Coconut, passion fruit and mango: tiramisu, probably the most famous Italian dessert in the world, inspires countless variations.
With those three fruit ingredients, the French pastry chef Nabil Barina ranked first in
"The World Trophy of Professional Tiramisù Fipgc"
, the first dedicated international championship that saw the participation of 24 pastry shops in Milan from 22 to 26 October, organized by International Federation of Pastry, Ice Cream and Chocolate (FIPGC) within Host Milano.
Two sections of the world cup of tiramisu: classic and innovative and Barina was a winner in both.
The classic Tiramisu
Only 5 are the ingredients of the original recipe: Savoiardi, mascarpone, fresh eggs, sugar and Italian Espresso.
Compared to the classic amateur Tiramisu, the creation of the professional version obviously involves the creation from scratch of the Savoyard base or, alternatively, the sponge cake, the pasteurization of the eggs and the use of raw materials of the highest quality.
Innovative Tiramisu
Space for imagination: some have chosen to replace the typical coffee
dip
with a
Nero d'Avola dip.
Others, on the other hand, have ventured combinations between Myrin, a typical liqueur of the Japanese tradition, lemon and mint. Frequent combinations with exotic fruits or raspberries that give a different touch thanks to their typical acidity. Brazil, on the other hand, a major exporter of coffee, has instead focused entirely on coffee. And there are those who have dared to take a dip in dark beer.
For the record, in second place the Japanese pastry chef Kirara Kushibiki, who also won the special prize thanks to a total white and moon-inspired interpretation of the classic spoon dessert. In third place went the Swiss (of Italian origin) Gianluca Fiorentino, who also won the special Tiramisù Classico prize.
Tiramisu, the original recipe according to the Italian Academy of Cuisine
Ingredients for 4 people:
3 medium fresh eggs
250g of mascarpone
125g of sugar
20 Savoiardi
Espresso coffee
Bitter cocoa powder to decorate
Procedure:
Prepare the coffee and let it cool in a bowl.
Whip the three egg yolks with the sugar and mix in the mascarpone, thus obtaining a soft cream. To obtain a fluffier cream, add the three whipped egg whites to taste.
Wet ten ladyfingers with coffee, being careful not to soak them too much and arrange them in a row in the center of a plate.
Spread half of the cream on the ladyfingers and then overlap another layer of ten ladyfingers soaked in coffee.
Then spread the surface with the remaining mascarpone cream.
Cover the cream with the sifted cocoa powder.