Fine-tuned to the last bite: Prepare an authentic Italian tiramisu according to Pasta Fresca

Homemade pasta? Pasta Fresca!

A modern Italian trattoria, where the food is fresh, seasonal, and prepared according to Italian tradition. We craft ten trypes of pasta, bake our own foccacia, and finetune each and every detail for you to savour. Stop by for a quick lunch, speciality coffee, relaxed dinner or a glass of carefully selected Italian wine.

Reserve your table here.

The base of the tiramisu from Pasta Fresca is Marsala liqueur wine. "When we opened the business twenty years ago, we added Amaretto liqueur to the tiramisu. But over time, as we often went on inspirational trips to Italy, we focused on this dessert and refined it," says Tomas Mykytyn, chef of Pasta Fresca.

The current recipe has been used here unchanged for several years. Before they refined it, they've tweaked it eight times. "Now they say we have the best tiramisu in Ambiente. In Pastacaffé and Brasileiro, they make it our way. They change it, but the inspiration is clear," nods Tomáš.

Guests are raving about the tiramisu and many of the regulars come to the restaurant for it. "Whoever comes to us must not leave without tiramisu," adds Tomáš with a smile.

The secret of creamy consistency and perfect taste

The key moment is the preparation of the cream. "First, we mix the egg yolks with the sugar, then we add the mascarpone and finally we work in the egg white snow by hand, very slowly," explains Tomáš. He adds that it is important to work the snow in with a whisk so that it doesn't become lumpy. This makes the tiramisu creamy and beautifully fluffy.

Biscuits, ideally from the brand Savoiardi, dipped in the coffee (cold!) they have on the grinder. At Pasta Fresca, they use Nordbeans coffeebut the chef adds that the final taste of the dessert may vary depending on the coffee you have at home. It is also important the correct soaking of the sponge - neither too quick so they're not hard, nor too long so they're not soft.

The way the tiramisu tastes is also crucial the quality of the mascarpone. "We use it from the Mila brand. Each mascarpone has a slightly different taste and this one has worked well for us," the chef shares a tip. He also points out that in the summer, mascarpone can can suffer temperature shocks during transport which will affect its consistency. So if you decide to make your tiramisu at home, try to keep the transport time to a minimum.

For safety reasons, Pasta Fresca works with pasteurised egg whites and egg yolks which is different from making it at home with fresh eggs. Pasteurisation means heating the eggs to a certain temperature (usually 55-65 °C) for a set period of time in order to destroy any harmful micro-organisms, such as salmonella, without destroying the taste, texture or nutritional properties of the eggs. At home, however, you will probably reach for fresh home-laid eggs. If the yolks are beautifully yellow, the cream will be an even more appealing, yellowish colour.

And what to think about before serving? To get the right flavour, it's ideal let the tiramisu sit, preferably overnight, to allow the ingredients to combine perfectly. Today, at Pasta Fresca, the tiramisu is presented to guests in single-serving bowls. When serving, it is always sprinkled with cocoa.

Mohlo by
vás zajímat

Mohlo by vás zajímat

Serving Italian burrata from Říčany

Recipe for real Italian tiramisu

Ingredients for 4 servings:

• 73 g egg yolks (about 4 egg yolks)
• 33 g semolina sugar
• 233 g mascarpone
• 73 g egg whites (about 2-3 egg whites)
• 33 ml coffee
• 107 g Italian biscuits
• 33 ml Marsala liqueur wine
• 6-7 g cocoa for sprinkling

Procedure:

1. Combine the egg yolks with the sugar and whisk them in a mixer for approximately 5 minutes for 5 minutes to form a light, fluffy foam and the sugar has completely dissolved.
   Tip: It is ideal if all the ingredients are at the same temperature - preferably room temperature. The cream will then combine better and will not clump.
2. Add the mascarpone and the whisk it by hand in a bowl - slowly and evenly. Do not use a mixer, so that the cream remains smooth.
3. Beat the egg whites into the snow and carefully whisk it with a whisk whisk into the cream. Continue until the mixture is completely smooth and lump-free..
4. Prepare a strong coffee (espresso), let it cool completely and then pour it into a bowl. Then in the espresso quickly dip the sponge biscuits - just briefly so they don't fall apart. Put them straight into the dish.
5. Lightly drizzle or splash them with liqueur wine.
6. Pipe on the cream, then add another layer of biscuits if necessary and finish with the cream.
7. Leave the tiramisu in the fridge - ideally until the next day so that it sets beautifully and the flavours combine.
8. Before serving, sprinkle the cocoa powder over the top.