The authentic Tiramisu' recipe!With cream? with pepper? with strawberries? Let's see how..
See my video recipe here:
The Tiramisu' is a modern invention..
Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie". Some debate remains, however. Historical records state that Tiramisu has aphrodisiac effects and was served in brothels in Treviso.
Maybe created by him on 24 December 1969. Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III. Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s.
The Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.
There is also evidence of a "Tiremesù" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli Venezia Giulia, since 1938.
This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese.
On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli Venezia Giulia region.
THOSE are the only authentic ingredients:
Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor.
NO CREAM, NO RHUM,
The original shape of the cake is round, although the shape of the biscuits allows the use of a rectangular or square pan, spreading the classic image "to tile".
However, it is often assembled in round glasses, which show the various layers, or pyramid.
Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble. Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with
"BEER in the tiramisu"??
chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer
. These are however not considered true Tiramisu
as these variations only share the layered characteristic of Tiramisu; these examples more closely resemble variations of trifle.
Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers (savoiardi).
Bakers living in different Italian regions often debate the use and structural qualities of utilising other types of cookies, such as pavesini for instance, in the recipe. Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa. Disaronno is also often used to enhance the taste of tiramisu.
MY personal choice of liquor for the Tiramisu' is SAMBUCA.. it makes the difference.
Here my famous recipe:
8 egg yolks ( i like it tasty)
500 gr Mascarpone better home made
150 gr sugar
Savoiardi bisquits (lady fingers)
coffee moka or long espresso
a drop of Sambuca
Beat the yolks with the sugar and a drop of Sambuca, until foamy ( around 6 to 8 mins)
Once foamy, add the Mascarpone to it and mix using a spatula
be delicate but firm, you want keep it foamy but also smooth.
put few spoons of the cream in the tray, just a little, and spread it all over
Dip the Savoiardi in the coffee(unsweetened) and lay it in the tray on the cream
once finishes, add more cream, also a little, all over the savoiardi.
after the cream go with another layer of biscuits/coffee. the second layer of biscuits crossing the first layer. like a cross. it is better for the slice making.
add all left over cream and put in the fridge
A good Tiramisu' must to be in the fridge for at least 6 hrs, even better over night.
if you are in a rush, than use cups instead of tray.