6 whole eggs
500 g mascarpone
120 g sugar
500 ml coffee (about 12 coffee)
400 g ladyfingers (or savoiardi in Italian)
- This course is: Dolce
- Difficult to prepare: FACILE
- is a typical course made in: VENETO
- You should drink:
- The time to prepare this course is: , and cooking time is:
In a bowl, whip the egg yolks with 60 g of sugar. Once you have foamy mix, add the mascarpone. Stir until the mixture is smooth. In another bowl, whip the egg whites with the remaining sugar. Gently combine the egg whites to the mixture of reds and mascarpone. Use a wooden spoon with movements from the bottom upwards.
For reasons of safety it is preferable to use pasteurized eggs, you can pasteurize them yourself doing the whipping eggs in a water bath (with water at 60-65 C).
Once prepared the mascarpone cream, you can proceed with the creation of tiramisu. Soak the finger biscuits in the coffee at room temperature and place them in the baking dish, in the glass, in the cup or tray (depending on your choice). Put on a layer of cream and sprinkle with cocoa. Make another layer of ladyfingers soaked in coffee. Then finish with a cover with mascarpone cream, sprinkle with cocoa powder and refrigerate for at least a couple of hours.
Be careful, coffee is not too hot otherwise in contact with the mascarpone cream will melt.
I tell you this recipe
The tiramisu (or Tiramesu as it is called in Treviso) is the most famous and appreciated Italian sweet across the world. Together with spaghetti, pizza is one of the symbols of Italian gastronomy. Probably the worldwide success of this cake is due to the winning couple of the bitter coffee and cocoa with pleasant soft and sweet mascarpone cream, delicate and intense at the same time.
The Tiramisu is the dessert of a thousand fathers, in fact there are many regions that claim the authorship, each would want to be recognized as a place of origin. From the unlikely Piedmont and Tuscany to the most aggressive Veneto and Friuli-Venezia-Giulia.
The version of the origin of tiramisu which dates further back in time is the one of Tuscany. It is said that towards the end of 600, on the occasion of the arrival in Siena, Grand Duke of Tuscany, Cosimo III de 'Medici, asked to some pastry chefs to make a cake that represented the qualities: gluttony, grandiosity and simplicity. Thus was born the soup of Duke Cosimo III, he was so pleased that he brought the recipe in Florence and spread throughout Italy, and thereafter the name was transformed into a sweet tiramisu and it soon became the favorite dessert of the nobles who attributed stimulant and aphrodisiac properties. According to this theory, the sweet also arrived in the Veneto where it was improved and to which were added the mascarpone, becoming in the form we know now.
Another curious, supposed origin of tiramisu is the one that says the father of the famous dessert would be a pastry chef from Turin, who had to make this cake for Camillo Benso Count of Cavour in order to support him in the difficult task of unification of Italy.
The most accepted version, however, would be the Venetian one. An experienced and well-known gourmet and wine expert, Giuseppe Maffioli in 1981 in the journal in Veneto wrote that the tiramisu was born in the 60's in the kitchens of the restaurant Beccherie at Treviso, the creators were Ms. Alba di Pillo in Campeol (owner of the restaurant) and the cook -pastry chef Roberto Loly Linguanotto who had previously worked in Germany and had gained some practice and knowledge of the Habsburg desserts, the tiramisu is in fact considered a derivative of these sweets. According Maffioli, therefore, the tiramisu was born around the year 60 and was initially called Tiramesu (in Treviso) Italianate then tiramisu.
On the website www.tiramesu.it you can find a video of Linguanotto in which he declares that the idea of making this dessert was born from the need to create a typical dessert of the house, which could represent the Beccherie restaurant, but that was suitable both adults and children. Linguanotto began to make several attempts and decided to start from a recipe already in use to make ice cream or beaten egg yolks to which was added the boiled milk, so the starting point was a preparation of country tradition, the sbatudin (egg yolk with sugar).
Linguanotto, simply decided to replace the milk with the mascarpone, and came up with this delicious cream that became famous around the world. The name comes from the presence of the beaten egg yolk and sugar that already in ancient times was used as a tonic for the elderly, children and convalescents. There are those who, maliciously, would trace the origin of the name to its alleged aphrodisiac properties, it is said that in the brothels of the time it was customary to consume the beaten egg.
