How to prepare this recipe
Prior to the 1960s, you wouldn’t find the tiramisu recipe within the pages of cookbooks. Furthermore, it notably eluded inclusion in encyclopedias and dictionaries of the 1970s, only making its debut in print form in Italian in 1980 and in English in 1982.
As obituaries commemorating the restaurateur Ado Campeol attest, this mouthwatering dessert took shape on December 24, 1969, at his celebrated restaurant, Le Beccherie in Treviso. Credit for its creation goes to his wife, Alba di Pillo, and the pastry expertise of Roberto Linguanotto.
Interestingly, it wasn’t until 1972 that this culinary masterpiece found its place on the menu.
|Prep time||Cook Time||Rest Time||Total Time|
|30 min||90 min||120 min|
Earning its reputation as one of Italy’s most beloved desserts, Tiramisu tantalizes taste buds with a harmonious marriage of robust cocoa and invigorating espresso, skillfully layered with the creamy indulgence of mascarpone cheese, all meticulously intertwined with delicate ladyfinger biscuits.
Looking back to 1938,
the Vetturino restaurant in Pieris, Friuli Venezia Giulia, proudly served a semi-frozen dessert by the name of “Tiremesù.”
Some culinary historians suggest this might serve as the historical precursor to the term “Tiramisu,” while the actual Tiramisu recipe could be considered a delightful variation of another layered dish known as Zuppa Inglese.
Alternatively, there are proponents of the theory that it was originally concocted in Siena, likely towards the end of the 17th century, in honor of Grand Duke Cosimo III.
Separate the egg-yolks from egg whites.
Beat the egg whites.
Mix the egg-yolks with sugar until creamy.
Add the mascarpone cheese, rum and beated egg whites.
Now put the tiramisu together.
Soak all the lady finger biscuits in coffee.
Add one layer of mascarpone cream mix and one layer of cocoa powder.
Repeat the process one more time.
Put in the fridge for 2 to 3 hours before serve.
Enjoy! Good Appetite!