INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 12          COST: MEDIUM

1 RECIPE "FROLLA AL CIOCCOLATO" OR 1 RECIPE REGULAR PASTA FROLLA

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1 RECIPE FOR "TIRAMISU", NOT ASSEMBLED

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RECIPE

HEAT OVEN AT 350°F

BUTTER AND COAT WITH COCOA POWDER A TART PAN OR A SPRINGFORM PAN. IF YOU ARE USING A VANILLA "PASTA FROLLA" DO NOT USE THE COCOA BUT BUTTER AND SUGAR YOUR PAN.

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WITH A ROLLING PIN, ROLL THE DOUGH ABOUT 1/8 INCH THICK, ON A SLIGHTLY FLOURED SURFACE AND PLACE IT IN THE PAN. CUT THE EXTRA PASTA FROLLA OFF THE SIDES OF THE PAN.

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CUT A PIECE OF PARCHMENT PAPER SLIGHTLY BIGGER THEN THE TART PAN, WET IT UNDER RUNNING WATER AND SQUEEZE IT TO DRAIN THE EXCESS WATER. LINE THE TOP OF THE PASTA FROLLA WITH THE PARCHMENT PAPER AND FILL WITH BEANS OR CHICKPEAS OR COOKING PEBBLES.

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PLACE THE SHORTBREAD IN THE PREHEATED OVEN FOR 20 MINUTES, TAKE IT OUT OF THE OVEN, REMOVE THE CHICKPEAS AND THE PARCHMENT PAPER AND FINISH TO COOK UNTILL READY. LET COOL COMPLETELY.

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ONCE THE SHELL IS COMPLETELY COOL, SPREAD SOME OF THE MASCARPONE CREAM IN THE CAKE AS A FIRST LAYER. (IF YOU LIKE YOUR TIRAMISU' EXTRA CHOCOLATY, DUST SOME POWDERED COCOA OVER THIS LAYER OF MASCARPONE).

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DIP BOTH SIDES OF LADYFINGERS IN THE COFFEE AND ARRANGE OVER THE FIRST LAYER OF MASCARPONE

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SPREAD ANOTHER LAYER OF MASCARPONE

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DUST WITH COCOA AND PLACE IN THE REFRIGERATOR TO COOL COMPLETELY, AT LEAST 3 TO 4 HOURS OR OVERNIGHT.

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SERVE COLD AND ENJOY!!
SINCE THIS RECIPE REQUIRES RAW EGGS, MAKE SURE YOU ARE USING EXTREMELY FRESH ONES, KEEP TIRAMISU' REFRIGERATED AND CONSUME WITHIN ONE OR TWO DAYS.

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