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Contents History of Tiramisu ................................................................ .................................................................................... ....................................................0 .................... 04 Recipe and Ingredients................................ Ingredients ................................................................ ............................................................................... ...............................................0 ............... 06 Pictures ................................................................ ................................................................................................ ................................................................... ................................... 10 Sources................................ Sources................................................................ ................................................................................................ ..................................................................... ..................................... 14

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Italian Cake – Tiramisu Tiramisu is one of the most popular dessert cakes of Italy. The name ‘Tiramisu’ is known as ‘A holy disk’. This cake is a perfectly mixture of coffee, rum, egg yolks with cheese cream and cacao. One piece can make people feel all the flavors beyond. Therefore, people call it is ‘heaven in your mouth’. No one can exactly make sure what who and when the recipe of this cake is made. Otherwise, Italy is famous with the layer cakes which its recipe is nearly the same as Tiramisu. The first book which is mentioned this cake is ‘I Dolci del Veneto’ (The Desserts of Veneto) that was published in 1983. According to Anna Maria, the expert of these types of cake, it was invented in Treviso, at the restaurant Le Beccherie by Francesca Valori, a person who had the name ‘Tiramisu’ when she was young.

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Recipe Tiramisu is a desert served cold but not frozen. There are many variations for this cake, with the only constant ingredient the mascarpone cheese. This cake is always sprinkled cocoa powder on the top before serving.

People use raw eggs to make Tiramisu. But now they prefer to use yolks bain-marie and whipped cream instead of egg whites.

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The original Tiramisu’ recipe from Le Beccherie Restaurant Copy right from Anna Maria Volpi

Prepare a strong espresso coffee, about 1½ 1 cups (360 cc). Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool to room temperature.

Beat the egg yolks in bowl, until until they become light and fluffy.

Combine the mascarpone cheese.

Dip half of the ladyfingers in the coffee and place in the pan in a single layer.

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Spread half of the mascarpone cream on the cookies.

Dip the remaining ladyfingers in the coffee and place place in the pan in a second layer.

Spread the remaining mascarpone cream on the cookies.

Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

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Strawberry Tiramisu

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Matcha Tiramisu

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Green Tea Tiramisu

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Sources: Anna Maria Volpi. The True History of Tiramisu’s Cake, A Passion for Cooking. 20 November 2003. Web. 18 May 2010. Anna Maria Volpi. Classical Tiramsu’s Cake Recipe, A Passion for Cooking. Web. 18 May 2010. Anna Maria Volpi. Il Tiramisu’s Legittimo Delle Beccherie, A Passion for Cooking. Web. 18 May 2010.

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Tiramisu