tastes of Italy -
A 1800s "natural viagra". Tiramisù means: lift me up, strengthen my body.
A verbal local tradition says that this dessert would have been created by a "maitresse" of a pleasure house located in the historic center of the town of Treviso in northern Italy. The owner of the restaurant would have created this sweet aphrodisiac and invigorating to offer it to her customers at the end of the evenings in order to reinvigorate them and solve the problems related to marital duties at the time of their return to the family. It is said that in the restaurant, when the men came down the stairs, a charming "maitresse" prepared this dessert to cheer them up. Hence the origin of the name "tiramisù". However in the second half of 1900s the origins of Tiramisù were questioned and claimed by other Italian regions.
Our Christmas Eve family dinner could not miss this dessert!
Ingredients
Savoiardi biscuits 300 g Very fresh eggs (about 4 medium) 220 g Mascarpone 500 g Sugar 100 g Ready-made mocha coffee (sweetened as you like) 300 g Bitter cocoa powder for the surface
Directions
Carefully separate the egg whites from the yolks so to whip the egg yolks with an electric whisk, pouring only half the sugar
Add the mascarpone, little by little
Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time till you have a very firm mass
Proceed to add the egg whites mass in the bowl with the egg yolks, sugar and mascarpone, a little at a time, mixing very gently from the bottom up
Soak the savoiardi biscuits with the coffee already sweetened and arrange them in a layer
Cover the layer of biscuits with the cream and repeat the operation, finishing with a layer of cream
Place in the refrigerator for few hours
Finally, sprinkle with bitter cocoa and serve cold
I like adding also on top some dark chocolate truffle
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