Valentine’s Day: Surprise with a Tiramisu Recipe | Press

Mascarpone cheese brings the umami taste to the Italian dessert.

June 2019 – Always a special date for the most romantic, Valentine’s Day—celebrated today, the 12th—is a great opportunity to surprise your loved one, whether with a gift or a special dinner.

To make this moment even sweeter, the Umami Committee, the organization responsible for promoting the fifth basic taste of the human palate, has selected a Tiramisu recipe. In this classic Italian dessert, mascarpone cheese adds an umami touch.

Take note of the recipe and surprise your sweetheart today!

TIRAMISU

Ingredients

• 6 eggs (whites and yolks separated)
• 1 cup sugar (200 g)
• 1½ cups chilled heavy cream (300 ml)
• 400 g mascarpone cheese, at room temperature
• 3 cups brewed coffee, unsweetened, cold (600 ml)
• ½ cup brandy or the liqueur of your choice (100 ml)
• 3 packs ladyfinger biscuits (450 g)
• 100 g cocoa powder (50% cocoa)

Directions

1. In a stand mixer bowl, beat the egg whites until foamy. Add half the sugar and continue beating to stiff peaks. Set aside.
2. In another bowl, add the strained yolks and the remaining sugar. Beat until light and pale. Set aside.
3. In a third bowl, beat the heavy cream on medium speed to soft peaks (firm but still “wet” in appearance).
4. Add the beaten yolk mixture and the mascarpone to the whipped cream and continue beating on medium speed until homogeneous.
5. Finally, gently fold in the reserved beaten egg whites with a spatula until uniform.

Assembly

1. In a medium bowl, combine the coffee with the brandy (or your chosen liqueur) and lightly soak about half of the ladyfingers.
2. Arrange them in a large dessert dish, covering the bottom. Top with half of the cream and smooth the surface with a spatula.
3. Dust with half of the cocoa powder and repeat with the remaining ladyfingers, cream, and cocoa powder.
4. Cover with plastic wrap and refrigerate for at least 4 hours. Then it’s ready to serve!

Yield: 10 servings.
Prep time: 40 minutes.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.