The first clue of tiramisu , is by the famous Italian gastronome Giuseppe Maffioli. In his book Il ghiottone Veneto (The Venetian Glutton) first published in 1968, he talks extensively about zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region, a coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the “Repubblica Serenissima” (“The Most Serene Republic”) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.
Mention by the book
“The groom’,” says Maffioli, “at the end of the long wedding banquet, maliciously teasing, gave him a big bottle of zabajon before the couple retired to guarantee a successful and prolonged honeymoon.” “The zabajon,” Maffioli continues, “sometimes had whipped cream added, but in this case was served very cold, almost frozen, and accompanied by baicoli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice.” The combination of added whipped cream, the serving temperature, and the cookies are close to the modern Tiramisu’ recipe. And even the allusion to the energetic properties of the zabaglione seem to refer to Tiramisu’s name.
in another note the oldest recipe I could find was in a book by Giovanni Capnist titled I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. Capnist writes that tiramisu’ is “a recent recipe with infinite variations from the town of Treviso” and a “discovery of restaurants more than family tradition.”
But the final word on the origin of Tiramisu’ is from a book by Fernando e Tina Raris named La Marca Gastronomica published in 1998. It is a book entirely dedicated to the cuisine of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name immediately became popular, and this cake was copied by many restaurants first in Treviso, then all around Italy.”
The restaurant “Le Beccherie” still makes the dessert with the classic recipe. They use ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, the owners of the restaurant, regret not having patented the name and the recipe to avoid all the speculation and guessing about the origin of this cake and the diffusion of so many recipes that have nothing to do with the original Tiramisu’.
Infinite are the variations of Tiramisu’, but the classic one, the recipe from Le Beccherie u may find in some web research . The original recipe includes the use of raw eggs , and in today living stile ,in order to avoid the danger of salmonella, u should use free salmonella eggs or cook the cream in Bain Marie or use the Sugar “bomb “ at 120 degree in the eggs when u whip.
here again a footnote in the history of travel in the world of delicious Tiramisu `:::
It has always topped the list of most popular desserts. In Italy and abroad "for the Greedy" has confirmed a favorite dessert for the "sweets". Nevertheless, the origins of tiramisu `
Tuscany, it seems. Or maybe the Veneto. Both regions boast the fact
authorship of this unique delight. Determine right and wrong becomes
complicated when the story strays into legend and the great time spent
beyond any possibility of objective verification.
In any event, the most accepted version of the history of tiramisu or place the birth in the late seventeenth century.
The sweet, it is said, was born in Siena, the occasion was a visit of the then
Grand Duke of Tuscany, Cosimo de 'Medici. Vain and spendthrift
lover of opulence, apparently, even
rather greedy and did not fail to appreciate the new proprietary
in his honor, was dubbed "Soup of the Duke."
Is that many from the Grand Duchy of Tuscany port `in Treviso, after that` in Venice, where the award affrodisiache virtue.
so Is the tiramisu is my favorite dessert and I think it is for most people, indeed I am sure in the light of my work around the world .....
I must say that as a child the only course I wanted to have was the half pan of it ..... ......... With Raw eggs , Espresso coffee , Marsala wine , cream and Savoiardi Biscuits ….
But of course now day give rise to variations in the enriching pleasure .... is chefs speciality so ……. coffee with sugar and liqueur, are replaced with any other liquid like tea, Sake , fruit teas and infusions, thus giving rise to `tiramisu with fruit, ice, and stick up for people suffering from food allergies very sensitive topic to me healthy versions without dairy products, soy milk or rice cereals ... .......... or alternative to coffee , barley coffee with and endless version of variation, presentation and taste
Tiramisu
150gm white sugar
5 nos egg yolk
500gm mascarpone cheese
500ml whipping cream
1 pkt sponge finger “ savoiardi “
500ml espresso coffee
100 ml Marsala Wine
Garnish bitter cocoa powder
Method
• Beat sugar and egg yolk until pale in colors
• Prepare the coffee mixture with the marsala in a bowl
• Add mascarpone cream cheese and fold gently until smooth
• Whipped whipping cream until fluffy then fold into cream cheese mixture and chill.
• Dip sponge finger quickly in espresso coffee one at a time and arrange them in a rectangular serving dish.
• Cover the biscuits with the cream mixture. Arrange again the sponge finger ( follow the first step) and top with remaining cream cheese mixture. Chilled it in chiller.
• Sprinkle the top with bitter cocoa powder before serving.
• Note: This recipe, suggests the use of raw eggs.
Using raw eggs could expose to the danger of salmonella.
We recommend either using eggs from a known source that guarantees salmonella-free eggs, or following the recipe prepared with zabaglione cooked bain-marie and whipped cream. This prevents the presence of any bacteria.
Almond Tiramisu
Tiramisu com mandorle
Ingredient :
1 no Vanilla Sponge cake
Filling
300 gm mascarpone cheese or cream cheese
259 gm whipped cream
100 gm sugar
3 nos egg yolk
150 gm shaved choc
Method
Whisk the sugar and cream cheese till smooth.
Put in egg yolh one by one.
Fold in the whipped cream .
optional you can put 1 tbsp cream sherry or brandy inside)
150 gm shaved choc
Almond praline
300 gm whole shelled almond (roasted)
300 gm sugar
100 ml water
Method
Boil sugar and water till caramelized.
Put in roasted almond and stir well and pour on greased aluminium foil.
When the almond already cold pound it.
250 ml coffee syrup
(optional you can put 1 tbsp cream sherry or brandy inside)
In a cake Mould
Cut vanilla sponge cake into 2 pcs
sprinkle with coffee syrup
spread 1/2 of cheese filling and put the shaved chocolate
and put the left over cheese filling.
Cover with sponge cake and sprinkle the coffee syrup.
put in the chiller overnight.
Loose the cake from the Mold
Whipped 200gm whipping cream and cover all over the cake.
Cover the cake with almond praline.
Serve with strawberry puree.
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