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Grana Padano

The Classic Tiramisu at Findi restaurant, Paris, and the authentic recipe by Francesco Elmi

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From Thursday June 25th to Wednesday July 1st, 2009, the second step of La Vita è Dolce is in Paris, at the Findi Restaurant, where the Italian Chef de Cuisine is Giorgio De Chirico, a long time GVCI associate. Born in Naples in 1964, Giorgio did his culinary studies in Firenze, at the School Aurelio Saffi, one of the very oldest in town. In the first years of his career, Giorgio did some stints as a chef on cruising ships (Costa) and worked in Florence, including at the prestigious Grand Hôtel Villa Medici.

In 1993 he went to work in Lebanon, where he stayed for over 12 years, as a Chef de Cuisine, at the Restaurant Il Giardino, in the five star hotel Al Bustan, in Beit Mery. He then moved to France, where before arriving at the Findi Restaurant in 2008, in Paris, he worked at the Restaurants Prego, Serris and Borgia, Lognes.

“I am in favour of traditional cuisine and quality products”, says Giorgio, who is a fan of Tiramisu made and presented in a very classic way. Findi is located in Av. George V, in a very central area of the French Capital. It’s an elegant restaurant, in an old building and was totally renovated at the end of last decade. It has an annex delicatessen with some excellent Italian cold cuts and cheeses.

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Tiramisu: The step by step recipe by Francesco Elmi

Ingredients

10 to 12 SERVES

Egg 220gr
Sugar 100gr
Mascarpone 500gr
Marsala Wine 80gr
Coffee 50gr
Salt and Cocoa
Savoiardi (similar to but larger 15/16 than Ladyfingers)


Procedure

1. Separate the yolks from the egg whites. (photo1)
2. Beat the yolks and the sugar. Foto 7872 (photo 2)
3. Whip the whites and the salt.

Photo 1

4. Add the mascarpone to the yolks and sugar. (photos 3 and 4)
5. Lighten the mixture by adding the whipped egg whites. (photo 5)
6. Add the marsala to the coffee.

Photo 3 Photo 4 Photo 5

7. Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould. (photo 6)
8. Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream. (photos 7, 8 and 9)

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9. Refrigerate and sprinkle with cocoa. (photo 10)
10. Serve at 6 to 8 ºC. (photo 11)
Note: it’s recommended, due to food safety reasons, to use pasteurized eggs or to cook the preparations with the eggs at 71 ºC (160 ºF).

Photo 9 Photo 11

Recipes Editor and La Vita è Dolce Worldwide Tour Coordinator: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC