But most of all, to make people have the desire to participate in this dessert It is certainly the safest option It is certainly the safest in terms of hygiene and food, it is unbeatable

Because one egg in 30,000 is contaminated with salmonella, so be very careful when using raw eggs You will find all the weights of the ingredients on the Acadèmia.tv cookbook. Start by putting the mascarpone in a bowl then add the liquid cream

Little by little, because if you put it all together it makes lumps Mascarpone is nothing more than cream subjected to an acid-thermal action so we are not going to add anything weird to the recipe. This mascarpone is very dense, so it should be diluted with the cream

The mascarpone has reached the correct density, so now we can add the cream When everything is homogeneous, add the whipped cream to make this cream even lighter Little by little I would like to make a technical note. If you whip the cream too much, it becomes grainy

And it has problems making the mascarpone cream not only visually enjoyable, but also good in taste Look how beautiful this cream is. I think you’ll eat the cream before you make it, this time I’ll allow it! I am doing what you do at home

Now the mascarpone cream is ready, so again put contact film and then put it back in the refrigerator. Store it in the refrigerator Be careful, because it is a cream that does not last more than 24/36 hours

Let’s start with the ladyfingers for tiramisu. The ingredients are egg yolks, egg whites, sugar, flour, starch, icing sugar, a little bit to put it on top, but we also put some caster sugar. We need a sieve A pastry bag with a number twelve nozzle

Two spatulas, a small whisk, two baking sheets with baking paper or parchment paper and a preheated oven at one hundred and eighty degrees. Your arms and Debora’s head I will use the stand mixer Good!

The ladyfingers have no milk, not even butter, so they are completely suitable for lactose intolerant people. I start whipping the egg whites to stiff peaks The method Debora does right now is the easiest method you can do at home

It’s a method in which we have to whip, as she said, the egg whites to stiff peaks and then drizzle the yolks, we don’t mix them so we just whip the egg whites for now. For what reason? So that everyone can succeed in making this product without any difficulties

Gradually add the sugar. At first, only 10% of the sugar, then when it starts to foam pour in the rest Meanwhile, I am pouring the starch into the flour When we say starch, we know it is a product made from potatoes Stir it a little bit to unify the powders Put it in

If you use room temperature eggs, it will take less time to whip them The eggs are whipping to stiff peaks As soon as you see fairly deep grooves And they are already forming Yes. Drizzle the yolk in

Whipped eggs can reach up to eight times the initial volume. Now I can start pouring the egg yolks We use this method mostly because we make fairly large quantities but it is the easiest method to get a great result

It has to run at high speed because it has to make a fairly consistent foam A couple of minutes or so When you see deep grooves, it means it is ready it will take four minutes of work tops Now, we’ll show you how to use the mixer

Without mixing our product with a spatula. Put half of the flour and starch Increase the speed to avoid making lumps Now lower it again Add the rest of the powders Slowly at first, and then increase Look how easy it is Great! Good! Ladyfingers are a classic. We use starch in the flour

Because we create a product that stays lighter when we eat it because usually ladyfingers are used in desserts or for dipping in marsala or in vermouth for example Some people eat them like this, because they are also good as they are. But starch does not give elasticity

If you want a more elastic product, easier to use, use the same amount of flour only Now to make it easier, do this thing here. Place the paper First put the nozzle, then seal it because otherwise it keeps coming out. Then put your hand in like this, and close the bag. Voilà!

Shape the ladyfingers Use a 12 nozzle, so twelve millimeters, to shape them. The length of the ladyfingers should be of about 10 centimeters They should be spaced approximately two centimeters apart, both laterally and vertically Here it is, put on some caster sugar like this

Why do we use caster sugar? Because we have a small amount of sugar inside And by putting a product on the surface, it’s the first one that hits the palate Since the ladyfinger is a quite dry kind of cookie, there is no liquid in the mouth

Because our brain, when there is an astringency, calls up the liquids through salivation But if we put sugar, salivation comes easily, and we don’t have to make this gesture with our cheeks that comes automatically. A little bit of icing sugar And now let’s bake it At 180 degrees for how long?

