The recipe for tiramisu is not found in cookbooks before the 1960s.It is also not mentioned in encyclopedias & dictionaries of the 1970s, making its first appearance in print in Italian in 1980, & in English in 1982.It is mentioned in a 1983 cookbook devoted to cooking of the Veneto. This suggests that it is a recent invention.
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In Italian, “tiramisu” means “pick me up,” certainly because of the strong brewed coffee used to moisten the lady fingers.
TIRAMISU
Ingredients:
- 250 g lady fingers (Italian savoiardi)
- 250 – 300 ml strong cold coffee cocoa powder for cream
- 250 g #RRO mascarpone
- 3 eggs
- 3 tablespoons of sugar
- Liqueur (cognac or whisky or rum).
Make 250 ml of strong coffee & place in a container until cool Make the cream: divide the eggs. Place the yolks in a container with the sugar & mix until pale. Add mascarpone & mix until creamy & soft. Whip the egg whites until firm & add to the cream. Fold everything. Add liqueur & fold gently. Set apart. Take one biscuit, dip it in coffee (not too much, it doesn’t need to be soft) & place it on the bottom of container. Do the same with the others until you covered the bottom of the container. Put on the top a layer of mascarpone cream & add a second layer of mascarpone cream & on the top powder cocoa. Place tiramisu’ in the fridge for a couple of hours before serving.
NOTE: in order to have a tiramisu’ more rich, make more cream. The proportion is around 100 g of mascarpone for 1 egg and 1 tablespoon of sugar. The liqueur is at your taste. You can have more than 2 layers but you always have to finish with mascarpone cream.
Adapted From Recipe By Francesca Parrini
