Oro Saiwa tiramisu
Published on 4 March 2021
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For me, real tiramisu uses savoiardi. Many asked for Oro Saiwa or Pavesini versions, new to me. Guests appreciated it, but I still prefer classic tiramisu.
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Ingredients
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Method
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0 steps completed out of 11
- Step 1 of 11
I separate eggs and mix yolks and sugar.
- Step 2 of 11
I whisk electrically until fluffy.
- Step 3 of 11
I whisk in mascarpone.
- Step 4 of 11
I add rum.
- Step 5 of 11
I whisk whites to stiff peaks.
- Step 6 of 11
I gradually fold into mascarpone with a spatula.
- Step 7 of 11
The cream should be soft and smooth.
- Step 8 of 11
I form a reinforced foil rectangle around a base of 6 biscuits lightly soaked in cold coffee.
- Step 9 of 11
I alternate cream and biscuit layers.
- Step 10 of 11
I finish with levelled cream, cover and refrigerate several hours.
- Step 11 of 11
I dust cocoa before serving.
Original source: https://incucinaconlilly.com/2021/03/04/tiramisu-con-oro-saiwa/