Swooning over a sumptuously spirited gourmet TiraMiSù.
' La Dolce Vita ' from my heart to your tummy.
are only a part of this dessert's stupendous outcome.
the decadently sought after creamy lusciously smooth Tiramisù.
Not so...say others. For some...this is a fabricated tale!
They fervently disagree and trace it back to a few other more plausible originating versions.
At least in popularity...one is that it relates to a passionate baker... 'il Signore Iannaccone' who concocted this delight in his small bakery within the town of Treviso.
In 1973, 'Cucina Italiana magazine' dug a little more and found out that is was in fact a Signora Speranza Garatti that had actually created the first Tiramisù in the late 50s. She had named it the 'Coppette Imperiale' in honour of a Greek Princess visiting Italy at the time. This 'Coppetta' is now served in Treviso at the Ristorante al Fogher within the hotel of the same name.
Also, coincidentally, within the same 70's time period...this version was challenged again...by the belief that the Tiramisu was inventively created in a well known restaurant of the same Treviso town. It seems that the confectioner's apprentice held a maiden name carrying the Tiramisù title.
Personally, I get the feeling that Signora Speranza was indeed the true creator of this delicious dessert. What are your thoughts?
Now, that the base recipe has transpired through the hands of many dedicated and passionate sweet teeth...many more versions will come to the surface for sure.
The bit of debate surrounding where the classic Tiramisù had originated has in no way hindered the way bakers all over the world try to re-invent this famous cold dessert with endless variations. Of course, I'm no exception...and most of you by now know that about me.
I found other liquors act amazingly well with the...
cold preparation of sweet 'zabaglione ' custard cream.
Since when does she consciously use this much fat?
Well, first, I'm glad you're paying attention and second...
I do admit to faltering at times and caving to my delinquent sweet tooth ;o)
I do console myself in knowing that in today's particular recipe version...
the weight of sweet guilt has been lightened somewhat.
I finally have managed to have packaged the right formula...
to making an exquisitely simple method Tiramisù.
However, before, moving on, I definitely wanted to be clear on the importance...
About the ingredients:
NOTE: If you wish...this recipe can easily be made smaller since the measurements are in even numbers
(American / Metric measures)
. 2 cups (500ml) espresso coffee
note: I use a 10 cup Espresso pot to make this quantity of coffee.
. 6 tbsp. (90ml): Grand Marnier and Tia Maria
(both liquors together and then separated)
. 4 xLarge eggs (separated)
. pinch of salt
. 4 tbsp. (60ml) granulated sugar (separated)
. 1 small tub (8.8oz/250g) Mascarpone cream cheese
. 1 big pkg. of Italian cookies: Savoiardi (usually 48 cookies)
15 cookies x 2 surface layers...plus 8 for the third finishing layer...and last 10 cookies (split) for edge decor
. 2 cups (200g) bittersweet (65-70%) chocolate shavings
. 1/2 cup (85g) slivered almonds (lightly toasted)
Although, I usually use a higher sided platter...
this time I wanted to create something a little more elaborate for a special occasion.
I used a rectangular 8 x 11inch (20x 28cm) presentation platter with slightly raised sides.
. In a medium bowl...beat the egg whites and pinch of salt until you get slightly soft peaks. Continue beating while adding half the quantity of sugar until stiff peaks have been realized. Set aside.
. Meanwhile, in a large bowl...immediately start combining the egg yolks and remaining sugar. Beat them together right away until a thick creamy pale consistency is achieved.
. Add the mascarpone and continue to beat the mix until smooth consistency.
Assembly of the TiraMiSù:
. It is best and more efficient to work as quickly as you can. To wet the cookies into the COFFEE mix, hold one cookie in each hand as you DIP --TIP --TWIRL --LEAK both cookies simultaneously in order to avoid over soaking them.
. Immediately transfer cookies onto the platter as you place them side by side in a single layer within your pre-designed layout.
. With the aid of a ladle and spatula...spread a 1/3 of the CREAM mix over the first layer of cookies.
. Scatter, the first 1/4 of the chocolate shaving throughout the surface. Note: the cream may seem liquidy...please don't be concerned. Once the Tiramisù sets in the fridge...all the ingredients will set together into a unified delicious mass.
. Repeat another layer of soaked cookies and spread another 1/3 of the CREAM mix completely over the second layer.
. The third and last layer is slightly different. You'll use only 8 soaked cookies to be lined up side by side in the center throughout the longest length of the cake.
. Pour the remaining CREAM and generously scatter the rest of the chocolate shavings throughout the whole surface.
. Split the remaining 10 cookies
. Place the cut side downwards around the edge of the cake's two longest sides.
...chilling the TiraMiSù:
Chill it for a minimum of 4-6 hours.
My preference is to at least leave it overnight to set.
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