Have you always wanted to learn how to prepare the perfect Italian Tiramisù?
Well today we’ll give you the perfect recipe for this tradional italian speciality.
Before to start few infos about this famous and delcious dessert.
Tiramisu is the fifth word of Italian cuisine best known abroad, the first for desserts.
Tiramisu means: “lift me up, strengthen my body.” It comes from the city of Treviso (North Italy) dialect “Tireme su”, Italianized in Tiramisu.
The historical memory reminds us that Tiramisù was born in Treviso in the second half of the eighteenth / nineteenth century.
A verbal local tradition has handed down to us that this dessert would have been conceived by a brilliant “maitresse” of a pleasure house located in the historic center of Treviso.
The “Siora” (Lady) owner of the brothel in its tavern would have designed this sweet and aphrodisiac dessert to offer it to her customers at the end of the evenings in order to reinvigorate them and solve the problems related to marital duties at the time of their return to the family.
It is said that in the restaurant, when men went down the stairs a little tried, a beautiful maitresse prepared this dessert and admonished them in this way: “desso ve tiro su mi” that means “now i’ll lift you up”, from here the name of the Tiramisù.
A classic italian dessert made with black coffe, mascarpone cream, fresh eggs, sugar and savoiardi cookies.
—– Ingredients —–
For the CREAM :
· 6 medium eggs (has to be very fresh)
· Sugar 130gr
· Mascarpone cheese 500 gr
· Water 120ml
First you need to wash the eggs shells and then crack it and divide the yolks from the white, pasteurize the eggs, so it will be safe for everyone to eat them.
To do this is very simple, with the help of a cooking thermometer we can easily pasteurize eggs, let’s see how:
Starting by separating the yolks from the whites, then you have to beat the egg yolks for a minute, in the same moment place in a small saucepan 80g of sugar and 35ml of water, melt it and bring the syrup at 121 °, slowly pour the syrup into the yolks and keep slam.
Then starting to beat the egg whites and when they are almost there to be a stiff, add the remaining 50g of sugar previously dissolved with 20ml of water and brought these to 121 °, continue beating for a few minutes.
Now add the mascarpone cheese to the yolks with sugar, beat well and then incorporated the egg whites.
The cream is ready!
Now take a baking dish, create a layer of cream, lightly wet the savoiardi cookies in coffee and create a layer of biscuits, sprinkle a thin layer of cocoa and then more cream, do so for two or three layers.
Complete with some cocoa on top and store the Tiramisu in the fridge for at least 3 hours.
if you want to try a different version of Tiramisù, instead of the coffee you can make the Marsala wine version (just substitute the coffee with the wine) or for the kids the strawberries version, you just have to blend 400gr of strawberries with half lemon juice and 20ml of water and 25gr of sugar.
Than procede with the classic method, just replace the coffee with the strawberries juice and the cocoa powder with strawberries slices.
Now you just have to try it at home and let us know if you liked our recipe!
Have fun and buon appetito!