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Place of origin: Rome, Lazio, Italy
Tiramisu literally translated means “pick me up”. It has a status of a top dessert throughout Italy and many regions claim to keep its origin. The sponge fingers - ladyfingers known as savoiardi or Savoy cookies are usually used for this dessert. The people in Lombardia respond that the mascarpone ultimately originates from their country, and therefore that the honor should go to Lombardia. Venetians and Tuscans are just as keen to take the credit for its invention. The Romans as genuine metropolitans regard the dessert as typically Italian and therefore Roman.
As a result there is a wide variety of recipes for this fresh cream cheese dessert. The major discrepancy is in the spirits to be used. All kinds of them can be added from cognac to Marsala, Amaretto, whisky and rum and even a coffee liqueur.
Tiramisu
Ingredients
200 ml (¾ cup) heavy cream
5 tablespoon icing sugar
4 egg yolks
500 g mascarpone
about 24 ladyfingers
5 tablespoon strong espresso coffee
4 tablespoon Amaretto
cocoa powder or grated chocolate
Method
Beat the cream with 1 tablespoon icing sugar until stiff. Whisk the egg yolks with the remaining sugar until creamy, using a hand-held whisk on maximum speed. Stir in the mascarpone one spoonful at a time and then at a slower speed stir in the cream.
Line a flat dish with ladyfingers. Cool the espresso to the room temperature. Mix the espresso and Amaretto and sprinkle over the ladyfingers, but do not soak. Spread a layer of cream on top and cover this with a layer of ladyfingers, sprinkle with the espresso and Amaretto mixture, and spread the remaining cream on top.
Sprinkle with cocoa powder and chill for at least 1 hour or overnight in the refrigerator to allow the flavors to infuse.
Take out the Tiramisu from the fridge. Leave it for a while to become the Tiramisu soft and creamy.
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