Tiramisu
Tiramisu
is found in almost all restaurants in Italy and around the world. The
translation literally is “pick me up”, Italian meaning is closer to 'make me happy'. Tiramisu did not become popular both nationally and internationally until the 80s, but it has been around for some time.
As with most things in Italy there is a great debate about the true origin of tiramisu(or tiramesù in the Venetian dialect). Some sources put its origin as Siena in Tuscany however I think that the most credible claim comes from Treviso, in the Veneto near to Venice. People have changed the recipe a lot over the years and the original included no cream or alcohol.
More about Food and WIne in Treviso
Whip the egg yolks together with the sugar until the sugar has completely dissolved and the mixture is stiff.
Fold in the mascarpone.
Dip half of the biscuits into the coffee. Be careful not to make them too wet as they will disintegrate. Arrange them in a single layer in a dish.
Spread half of the mascarpone mixture over the biscuit.
Repeat to form a second layer.
Dust the top liberally with cocoa powder.
Chill the dish in the fridge for several hours, preferably overnight.
As with most things in Italy there is a great debate about the true origin of tiramisu(or tiramesù in the Venetian dialect). Some sources put its origin as Siena in Tuscany however I think that the most credible claim comes from Treviso, in the Veneto near to Venice. People have changed the recipe a lot over the years and the original included no cream or alcohol.
More about Food and WIne in Treviso
- 4 egg yolks
- 160 g sugar
- 330 g mascarpone
- Up to 20 Savoiardi biscuits (also known as ladyfingers)
- Enough strong unsweetened espresso coffee (ristretto) to dip the biscuits in, allowed to cool
- Unsweetened cocoa powder to dust the top
Fold in the mascarpone.
Dip half of the biscuits into the coffee. Be careful not to make them too wet as they will disintegrate. Arrange them in a single layer in a dish.
Spread half of the mascarpone mixture over the biscuit.
Repeat to form a second layer.
Dust the top liberally with cocoa powder.
Chill the dish in the fridge for several hours, preferably overnight.