Italian Tiramisu Dessert

TiramisuMost of us may know that in Italian Tiramisu means “pick-me-up”. It has been
named for its high energy content and is a dessert avidly enjoyed by
the Italians and those who enjoy Italian recipe.

There are
several stories on how Tiramisu originated. Some people consider it
originated from Tuscany while others consider it to be a variation of
layered dessert known as Zuppa Inglese. There are sources suggesting
that this desert cake was created in Siena in the honour of Cosimo III
when he visited the city. There is an actual account of Carminantonio
Iannaccone suggesting that he fashioned it in Via Sottotreviso on 24th
December 1969 when he was the head chef at Treviso close to Venice.

Tiramisu is an Italian recipe dessert made with sponge finger biscuits, coffee, sugar, eggs, cream, cocoa, cheese, rum and wine.

Here is a simple Italian recipe dessert which will be a huge success.

Ingredients

Mascarpone – 1 tub
Sugar – 4 tablespoons
Eggs – 4
Espresso – 3 espresso cups
Sponge fingers – 1 pack
Amaretto and brandy- small amount
Cocoa powder – dark and bitter

Method of Preparation

Make espresso and pour it in a wide flat dish to cool.

Separate the egg whites from the yolks.

Beat the egg whites extra stiff to add to the airy texture to the crème used later. Place it in the fridge after beating.

Beat
the egg-yolks next to make it creamy and whitish. Add sugar and a
little Amaretto and continue beating. Add mascarpone a little later and
beat till homogeneous and nice. You can add a dash of brandy also to
give a sharper taste.

Place the egg whites beneath the creamy mix, which can be done best with a big flat scraper.

Take a small, 18cm×27cm / 7in×11in rectangular pie dish. Dip the bottom
of the sponge finger in the espresso quickly and rest it in the dish.

You
can decide the strength of coffee in the cake here. If you just want a
hint dip the sponge fingers momentarily or hold it for a while to get a
strong coffee taste.

Cover the dish bottom with sponge fingers placed side by side and then sprinkle some Amaretto over them.

Add around half the creamy mix over the sponge fingers and repeat the
same process of dipping them in espresso, placing them and sprinkling
with Amaretto to make the second layer.

Place the desert in the fridge for a few hours to allow the sponge fingers to soak in completely.

Before serving Tiramisu cake sprinkle a thin layer of the dark cocoa powder on the dish.

Enjoy this Italian recipe scrumptious desert that serves 5 to 8 people.