If you burn your finger to fire those who you call? Mom!
Do you remember this mom? It 'the first poem that I was dedicated by Matthias when he was only 4 years and then you tried to teach me but to hear you play again, but without the expected results, since they were already evident to my poor memory performance! But that poem we were so fond of you did not want to pass into oblivion and then we grow, and you, when we needed you, you, the self-acting and there rispodevi jokingly: "If you burn your finger to the flame, who call ? Mom! ". Then, over time, this burnt finger has different connotations, deeper, but the gist was that you will always come to find refuge and comfort. Dear Mother, by dint of repeating the verse I've convinced you're the first person I think if you are in trouble, you who are always there if I need, you are the cornerstone of my life. On the occasion of this holiday shopping, but speaking of mothers and then that's okay, I prepared this cake, a tiramisu-like in a pie, a delicacy that will make you proud of me had always underfoot while cooking. I love you. Happy Birthday (_ ^ -)

Ingredients for a mold of 28 cm:
For the pastry:
1 egg
250 flour
100 of butter
100 of sugar
1 / 2 packet of yeast
To the interior:
2 tablespoons Nutella
2 cups of caffe'zuccherato
10-12 biscuits
For the mascarpone cream:
500ml milk
2 egg yolks
150 g sugar
50 g flour
1 packet vanillin
2 tablespoons rum
250 g mascarpone
Procedure:
Prepare the pastry by mixing the flour with the butter first softened slightly, and then quickly incorporating sugar, baking powder and egg. Let the dough rest in refrigerator for half an hour. Meanwhile, prepare the custard: Mix the egg yolks with the sugar, add flour, vanilla and milk and bring to a boil, stirring constantly. Boil the cream for 5 minutes, turn off and cool. Preheat oven to 170 ° ventilated. Line a mold with a diameter of 28 cm with baking paper, cover the bottom and edges of the pan with a thin layer of dough. Place sull'impasto of 'the other with baking paper on top of dried vegetables, this will prevent from swelling at the base. Cook it for 15 minutes, then remove the paper with legumes and Contini cooking for another 15 minutes. Remove from the oven and let cool. Prepare the cream mixture incorporating the now cooled custard, mascarpone and 2 tablespoons rum. Take the base of the tart, sprinkle with 2 tablespoons Nutella and recline over ladyfingers soaked in coffee well. Pour the cream mixture over ladyfingers and leveled well with a spatula. For the decoration of cocoa sprinkled around the cake and the biscuits, you will put triangles drawn along the edge. For the word you can use Nutella. Let cool in refrigerator for 3-4 hours.

The recipe is a revised version of tiramisu tart Angelica Cookaround site.

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