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Things to do in Italy

• Things to do in Italy

Recipe Tiramisu Parfait

INGREDIENTS FOR THE SEMIFREDDO (FOR A MOLD 26 X12 CM) Fresh liquid cream 340 ml, Coffee beans 40 g, Mascarpone 570 g, Savoiardi 9 FOR 300 G OF MERINGA Egg whites 85 g, Sugar 270 g, Water 60 ml, Salt up 1 pinch to soak coffee as required, sugar as needed to decorate dark chocolate 100 g

To make the tiramisu semifreddo, infuse the coffee beans in the cream for at least 2 hours and even better if overnight. In this way the cream will be flavored with coffee without absorbing its color. Cover with the film in contact and leave in the refrigerator for at least 2 hours. Meanwhile, prepare the Italian meringue: put the sugar in a saucepan, keeping aside from the indicated dose two spoons. Pour the water and heat over medium heat to form the syrup, dip a food thermometer to ensure that the syrup reaches a temperature of 121 °. When the syrup reaches 115 °, start whipping the egg whites with a pinch of salt in a planetary mixer equipped with a whisk, when the egg whites begin to become light, add the remaining sugar kept aside. Once the syrup has reached 121 ° pour it flush into the planetary in action, continue to whisk until the meringue is cold. Strain the coffee from the cream with a strainer and whip the snow with electric whips. Soften the mascarpone in a bowl and add it to the Italian meringue with a spatula, add the cream gently, so as not to remove it. Pour the mixture into a 26 x 12 cm plumcake mold with a 7 cm high border, fill the mold to the brim. Spatulate the surface to level it. Put in the fridge and continue with the preparation. Prepare the coffee with the mocha and let it cool, pouring it into a large, low bowl. Then sweeten to taste. Cut the tip of the ladyfingers to finish them. Take back the semifreddo, soak the biscuits quickly so as not to soak them too much and distribute them on the surface of the cake one next to the other, you have to cover the entire surface. Put the semifreddo in the freezer for at least another two hours. After the hardening time, remove the semifreddo from the freezer and turn it out: to facilitate this operation, you can immerse the mold in boiling water for a few moments or you can help yourself with a torch by heating the mold. Then turn the semifreddo onto a serving dish and, if necessary, level the surface with a spatula. Use a potato peeler to make curls from the cubotto - or from the tablet - of chocolate. Garnish the dessert with dark chocolate curls. Tiramisu semifreddo is ready to be enjoyed.