recipe for Tiramisu comes form Taste
Tuscany which organises personalised wine
and gastronomic tours and vacations in Tuscany.
Tuscany is run by a group of girls, English
and Italian, all enjoying life to the full in Tuscany,
with its simple pleasures, excellent food and friendly
locals. The aim of the business is also simple, to
show others what a truly beautiful part of the world
Tuscany really is, seen from the inside.
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
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are at least three different stories surrounding the
origins of Tiramisu.
The first is that it was 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
The second theory is that is 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 Venices
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
You will 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
The Mascarpone cream cheese used today is a replacement
for the custard used in the original recipes.
Here is our light fluffy version of this wonderful
250g/8 oz Mascarpone
A packet of
Savoiardi (Ladies Fingers)
Cocoa to decorate
2 Cups of Strong
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.
Beat the egg yolks with the sugar to form a creamy
paste. It will go from a bright yellow to a pale
cream colour. Add 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
Fold in the egg whites gently. Set aside.
Make 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
Dip each Savoiardi in the coffee/liquor mix to soak.
Arrange the soaked biscuits into one layer in a
Once you have the layer of soaked biscuits cover
with a layer of the cream mix. Sprinkle with a layer
of grated chocolate.
Repeat the biscuit and cream layers until the dish
Finish by sprinkling generously with the cocoa.
Cool 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 eggs.
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