In this unique Sardinian twist on the classic tiramisu, we incorporate sebadas (a traditional Sardinian dessert) elements, such as pecorino cheese and lemon zest, to bring a fresh, regional flavor to this beloved Italian treat. Master Chef Gianluca Deiana Abis’s Sardinian version of tiramisu combines creamy mascarpone with the distinctive flavors of Sardinia, creating a harmonious and unforgettable dessert.
Ingredients:
For the cream layer:
400g mascarpone cheese (room temperature)
200g fresh pecorino cheese (grated)
4 large egg yolks
100g granulated sugar
250ml heavy cream
Zest of 1 lemon (for a refreshing, zesty flavor)
1 teaspoon vanilla extract
Pinch of salt
For the soaking mixture:
300ml strong coffee (preferably espresso)
50ml mirto (Sardinian myrtle liqueur) or dark rum
1 tablespoon honey (optional, for a subtle sweetness)
For the ladyfingers:
250g ladyfingers (savoiardi biscuits)
For garnish:
Cocoa powder (for dusting)
Lemon zest (for a final fresh touch)
Chopped pistachios or almonds (optional, for added texture)
Instructions:
Prepare the coffee mixture:
Brew the strong coffee and allow it to cool slightly.
Add the mirto (or dark rum) to the coffee along with a tablespoon of honey if you desire a hint of sweetness.
Prepare the mascarpone and pecorino cream:
In a large mixing bowl, whisk the egg yolks and sugar together until pale and smooth.
Add the mascarpone cheese and grated pecorino cheese to the egg mixture, mixing well until smooth and creamy.
In a separate bowl, whip the heavy cream with a pinch of salt until soft peaks form.
Gently fold the whipped cream into the cheese mixture, ensuring everything is well-combined.
Stir in the lemon zest and vanilla extract, adding a touch of brightness to the cream.
Assemble the Sardinian tiramisu:
Quickly dip the ladyfingers into the coffee mixture, ensuring they are moist but not soggy.
Arrange the dipped ladyfingers at the bottom of a 9x9-inch serving dish.
Spread half of the mascarpone and pecorino cream over the first layer of ladyfingers, smoothing it out evenly.
Repeat by dipping the remaining ladyfingers into the coffee mixture and layering them on top of the cream.
Spread the remaining cream mixture over the top layer of ladyfingers.
Chill the tiramisu:
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will allow the flavors to marry and the dessert to set perfectly.
Serve and garnish:
Just before serving, dust the top of the tiramisu with cocoa powder and garnish with additional lemon zest for freshness.
Optionally, sprinkle chopped pistachios or almonds for a crunchy contrast.
Chef’s Tip by Master Chef Gianluca Deiana Abis:
This Sardinian tiramisu brings an unexpected twist with the use of pecorino cheese, adding a savory element that pairs beautifully with the rich mascarpone. The addition of mirto and honey infuses the dessert with a distinctly Sardinian character. Allow the dessert to set overnight for the best texture and flavor fusion.
Enjoy:
This Sardinian version of tiramisu offers a fresh, regional spin on the classic, combining the best of Italian tradition with the bold, unique flavors of Sardinia. Perfect for those seeking to explore new culinary territories while enjoying a beloved dessert!
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