Carlo Negri, Tres, Trento
Tiramisu is one of the most common desserts prepared in-house, for its greediness and ease of execution. It is a decadent and sometimes complex dessert, since, depending on the execution, it can be very good or indigestible!
Today there are many variations that are lighter, but this is the classic recipe, whose origin is claimed by different regions. There are many legends concerning its invention, but the official purpose of this cake was to celebrate the triumphal entry of Grand Duke Cosimo III de’Medici in Siena at the end of the 17th century. The local pastry makers decided to invent a cake that reflected the character of the Grand Duke in its ingredients; hence the strength of the coffee and the simplicity of the ingredients composing this great dessert.
The Grand Duke liked this “Zuppa del Duca,” so much, he brought the recipe to Florence, where, for its aphrodisiac properties they named it “Tiramisu.”
(Yield: 6 servings)
5 fresh eggs (yolks and egg whites separated)
¾ cup sugar (150 grams)
pinch salt
1 pound Mascarpone cheese (500 grams)
½ cup Amaretto di Saronno (100 ml)
½ cup espresso (100 ml)
24+ ladyfingers (250 g)
2½ cups shredded dark chocolate (250 grams)
cocoa powder
1. Using electric mixer, beat egg yolks with sugar until thick and fluffy. Set aside.
2.Beat egg whites with a pinch of salt till stiff peaks form. Set aside.
3.Beat Mascarpone cheese until smooth and gently fold into egg whites.
4.Fold this mixture into egg yolks, creating a thick crema.
5.Mix Amaretto and espresso together and set aside.
6.Using a classic dessert glass, add a layer of crema, then a layer of ladyfingers. Spoon in some Amaretto/Espresso and then a second-leveled layer of crema.
7.Cover with chocolate shreds and repeat layering.
8.Finish with crema, a dusting of cocoa powder, and shredded chocolate.
9.Refrigerate for 2 to 3 hours before serving.
To make the cake version, you can use a single rectangular glass dish, following the steps above, making sure that the first layer is of ladyfingers.