When I go to a restaurant there is one dessert for me: Tiramisu. We are like two souls that merging, two hearts beating in unison. It is its sensational cream that makes everything so wonderful.

When I was a child I renamed it “Edgar’s cream” (exactly like the one that Edgar, the evil butler of the Aristocats, prepared with the addition of a generous dose of a sleeping pill to put the kittens to sleep). Just as the poor little kittens, I am just as crazy about it.

This is my version of with Tuscan cantucci, revealed to me a long time ago by my grandmother Graziella herself. I think it is a much more delicious version of the original recipe, then here we combine the lightness of the cream and the crunchiness of the almonds that are found inside the cookies.

The traditional tiramisu is prepared with savoiardi biscuits but since I was a child I have learned to replace them with the biscotti di prato, or cantucci, which go very well with the most delicious cream in the world.

In addition to coffee, you can also choose to wet the cantucci with some Vin santo: it will give the dessert a slightly alcoholic but definitely unique aftertaste. Try it!

Tiramisù, local recipe from Tuscany

• 500 gr of mascarpone cheese at room temperature
• 200 gr of caster sugar
• 4 eggs
• Cantucci with almonds or hazelnuts
• Espresso
• Bitter cocoa powder or chocolate chips

Preparation

Start by separating the yolks from the egg whites and placing them in two different bowls. Whip the egg whites to stiff peaks: to make sure they are whipped to perfection, dip a teaspoon into them perpendicularly a teaspoon: if it will remain standing will be perfect and you will have done a excellent job…

[To get the full original recipe we suggest
to buy the cookbook “About San Gimignano“]