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 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 recipe’s origins. Many legends are associated with this dessert, and people believe in the qualities of an aphrodisiac, which comes from its name, tiramisu sù (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 made with ordinary ingredients, and even more importantly, 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 12 abundant servings:
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500ml. ☕ unsweetened coffee
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100gr sugar
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20ml. Baileys chocolate liqueur (optional)
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10 ml. Rum
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300 gr. Ladyfingers
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500 gr Mascarpone
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200m. Heavy cream
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Five fresh egg yolks
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Unsweetened cocoa powder
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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 will use only the yolks.
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Next, whisk the egg yolks with the sugar and lemon zest until they form a thick, frothy mixture.
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Whisk the heavy cream separately and add to the eggs and sugar mixture.
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Whisk well at low speed. After that, add the mascarpone and mix it well.
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Beware not to whisk for long; 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 it.
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Dust the base of the pan with bitter powder cocoa. Use a baking tray or any other container, such as a glass, cups, or a cake circle.
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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 ladyfingers; 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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Using whipping cream, you can use the sac à poche for the final layer to give your Tiramisu a more fun look.(optional)
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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.