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Tiramisu' (pick me up) is a modern version of a dessert first created in Siena, where it was called zuppa del Duca
(the Duke's soup). From there it migrated to Florence, where it become very popular in the nineteenth century among the many
English people who came to live in the city at that time. And so it was called zuppa Inglese - English soup. Only recently,
has the same dessert come to be called tiramisu' (with some variations - chiefly the substitution of rich mascarpone cheese
for the original custard).
Makes 6 servings 30 minutes a. Egg Yolk: 3 b. Superfine Sugar: 3 tablespoons c. Strong Espresso: 1/4 cup (60 ml) d. Mascarpone Cheese: 8 oz (250 gr), room temperature e. Egg White: 1 f. Savoiardi or Ladyfingers: 4 oz (125 gr) Make a zabaione by beating egg yolks with sugar by hand in a bowl. This is the first part. The second part use a mixer to beat the egg white until stiff. Pour it into the zabaione, mix, and add the mascarpone while still mixing, until you obtain a creamy texture. Dip the ladyfingers into the espresso coffee and arrange in a single layer in the bottom of a 9 in. (23 cm) bowl. Cover them with a layer of the creamy mix, then repeat the layer of ladyfinger, and then finish with the creamy mix. Refrigerate for several hours before serving. |
1. Castagnaccio:Chestnut Cake 2. Biscotti di Prato: Almond biscuits 3. Tiramisu: Tuscan Trifle ("pick me up") |
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