Tiramisù Torronato ovvero il mio "Torromisù" 
Durante le feste natalizie a casa mia non manca mai il tiramisù, di cui siamo ghiotti sia io che la mia dolce metà, ma, visto che finalmente poco prima di Natale avevo recuperato il libro di Luca Montersino "Tiramisù e Chantilly" non potevo esimermi dal testare qualche sua ricetta. La prima è il Tiramisù nougat and I must say that it is very simple and equally delicious.
Ingredients for 8 people:
mascarpone cream with honey and egg whites 75 g
220 g honey 10 g gelatin sheets (I have placed 8 g)
250 g cream 250 g mascarpone 100 g
toasted nuts (I was only 50g g)
finish
ladyfingers
200 g dark chocolate coffee
For the honey and mascarpone:
on low heat bring the honey to 121 ° C and pour slowly over egg whites that are mounting in the planet. Combine the gelatin, first soaked in cold water and then squeezed, and install everything until it cools down. Stir in the mascarpone and whipped cream and chopped nuts.
In a baking tray lined with plastic wrap spread a layer of cream and a layer of ladyfingers in the coffee undrinkable, then another layer of cream. Put in the freezer. Then cut Slices of cream.
Meanwhile prepare the sheets of chocolate, melt chocolate on low heat, and then spreading a thin layer, about 1 mm, on paper the oven, let cool and then cut rectangles leggermenti larger than Slices of cream.
The cake is ready to abandon the Slices between two layers of chocolate.
