This recipe (ricetta tiramisu) is a true authentic Italian version. This classic dessert is quick to prepare and is appreciated by all. The addition of liquors is something that different individuals from different regions of Italy have added, ie. Marsala wine, or Lemocello. If sponge fingers are not available an unfilled sponge can be used instead. This can also be made in individual serving dishes.
500g mascarpone
4 eggs, extra fresh
400g
Unsweetened cocoa powder to powder
6 cups of Italian espresso (sweetened)
First, prepare the coffee, at least 6 cups. Pour into a bowl, then let cool.
Whip the egg yolks with half of the sugar until the mixture is light, puffy and creamy.
Stir in the mascarpone and then amalgamating with a whisk until it is creamy with no lumps, smooth and homogeneous.
Beat the egg whites until stiff and add the remaining half of sugar.
With a wooden spoon, mix gently and gradually add to the mixture of mascarpone and egg yolks, stirring all from the bottom up. You get the cream of the tiramisu.
Put the biscuits in a container and began to bathe them with coffee. They should be well soaked but not completely soaked.
Lay the fingers in a dish.
Cover the ladyfingers with a layer of mascarpone cream layer with a spatula and sprinkle the surface with cocoa powder.
Lay another layer of sponge fingers, then mascarpone cream layer.
Sprinkle final layer with cocoa, or shaved chocolate if wished.
The origins of tiramisu are very uncertain because each region would have “invented” this delicacy: for this reason has led to a sort of contest between Tuscany, Piedmont and Veneto.
It is said that the cake was created in the late eighteenth century by the chef of a famous restaurant Treviso considered a tiramisu an aphrodisiac, and was served to the customers and and served precisely to “pull up”.