Tiramisù : cooking recipe

   The tiramisù is one of the most popular desserts, known and imitated all over the world who love to children and adults. Different Italian regions (Veneto, Tuscany, Piedmont) claim paternity of the origin of the recipe. With regard to the Piedmont, it is said that Count Camillo Benso di Cavour, was very arguably, the difficult task of unification of Italy. A well-known Piedmontese pastry chef, created this sweet, to make him something pleasant and risollevargli morale, in the worst moments. For Tuscany, it is said that the cake was created on the occasion of the visit to Siena Grand Duke of Tuscany Cosimo de 'Medici in the seventeenth century. The pastry chefs of the time prepared this cake with delicious ingredients semplici.Il duke was impressed and fascinated. The cake was very popular throughout the inside of the court with the name of the Duke of soup. Later took the name of tiramisu for its alleged aphrodisiac properties, and finally to the Veneto, it is said that the cake was created in the late eighteenth century by the chef of a famous restaurant in Treviso located near a house tiramisu chiusa.Il considered a aphrodisiac, was served to the customers so that they perform better. In the ancient recipe in reality they only recipes vaguely similar to the present one, the publication of which is on the books and cooking magazines, only since the 70 '. Nowadays there are many variations of the recipe, a lot of fruit, of which the most known and appreciated is "strawberry tiramisù".  
 How to cook Tiramisù :
In a bowl mix the mascarpone with the sugar and egg yolks (use eggs at room temperature), using a wooden spoon or spatula for cakes. Whip the egg whites very firm with electric whips and uniteleli the mixture. Line the bottom of a rectangular mold (20 * 30 approx) with pavesini wet quickly with coffee, taking care not to wet them too much or little. Pour over half the cream and dusted with cocoa, dropped from a sieve. Make another layer with Pavesini arranging them in the opposite direction to the previous one. Pour the remaining cream and sprinkle with cocoa. Let rest tiramisu in the fridge for at least 12 hours.

Ingredients for Tiramisù cooking recipe :

• Mascarpone : 500 gr

• Eggs : 4

• Bitter Cocoa : 50 gr

• Sugar : 100 gr

• Coffee Ristretto (restricted/espresso) : 6 cups

• Pavesini : 1 pack

• Albumen : 3

 
Serves : 8 people


 
Time required : 45 min

 

Capacity : Dessert


 
Difficulty : 1/5