Today we are talking about Tiramisu ', a typically Italian dessert by the spoon, loved and appreciated all over the world.

Its origins seem to start from Tuscany, placing its "conception" at the end of the seventeenth century and more precisely in Siena, where on the occasion of a visit by the Grand Duke of Tuscany, Cosimo III de 'Medici, the city dedicated this dessert to him, calling it "the Duke's soup"

A huge success to this delicious cake , it was even attributed by its aphrodisiac properties.

And for this reason that the dessert changed its name, taking on the decidedly allusive "tiramisu" (pull me up)

Making Tiramisu is definitely less complex than you might think. We will propose the classic recipe but with a particular variable, the GRAPPA, specifically our grappa UNIQUE GRAN RISERVA

PREPARATION: 30 minutes and 4 hours of cooling

INGREDIENTS (for 8 people)

  • 250 gr. of ladyfingers

  • 500 gr. of mascarpone

  • 1.5 dl of cream

  • 4 eggs

  • 80 gr. of sugar

  • 2 dl of Diadema GRAPPA Unique Gran Riserva

  • 4 tablespoons of unsweetened cocoa

  • 2 dl of coffee

  • salt

Whip only the egg yolks with the sugar in a bowl with a whisk until the mixture is light and fluffy.

With a wooden spoon, work the mascarpone in another bowl until it becomes a smooth cream without lumps.

Add the mixture of egg yolks and sugar to the mascarpone and mix well.

Then beat the egg whites until stiff with a pinch of salt and gently mix them with the egg and mascarpone cream.

In a bowl, mix the two deciliters of Grappa Unique Gran Riserva and the coffee at room temperature and then add 2 tablespoons of water.

Quickly dip the ladyfingers into the mixture so that the biscuits are well soaked but not completely soaked.

Line the bottom of a ceramic plate with the edges not high with a layer of ladyfingers. Then spread a layer of mascarpone cream on top, leveling it well with a spatula.

Proceed with a second layer of ladyfingers and cover them with the remaining cream. Sprinkle with unsweetened cocoa and refrigerate for at least 4 hours.

Another composition alternative is to create, following the same procedure above, single portions in glasses or cups with a particular shape.

The final decorations suggested can be bitter chocolate beans, strawberries or mint leaves.

Now you just have to try and taste the result.

The Sangiovese Unique Gran Riserva grappa barricaded for 5 years offers the Tiramisu a very particular aroma and taste, making it unique for the elegance of aromas and flavors.

UNIQUE GRAN RISERVA Grappa is born from the pomace of Sangiovese grapes from Tuscany and is distilled exclusively with an artisanal method, feeding the distillation system in a non-continuous manner. In the artisanal distillation the Master distiller personally acts in each cooking, giving the products of the artisanal distillation great personality and uniqueness.

Aging for five years in oak barrels allows the Grappa to acquire an amber, intense and elegant color; on the nose there are notes of honey, tobacco, raisins and dried, while on the palate you can feel the pleasantness of the persistence of a product of extreme quality and softness.

Grappa Gran Riserva Unique is also characterized by the label, an authentic, unique and ancient postcard, always different for each package of Grappa Unique and part of the family collection, written and stamped in a historical period ranging from 1880 to 1940.

The transparent pocket on the bottle will allow you to choose which side of the postcard you prefer to view. The bottle of Grappa UNIQUE Gran Riserva has the possibility of having the back label customizable to your liking with a logo, a dedication, an anniversary date, turning into an even more unique gift

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