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| Tiramisu from Prego.(Source: Global Times) |
Like Mama used to make
It's a pleasant surprise to find a perfectly creamy and sweet tiramisu at casual dining restaurant Pizza Marzano, better known for its authentic Italian-style pizza.
The ingredients used are mostly imported from Italy. Huang, who is now the head chef, told the Global Times that after trying several brands, he opted for the Vicenzi brand of ladyfingers, and the Calbani brand of mascarpone cheese and Marsala wine.
Huang has been working at the Marzano chain in England and Shanghai for nearly a decade and he shared with the Global Times his secrets of creating the ultimate tiramisu.
"We quickly mix white sugar, egg and mascarpone at high speed," he said. "The whipping cream, which is added in later, should be lightly whipped for at least three to five minutes, or until the cream actually sticks to the side of the bowl. This way, the cream will have a fluffy consistency and not be too heavy," he added.
The savoiardi biscuit in Pizza Marzano's tiramisu manages to maintain the texture of the biscuit while wholly absorbing the strong and aromatic flavours of the espresso and Marsala wine. It is sufficiently moist without becoming over soggy. The light sprinkling of cocoa powder on the top takes away any bitterness.
