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Bombamisu: Tiramisu transformed into street food
Bombamisu: Tiramisu transformed into street food

It is not only for the paternity disputed between Veneto and Friuli of tiramisu, a symbol of gastronomic Italy like pizza and spaghetti, the best known Italian word in China, that Tiramisu. History, curiosities, interpretations of the most loved Italian dessert”, the book of gastronomic critics Clara and Gigi Padovani published by Giunti Editore and presented these days at the Turin Book Fair, it is about to become a small case.

Among the various chapters, the volume offers 23 signature recipes signed by great Italian and non-Italian chefs, there are just to name a few: Albert Adrià, Lidia Bastianich, Enrico Cerea, Mauro Colagreco, Enrico Crippa, Gualtiero Marchesi, Davide Oldani, Giancarlo Perbellini and Niko Romito.

The chef from Abruzzo, three Michelin stars for the Reale Casadonna restaurant in Castel di Sangro, whose students manage the premises of the Spazio project serving quality dishes at affordable prices, is the author of Bombamisù, an irresistible interpretation of the original Tiramisù.

The chef explains:

“Anyone who tries out pastry starts with this dessert: it's simple, but to be good it must be balanced. I created a bomb in the oven with mascarpone cream inside: you can eat it walking down the street and licking your fingers .

So Niko Romito transformed Tiramisu into a street food.

UPDATE: The author of the book, Gigi Padovani, who spoke in the comments, reports the existence of a video in which Niko Romito explains why he made Bombamisu.

Bombamisu Recipe for 10 bombs



Flour W250 g 400

Butter g 60

60 g sugar

Eggs 2

160 ml water

Brewer's yeast g 10

Salt g 6

Tiramisu cream:

Mascarpone 360 g

Liquid cream g 300

Yolks 5

Sugar g 150

Water g 50 And also:

Long coffee 5 cups

Bitter cocoa powder to taste

And then:

Long coffee 5 cups

Bitter cocoa powder to taste



In a glass, dissolve the yeast in the water. On a pastry board, arrange the sifted flour in a fountain, create a dimple in the center and add the sugar, the butter into small pieces and the water with the yeast.

Stir first with a fork and gradually, one at a time, stir in the shelled eggs. Then with your hands introduce the surrounding flour, kneading vigorously for 10 'until it is completely absorbed.

Finally, mix the salt.

The dough must be elastic, smooth and homogeneous. Shape it into a ball, cover it with a cloth and let it rise at room temperature, until it doubles its volume.

From the dough, make balls of about 60 g each and let them rise again up to 2/3 of their volume. Place them on a baking sheet covered with baking paper, spaced apart, and bake them at 170 ° C for 30 '.

Tiramisu cream

Pour the water and sugar into a pan, place on a moderate flame and, stirring with a wooden spoon, cook up to 121 ° C. Turn off and remove from the heat.

Put the 5 egg yolks in the mixer, pour in the cooked sugar and whisk the mixture until completely cooled. Then add the mascarpone and the previously semi-whipped cream.

Final touch

Cut each bomb horizontally in half. Wet them with the bitter coffee using a brush then fill them with a generous layer of tiramisu cream.

Put them back together and sprinkle them with bitter cocoa.

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