For eleven minutes with the door slightly open, or the valve for those who have the valve Let’s make the tiramisu syrup. We have the liqueur, instant coffee, water and sugar. First, add the water then put the sugar and the instant coffee. Add the liqueur at the last moment

When the syrup is cooling down If you don’t want to taste the alcohol, put it in when the syrup is boiling hot so that almost all the liquor evaporates, the alcohol evaporates, because the alcohol starts to evaporate at forty-five degrees

By the time we are in the boiling phase, that we have about one hundred degrees until the syrup drops to forty-five degrees, the water evaporates continuously If you have a coffee maker at home, make espresso coffee. So don’t make the syrup, put sugar in the coffee instead

And at the end some liquor, it gives you some energy Okay, it’s about to boil I got a whisk because with instant coffee we don’t want lumps to form Let’s add the liqueur now Let it cool and then the ladyfingers are ready to soak in the syrup

We are moving towards the finish line. The ladyfingers are cooked, the coffee syrup is ready use a baking dish of your choice. Take a pastry bag with an 8 millimeters nozzle The mascarpone cream is ready. If you don’t want to wash your hands with the syrup, I recommend wearing gloves

The cream looks wonderful I may eat some of it It’s wonderful because he made it Actually, you made it Here it is So place the pastry bag on the countertop. Dip the ladyfingers in the syrup Place them in the baking dish, covering the whole surface

You have to be fast when dipping them, because if you don’t, they break due to the starch If you only use flour they will have more structure But here we don’t want structure, they have to blend together with the cream

Make a very good exercise with the pastry bag. This dessert is much disputed from town to town it is disputed by those who supposedly invented it. Actually, it is the dessert of love for every Italian family

Because I don’t think they even invented the name. In the past, mothers and grandmothers used to beat the yolk with sugar, they would put coffee and the ladyfingers. Then they would tell the children that were having exams, or were a little pale, “eat this, it will cheer you up!”

In fact, the word tiramisu means cheer me up in Italian. There is a difference between the North and the South of Italy. In the North, we always use coffee while in the South, they have always used Marsala wine. You can see that we have a significant amount of cream here

The aromatic part is given mostly by the coffee, but the extremely enjoyable part is given by the cream Two layers of ladyfingers. Immediately afterwards, keep making cream spikes and when finished, the spikes should be as even as possible because it is the decorative part of the tiramisu And then sprinkle some cocoa powder

Cocoa powder absorbs exactly three times more moisture than flour and technically, when we put it on top of a cream, it acts as a blotting paper and after about an hour, it creates a quite wrinkly skin and the cocoa gets enormously wet

If you can, instead of putting cocoa, use chocolate powder or finely grate some chocolate the taste is the same, but it doesn’t look like it was done days ago It gives you an extra edge if you do challenges with families near you. This way you will certainly win the challenge!

In order to be a pastry chef, there are two elements you need: intellect and finger intelligence Intellect is a gift one has, a talent, not everyone can have it Finger intelligence instead can be built over time. Don’t think that you can learn how to use a pastry bag in two days

But it takes time and training. You can make anything you want if you are able to train your hands you can have infinite satisfaction Do you know that I feel differently? Do you? I don’t think there is such a thing as talent, but rather an aptitude for a certain thing rather than another.

Well, between father and daughter it is difficult to have the same ideas. Now the tiramisu is finished, all that’s missing is the cocoa And the people who want to eat it Let’s complete the tiramisu. To keep the handles of the dish from getting dirty, put two cartons Dust with cocoa powder

Here is your tiramisu, but I’ll eat this one! Here is our tiramisu. You have learned how to make a tiramisu with pastry cream, a very light cream and a very light ladyfingers base. A new tiramisu, a special tiramisu See you in the next lesson with zuppa inglese!