Tiramisu is the most famous Italian dessert in the world. The Tiramisu is a creamy dessert prepared with coffee-soaked ladyfingers and mascarpone cream. It is effortless to prepare and absolutely delicious. The origin of Tiramisu is very uncertain; there was a dispute between the regions of Tuscany, Piemonte, Friuli Venezia Giulia, and Veneto for the origins of the recipe. Many legends are associated with this dessert, which they believe in the qualities of aphrodisiac coming from its name tiramisù (lift me). The official version puts the birth of Tiramisu in the 17th century in Siena, when some confectioners, given the arrival of the Grand Duke of Tuscany Cosimo de Medici, decided to prepare a dessert to celebrate its greatness. So, they decided that the dessert should reflect the personality of the Grand Duke. It was supposed to be an essential and delicious dessert but made with ordinary ingredients, and even more important, very tasty because Cosimo adored sweets. That’s how Tiramisu was born. At that time, they also called it “Duke’s soup.” Cosimo di Medici liked the Tiramisù so much that he brought the recipe to Florence and made it famous all over Italy.
Here is Giovanna’s authentic recipe for a delicious Tiramisu
Ingredients for eight servings:
500ml. ☕ unsweetened coffee
100gr sugar
20ml. Baileys chocolate liqueur
10 ml. Rum
300 gr. Ladyfingers
500 gr Mascarpone
200m. Heavy cream
Five fresh egg yolks
Unsweetened cocoa powder
Lemon zest
Directions:
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First, prepare the coffee and let it cool in the fridge.
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After that, separate the egg yolks from the egg whites; we only use the yolks.
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Next, whisk the egg yolks together with the sugar and lemon zest until you get a thick and frothy mixture.
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Whisk the heavy cream separately and add to the egg and sugar mixture.
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Whisk well at low speed. After that, add the mascarpone and mix again well.
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Beware does not whisk for a long time; if not, the mascarpone will become liquid.
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Add the liqueur and whisk well until a creamy mixture.
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Our tiramisu cream is ready. Now we need to assemble the Tiramisu.
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In a baking tray (or any other container of your choice, glass, cups, or cake circle), dust the base of the pan with a layer of bitter powder cocoa.
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Dip each ladyfinger in the coffee from both sides and arrange it on a baking tray. Cover the top generously with the ladyfinger; cut in two to create smaller pieces if necessary.
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On the top of the ladyfingers, add a layer of mascarpone cream.
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Then sprinkle with cocoa powder and cover again with a layer of ladyfingers soaked in coffee on both sides and a layer of mascarpone cream.
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Finally, add a last piece of cream and sprinkle with cocoa powder.
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You can use the sac à Poche for the final layer to give a more fun look to your Tiramisu.
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Before serving, let the Tiramisu rest in the fridge for at least four hours.
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Your Tiramisu will be even more flavored and tasty the day after. 😉
Buon appetito 😊
