Tiramisu CakeCourse: DessertCuisine: ItalianDifficulty: Medium
Tiramisu is famous Italian cake, whose name in Italian means “lift me up, cheer me up”. It was first made in the city of Siena, in the province of Tuscany, in Italy, in honor of the visit of the Grand Duke Cosimo Medici III. He really liked the cake and that’s why he brought the recipe to Florence. A large number of English artists and scientists lived and worked in Florence, who brought this recipe to England and the cake became even more popular there.
It is believed that today’s version of tiramisu was created in the restaurant “La Beccherie” in the town of Treviso, Veneto province, in the 60s.
There are stories that there was a brothel above this restaurant and that the ladies and courtesans who worked there needed something to “raise” them between numerous meetings and that is why this cake was named Tiramisu.
However, now the food journalists Klara and Gigi Padovani claim that they have found a recipe from the 50s in the province of Friuli-Venezia Giulia. Now there is a gastronomic war between these provinces over whose tiramisu it is.
In America, this cake first became popular in San Francisco. The cake is now made all over the world and is one of the world’s most popular desserts, and there are several versions. In the beginning, it was made of light cream, and a few years ago mascarpone cheese was used.
500g of mascarpone
80g of powdered sugar
250g of sponge cake (savoiardi)
2 dcl of strong sweet coffee
2 dcl marsala or 1 dcl rum
100g of cocoa
- Separate the egg yolk and the egg white.
- Add a pinch of salt and sugar to the egg yolks until the mixture foams, then add the mascarpone and beat everything with a whisk.
- Separately beat the egg whites with a pinch of salt and pour them into the previous mixture. The cream is ready.
- Brew strong coffee.
- In another bowl, mix rum and cold coffee.
- Dip the biscuits and place them in the prepared dish.
- Pour the cream over it, then the cookies again and sprinkle cocoa over them.
- Cool before serving.