TIRAMISU
There
are at least three different stories surrounding the origins
of Tiramisu.
The first is that it was was initially created in Siena,
Tuscany. The occasion was a visit by Grand Duke Cosimo
de'Medici III, in whose honor the concoction was dubbed
zuppa del duca (the "duke's soup"). The erstwhile
duke brought the dessert back with him to Florence.
The second theory is that is was a cake specialist from
Torino who invented in honour of Camillo Benso the Count
of Cavour to sustain him during the difficult job of unifying
Italy.
Northern Italians will swear blind however that it was
invented in Treviso and was a favourite of Venice’s
courtesans to fortify themselves between their amorous
encounters. Tiramisu literally translated means Pick Me
Up.
Whatever the true history behind Tiramisu it has become
one of the most popular and well known Italian deserts.
You will find hundreds of variations, some light and
fluffy, some rich and creamy, some strong on the coffee
and others with more emphasis on the liquor.
The Italians use Savoiardi biscuits to soak the coffee
and liquor – the American version would be Lady Fingers.
The Mascarpone cream cheese used today is a replacement
for the custard used in the original recipes.
Here is our light fluffy version of this wonderful desert.
Ingredients
2 Eggs
250g/8 oz Mascarpone
A packet of Savoiardi (Ladies Fingers)
2 Tablespoons of Sugar
Cocoa to decorate
2 Cups of Strong Expresso Coffee
½ Cup of Milk
Small glass of Desert Wine or Liquor
50g Dark Chocolate
How to make the Tiramisu
- Separate
the eggs into yolks and whites.
- Add
a tiny pinch of salt to the whites. Beat the egg whites
until they are stiff. Set aside.
- Beat
the egg yolks with the sugar to form a creamy paste.
It will go from a bright yellow to a pale cream colour.
Add the mascarpone and stir. Mascarpone is a cream so
if you use an electrical mixer use it very briefly otherwise
you may find the cream separating.
- Fold
in the egg whites gently. Set aside.
- Make
a jug of strong coffee and mix it with the milk. Add
a small teaspoon of sugar if you have a sweet tooth.
Add the desert wine/liquor to the mixture.
- Dip
each Savoiardi in the coffee/liquor mix to soak. Arrange
the soaked biscuits into one layer in a serving dish.
- Once
you have the layer of soaked biscuits cover with a layer
of the cream mix. Sprinkle with a layer of grated chocolate.
- Repeat
the biscuit and cream layers until the dish is full.
- Finish
by sprinkling generously with the cocoa.
- Cool
in the fridge for at least two hours before serving.
Please note that this is a dish that should be eaten
the same day that it is made as it is made with raw
eggs.
Serves 4
RICH
VERSION TIRAMISU
- To
make a richer version of Tiramisu leave out the egg
whites – use only the yolks. The preparation is
the same as above but no folding of whites required.
- This
version may require a little more than two hours in
the fridge to allow more time for the cream to soak
in.
FRESH
SUMMER PINEAPPLE TIRAMISU
- Some
good Italian friends of mine made me a pineapple tiramisu
and it was amazingly fresh and a great alterative summer
desert.
- No
coffee required. Instead mix the pineapple juice with
the liquor and soak the Savoiardi in this.
- Instead
of the chocolate and cocoa layers there are layers of
pineapple fruit on top of the savoiardi then the layers
of the cream.
Try
one or all of these – they’re delicious!
