Authentic TiramisùTiramisu is the dessert that cannot miss at parties and in restaurants, it is the dessert that all Italians know and yet it is probably the youngest Italian dessert.
Born in the 60s/70s , probably from the poor and energetic desserts based on egg yolk mounted with sugar, intended especially for children, the elderly and convalescents.
Tiramisù 1In the late 60s, the restaurateurs of Treviso developed the Venetian custom of consuming the zabaglione together with whipped cream and biscuits .Only in the early ’70s, not inventing anything but only combining ingredients always used and known to all, was born a sweet that has sparked the imagination of many. The dessert and its name “tiramisu”(pull me up), as very nutritious and restorative food, immediately became very popular and resumed, with absolute fidelity or with some variations, not only in the restaurants of Treviso and the province, but throughout Italy.
The union of a zabaione, a Zuppa Inglese of Tuscany / Emilia Romagna, mascarpone of Lombardy, ladyfingers of Piedmont. Perhaps this is the beauty of this dessert: the union of many regional cuisines makes this cake the Italian dessert.
Tiramisù 4The original recipe.Don’t be surprised how easy it is !!!

Servings :12
300g Savoiardi /Sponge (lady) fingers
6 cups of espresso coffee
6 cups of water
4 eggs
4 spoonfuls of sugar
1 spoonful of brandy(or rhum)
250 grams mascarpone cheese
Unsweetened cocoa
Pour the coffee into a bowl, dilute with the water .Half water,half coffee as this is an Italian Espresso !!!
• Dip the sponge fingers one at a time in the coffee and place a layer of these in a dish.

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• Separate the yolks from the white. Beat the egg yolks with the sugar, then add the brandy. Add the mascarpone, mixing perfectly to form a cream. .
• Whisk the egg whites stiffly and add them to the cream, folding them in.
Tiramisù 5• Spread half of the cream over the ladyfingers and level the surface. Continue making layers in this way, finishing with a layer of cream.
Place this dessert in the refrigerator for at least 2 hours. Just before serving it, sprinkle the top with a thick layer of unsweetened cocoa.

Today tiramisu is a must and has many variations with sponge cake, with pavesini, strawberries, ice cream, limoncello, yogurt … revisited versions of an inimitable cake.