Tiramisu is a dessert that we Italians love to madness. Its secret? A classic goodness that however keeps up with the times.
Tiramisu: its history
The Coletti dictionary mentions 'tiramisu' for the first time in 1980; the same recipe does not appear in any cookbook before the 70s. From this we can already understand that it is a recent dessert. On its origins, however, there are several versions. The first sees Siena as the birthplace of this dessert, when, during a visit by the Grand Duke Cosimo III de 'Medici, the "Duke's soup" was created, a dessert that used coffee. Another version is the recipe indicated in the book by Pellegrino Artusi entitled "Science in the kitchen and the art of eating well", dating back to 1891: however, rather than using mascarpone, butter was used. Indeed, however, there are those who say that he was born in Turin: the dessert was served to Camillo Benso Conte di Cavour, during his years as a politician intent on dealing with the unification of Italy.
A further diatribe sees Veneto and Friuli Venezia Giulia juxtaposed. The food and wine producer Maffioli, in 1981, in the magazine "Vin Veneto", attributes the birth of tiramisu to the pastry chef Roberto Linguanotto from Treviso. In Friuli, there were those who attributed it to a restaurant located in Pieris di San Canzian d'Isonzo: here a cup made with chocolate and zabaglione was made. Others attributed it to a hotel in Tolmezzo, in the province of Udine. In this battle with sweets, Friuli won the challenge: tiramisu, in fact, is officially included in the list of traditional Friulian agri-food products.
Tiramisu: the ingredients to use to make it at home
Tiramisu recipe:
To make tiramisu in your own kitchen, you will need the following ingredients: mascarpone (150 grams); ladyfingers (12); eggs (2); sugar (40 grams); a pinch of salt; coffee. And finally bitter cocoa (which will be sprinkled on top of the cake).
Tiramisu: which procedure to follow? Step 1: let's prepare the coffee
To make a good tiramisu, start by preparing the coffee. When ready, put it in a separate bowl and let it cool. You absolutely do not need to sugar it. Choose the Arabian one, because it has a particular aroma compared to the others.
Step 2: let's prepare the mascarpone cream
Another important detail that should not be underestimated for the success of tiramisu: the mascarpone cream. Take the eggs and separate the yolks from the whites. Add the sugar and mix everything together, then continue adding the mascarpone. This is a step to be made gradually. Mix your mixture with some delicacy and then add a pinch of salt. Then add the whipped egg whites. Continue to mix the ingredients until they are completely blended.
Step 3: assemble the ingredients
In this third phase, you will need to assemble the ingredients. Take the coffee and soak the ladyfingers on both sides. Be careful not to soak them too much because they will fall apart in your mouth and you will have a soft and flimsy sweet. Arrange them on the bottom of the pan and then cover them with the mascarpone cream. Make a second layer and cover again with the cream. Put the tiramisu to rest in the fridge. Serve it fresh and with a sprinkling of bitter cocoa. Again, you don't need to sweeten it and you don't even have to buy sugared cocoa.
And here is your Tiramisu, a dessert of discord for those who discuss its origin, but which puts everyone in agreement on the uniqueness and goodness of their taste.
