2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
It happens to Rome, that the tiramisu is often followed by a complement of specification. The Pompi tiramisu.
A tiramisu that divides, for most of the natives, is unquestionable "er mejo tiramisu de Roma", but according to a fierce handful of connoisseurs of the capital it enjoys a credit that makes even those who buy the winning Lotto numbers from the TV greats seem rational.
The maniple claims that when the Romans decide it they do not feel the flavors, only the taste of their own belief that that dessert is really special.
Despite this, and despite the revelation "look that it is an industrial product not too successful" has interrupted more than one friendship, Pompi's tiramisu - classic, strawberry, banana and chocolate, pistachio, hazelnut, pinacolada flavor (only in summer) or gluten-free - stirs the crowds, creates circulation problems, sends the traffic police to the psychotherapist.
Fifty years and not hearing them: 7 stores in the capital and tons of tiramisu sold every year.
According to the usual handful of detractors, it is only because there is no real competition in Rome.
If that's the case then Pompi should start worrying.
Because now there is ZUM (Sugar, Eggs and Mascarpone). Because ZUM's tiramisu is good, truly artisanal (every single element is prepared in the kitchen in Piazza del Teatro di Pompeo, including ladyfingers), the ingredients are chosen with proverbial care, see Terracina strawberries.
Zum satisfies the demanding palates also in design, it is a pleasant and modern place, especially the original counter made of shaped sheets.
Cakes, ice cream on a stick and obviously tiramisu of all tastes and sizes peek out from the windows, assembled on the spot, with creams that are prepared at least three times in the course of a day.
You know the tiramisu (perhaps with coconut flakes) that are in the supermarket fridge counter on offer due to imminent expiry? Have you ever come across that chalky texture, that smooth, sweetish flavor? Here, the Zum tiramisu is the opposite, especially in the most popular version with the cream, the Gentilini biscuits and the Novi hazelnut cream.
Also try it with coffee, extra dark chocolate and rum, or the summer variant with candied lemon peel and limoncello, with an overly alcoholic taste.
It goes without saying that Zum, opened in a period of maximum attention to sustainability, offers eco-friendly and compostable packaging.
Can the new venue create problems in Pompi or in a large market like that of Rome, does the problem of direct competition not exist?
We will see, for sure the dessert that today is a fixed item of all the repertoires of Italian cuisine has found an unmissable address in Rome, which thanks to the feverish search for fresh ingredients and careful processing, transforms tiramisu into the symbol of an artisanal delicacy and more aware.
I couldn't let the Zum tiramisu recipe, are you ready with pen and paper?
- Quickly whip 2 kg of mascarpone in a bowl (it is a good dose but you need it to give consistency to the dessert, and then you are good with divisions), Zum recommends Mila or Sterilgarda.
- Take 13 eggs and divide the yolks from the whites.
- Add 150 grams of sugar in the yolks and the same amount in the egg whites, whip both.
- When the egg yolks are fluffy and lighter, add the mascarpone and whip quickly.
- At this point add the whipped egg whites with a saucepan lollipop, delicately. The cream is ready, consume it responsibly (joking).