recipe for Tiramisu has been reproduced courtesy of
Tuscany Personalised Tours
Tuscany Personalised Tours is a group of girls, English
and Italian, all enjoying life to the full in Tuscany,
with its simple pleasures, excellent food and friendly
locals. Their aim is also simple, to show others what
a truly beautiful part of the world Tuscany really is,
seen from the inside.
Arrive in Tuscany without their help and knowledge
and you will probably miss 90% of what Tuscany and the
Tuscan people really have to offer. Remember they live
there! When you live somewhere you benefit from a knowledge
and intimacy denied to normal visitors. Join Taste Tuscany
Personalised Tours and you will experience the real
Have a look for yourself - www.tastetuscany.co.uk
. . . . .
are at least three different stories surrounding the
origins of Tiramisu.
The first is that it was initially created in Siena,
Tuscany. The occasion was a visit by Grand Duke Cosimo
de'Medici III, in whose honor the concoction was dubbed
zuppa del duca (the "duke's soup"). The erstwhile
duke brought the dessert back with him to Florence.
The second theory is that it was a cake specialist
from Torino who invented in honour of Camillo Benso
the Count of Cavour to sustain him during the difficult
job of unifying Italy.
Northern Italians will swear blind however that it
was invented in Treviso and was a favourite of Venice's
courtesans to fortify themselves between their amorous
encounters. Tiramisu literally translated means Pick
Whatever the true history behind Tiramisu it has become
one of the most popular and well known Italian deserts.
You'll find hundreds of variations, some light and
fluffy, some rich and creamy, some strong on the coffee
and others with more emphasis on the liquor.
The Italians use Savoiardi biscuits to soak the coffee
and liquor - the American version would be Lady Fingers.
The Mascarpone cream cheese used today is a replacement
for the custard used in the original recipes.
Here's the Taste Tuscany light fluffy version of this
250g / 8 oz Mascarpone
A packet of Savoiardi (Ladies Fingers)
2 Tablespoons of Sugar
Cocoa to decorate
2 Cups of Strong Expresso Coffee
½ Cup of Milk
Small glass of Desert Wine or Liquor
50g Dark Chocolate
to make Tiramisu
the eggs into yolks and whites.
a tiny pinch of salt to the whites. Beat the egg whites
until they are stiff. Set aside.
the egg yolks with the sugar to form a creamy paste.
It will go from a bright yellow to a pale cream colour.
the mascarpone and stir. Mascarpone is a cream so
if you use an electrical mixer use it very briefly
otherwise you may find the cream separating.
in the egg whites gently. Set aside.
a jug of strong coffee and mix it with the milk. Add
a small teaspoon of sugar if you have a sweet tooth.
Add the desert wine/liquor to the mixture.
each Savoiardi in the coffee/liquor mix to soak. Arrange
the soaked biscuits into one layer in a serving dish.
you have the layer of soaked biscuits cover with a
layer of the cream mix. Sprinkle with a layer of grated
the biscuit and cream layers until the dish is full.
by sprinkling generously with the cocoa.
in the fridge for at least two hours before serving.
Please note that this is a dish that should be eaten
the same day that it is made as it is made with raw
Rich Version Tiramisu:
make a richer version of Tiramisu leave out the egg
whites - use only the yolks. The preparation is the
same as above but no folding of whites required.
version may require a little more than two hours in
the fridge to allow more time for the cream to soak
Fresh Summer Pineapple Tiramisu:
good Italian friends of mine made me a pineapple tiramisu
and it was amazingly fresh and a great alterative
coffee required. Instead mix the pineapple juice with
the liquor and soak the Savoiardi in this.
of the chocolate and cocoa layers there are layers
of pineapple fruit on top of the savoiardi then the
layers of the cream.
Try one or all of these - they're delicious!!
with permission of Taste
Tuscany Personalised Tours