A Journey Through Time: The Ancient Origins of Buccellato
The Buccellato is a cake with roots tracing back to the Roman Empire, where it was cherished as a symbol of prosperity and celebration. Traditionally shaped into a ring and flavored with spices and dried fruits, Buccellato evolved through centuries into a Tuscan specialty, prized for its rich texture and distinctive sweetness.
In this unique recipe, Tuscany Cuisine reimagines the classic Buccellato in an elegant twist: the Buccellato Tiramisu. Soaked with fine Italian espresso and layered with a luxurious Mascarpone cream, this dessert pays homage to both ancient tradition and modern indulgence. A true masterpiece that brings history and flavor together on your table.
To make this Tuscany Cuisine particular "tiramisu" you need to view first the recipe of the Traditional Tuscan Buccellato.
Slice the Buccellato and lay it on a parchment-lined sheet pan. Soak lightly with espresso using a pastry brush or squeeze bottle.
Prepare the Mascarpone cream: In a large bowl, mix the mascarpone cheese with the egg yolks and half of the sugar. Whip together until smooth and thick, adding the shot of Marsala and a pinch of salt.
Separately, beat the egg whites with the remaining sugar and lemon juice until very stiff. Gently fold the whites into the mascarpone mixture. Chill the cream until assembling.
To assemble the tiramisu: Place a layer of soaked Buccellato slices directly at the bottom of your pan. Cover with mascarpone cream, then add another layer of Buccellato, and finish with a final layer of cream. Refrigerate for at least 1 hour before serving.
