It is not an ancient dessert, its birth dates back to 1970, although there are earlier traces (1940s).
The dispute over his paternity, between Friuli and Veneto, is still ongoing, although a few days ago the tiramisu from Treviso he returned to the list of Traditional Venetian Agri-Food Products.
The iconic tiramisu, now a symbol of Italian taste throughout the world, is also celebrated every year with a International Day on March 21st.
At the origins of “tiramesu” there was, in all probability, the “sbatudin”, that is, a dessert made with egg yolk whipped with sugar to which cream and biscuits were gradually added.
Countless reinterpretations inspired by the classic recipe, with the addition of chocolate or fruit, always remain a successful dessert. The use of liqueur is not foreseen, but if you like it, Marsala is recommended. The chocolate pieces are also a reinterpretation, which can result in the simple addition to the mascarpone cream.
The traditional tiramisu recipe
The original recipe was released byTiramisu Academy. Here are the ingredients:
- 3 ounces of mascarpone
- 3 egg yolks
- 90 g of granulated sugar
- ladyfingers, coffee and bitter cocoa to taste
You need to whisk egg yolks and sugar, then add the mascarpone. The ladyfingers should be soaked in coffee and alternated with cocoa. The cream is essential, it must remain soft and abundant, it must not be absorbed by the ladyfingers. Keep in the fridge a few hours before serving.