There are hypotheses, but not documented, that the tiramisu can be born before the 60s in Friuli-Venezia-Giulia. The inventor of the tiramisu was Mario Cosolo, manager of the restaurant Il Vetturino in Pieris, it was well known for his reputation as a skilled cook throughout the Venezia-Giulia, but it was also known for his anti-fascist activities and its participation active in the Resistance.
The claim of authorship of the tiramisu was made by Flavia Cosolo, daughter of Mario. She said that it was his father to come up in the 30's tiramisu, previously called the cup of Vetturino and consists of zabaglione cream (without mascarpone cheese) and chocolate, just in the 40 years the name was changed and it was converted into tiramisu, following an term formulated by a customer who complimented him and said, that was pulled up, hence the idea of calling it tiramisu. There are no written tests as told by Flavia Cosolo, there would be but the testimonies of the elders of Pieris that could topple the legitimacy of Venetian origin.
Even though the theories about the origin of tiramisu are numerous, there are no documented reports before the sixties. Currently the most accepted version of the origin would be the Treviso's one. In fact, the article by Giuseppe Maffioli 1981 locates the birth of tiramisu in the kitchens of the restaurant and the date Beccherie at the end of the 60. It is the first document found talking about this sweet and its origin.
The other theories remain unproven legends or stories.
Furthermore, October 15, 2010 was filed by the delegation of Treviso's Italian Academy of Cuisine Cultural Institute of the Republic a notarial act on the history of tiramisu. You read on this document Giuseppe Maffioli performed a careful and thorough research that dates back to the cook-pastry chef Loly Linguanotto the original recipe of tirame SU, during his work Maffioli identified several recipes, recovering, among these, the authentic one of the restaurant at the Beccherie . It has been filed a dossier with the account of the search for Maffioli containing the recipes (traditional and variants).
It is news a few days ago that the Veneto region wants to take charge of the practice for the recognition of typical Venetian specialties such as tiramisu, with a path similar to that already done for the Neapolitan pizza. The governor of the Veneto region, Zaia, said: "It is right and dutiful seek recognition of this regional specialty, both as a seal of a historical event, either as a reason for further enhancement of Treviso and the Veneto region, in respect of a product that today is likely to have many fathers and too many versions that do not do justice the efforts and inventiveness of the place it was born. "
"Recognition of typicality is not a goal unlikely or impossible, as the previous example of" Pizza Napoletana ", which I have just brought to goal when I was Minister of Agriculture."
But the tiramisu is not only the sweet of a thousand fathers, it is also the sweet of the thousand variations, in fact, there are countless versions, sometimes remains only the name and nothing else, the mascarpone cream replaced by custard, ladyfingers from other cookies, coffee from the juice of any fruit (strawberries, oranges, lemons, etc.)
This, on the one hand, distorts the tiramisu and alters the basic features, from another it highlights the versatility and the ability to make infinite combinations.
From the beginning, however, the tiramisu shown with the various changes that have led to improvements or alternatives just as tasty. It was the same Linguanotto who first replaced the ladyfingers with the sponge cake, recognizing that the change was due to the practical requirements for the construction of a large number of servings, but discovering this variant in a very sweet valuable.
In addition, the most popular version of tiramisu today includes the addition of egg whites, this allows you to get a very foamy cream, compact and lightweight. Some people, to achieve this effect of lightness and frothiness, add the whipped cream.
In addition, it is customary to flavor the cream with liquor, especially with rum or Marsala, this in addition to enriching the flavor and aroma of the cream increases its shelf life.
Even the shape has had its own evolution, Linguanotto prepared at Beccherie tiramisu with circular shape, but the biscuits are well suited to provide instead a square or rectangular shape, in fact, more frequently the tiramisu is made of pyrex dishes rectangular, or, alternatively in individual portions in small bowls or glasses.
For each serving:
Energy: 343.52 Kcal
Total Dietary Fiber: 0.48 g
Alcohol: 0.00 g
Water: 83.01 g
Total Protein: 11.10 g
Animal protein: 10.37 g
Vegetable protein: 0.73 g
Total lipids: 21.95 g
Lipids animals: 21.83 g
Plant lipids: 0.12 g
Cholesterol: 261.54 mg
Available carbohydrates: 27.07 g
Starch: 8.13 g
Sugars: 18.94 g
words to remember
Tiramisu, Tiramesu, finger biscuits, coffee, mascarpone cheese, egg yolk, sbatudin, Roberto Loly Linguanotto, typical Venetian Alle Beccherie, Maffioli, soup of the duke, Campeol, history of tiramisu, origin of triamisù
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