Tiramisu is the most famous Italian dessert in the world. The etymology of the word Tiramisu is: lift me up, make my body stronger.
A local verbal tradition said that the Tiramisu was created by a brilliant madam of a house of pleasure located in the historic center of Treviso.
The madam of the place would have created this aphrodisiac and invigorating sweet to offer to her customers at the end of the evenings in order to invigorate them and solve the problems related to marital duties at the time of their return to the family.
Tiramisu was a kind of “natural viagra” in the 1800s.
Supporting this legendary story is the composition of the ingredients of Tiramisu, all nutritious and high-calorie: eggs, sugar, savoiardi biscuits, mascarpone cheese, coffee and cocoa.
The Italian Tiramisu récipe
- 4 eggs
- 100 g of sugar
- 500 g of the mascarpone cheese
- 300 g of Savoiardi Biscuits
- unsweetened coffee
- bitter cocoa
Separate the egg yolks from the egg whites and add them to the sugar, whipping them well with electric whips or a planetary mixer until the mixture is light and frothy.
Then add the mascarpone cheese, already out of the fridge for 5 minutes to make it softer, and mix.
Separately, in another container, whip the egg whites until stiff, then add them to the yolks whipped with sugar, and the mascarpone cheese a little at a time, stirring gently from the bottom up not to disassemble them.
We create a layer of mascarpone cream on the bottom of an ovenproof dish. We place the Savoiardi Biscuits (quickly soaked on both sides in cold, unsweetened coffee) next to each other forming the first layer.
Cover the Savoiardi Biscuits with the cream, then another layer of Savoiardi Biscuits and finally again with the cream.
We put the cake in the refrigerator for about three hours.
Before serving, by sprinkling plenty of cocoa powder over the entire surface of the Tiramisu.
Very Important: the original Tiramisu is without cream and without liqueur or alchol.