Tiramisu (pronounced tir-uh-mee-soo)
An rich Italian semifreddo dessert made with espresso coffee-soaked
layers of cake alternating with mascarpone cheese and chocolate; variations
sometimes add liquor.
1972: From the Italian tiramisù, the construct being tira
(pick or pull) + mi (me) + sù (up).
The Italian tirare (to pull, tug) is from the Medieval Latin, from the Vulgar
Latin tirāre, of unknown origin but thought by most etymologists to be Germanic. In the Italian it’s tiramisù and the alternative spelling is tirami sù.
Signor Campeol (1927-2021) with a tiramisu.
Aged ninety-three, Ado
Campeol died on 31 October 2021.
Signor Campeol owned Le Beccherie,
a restaurant in Treviso in the north of Italy and it was there the most celebrated modern form of tiramisu
was created by his wife, Alba Di Pillo and their chef. Constructed with espresso coffee-soaked
biscuits, mascarpone and chocolate, it was added to the Le Beccherie menu in 1972
but, being never patented by the family, it became another of Italy’s many
cultural gifts to the world. Around the world, there are variants of tiramisu which
include different chocolates, spirits like rum or liquors but the original
recipe (certified in 2010 by the Italian Academy of Cuisine) was alcohol-free
because it was meant to be eaten by children too. Quite when the concoction was first made isn't clear and there is evidence something similar may have appeared as early as the nineteenth century and there are accounts of similar dishes from the 1960s.
Tiramisu recipe: This will serve 4-6, take about 30 minutes to prepare and will be ready
to serve after a further two hours of chilling.
This recipe includes only Marsala wine but works well with liquors like Kahlua or Benedictine.
Ingredients
300ml espresso coffee, brewed
2 tablespoons Marsala wine
4 eggs
100g sugar
500g mascarpone
300g ladyfinger (savoiardi) biscuits
200g shaved dark chocolate
Unsweetened cocoa powder
Instructions
Brew coffee using a macchinetta. In saucepan or other heatproof container,
combine coffee and Marsala wine, stirring slowly, then set aside to cool.
In a bowl, separate egg whites from yolks and whip whites
until stiff. In another bowl, whisk the yolks
with the sugar until pale and smooth. This should take 3-5 minutes.
Add mascarpone to the yolks and whisk slowly with an
electric mixer. Add the stiffened egg whites and mix through with a wooden
spoon until smooth and creamy.
Dip ladyfingers into the coffee and wine. Spread a layer
of the biscuits in a serving dish, add a level of shaved chocolate (depth
according to taste) and spread a layer of mascarpone mixture on top. Sprinkle
with cocoa powder. Repeat layers once more.
Sprinkle the top with cocoa powder. Chill for 2 hours
before serving.
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