Make the most popular dessert in Italian restaurants at home
In addition to pasta, Italian cuisine is also known for its sweets. Between pizzas and pasta, tiramisù is one of the stars on the table.
The sweet, made with espresso, has increasingly won over Brazilians, both for its flavor and for the energy it brings to those who taste it.
The name of the sweet comes from the Italian expression “Tirami Sù”, which means something like “pull me up” or “lift me up”.
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If you are going to help lift a person who by chance falls to the ground and asks for help, precisely this act of getting up means Tiramisù.
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However, there are several theories about the origin of the dessert. Many regions of Italy consider themselves to be the creators of the sweet, including Piedmont, Lombardy and Tuscany. However, it originally came from the Veneto region, specifically from Treviso.
Some stories say that Tiramisù emerged in an orphanage in a small Italian town with the intention of giving energy to the local children. Another says that the person who created the dessert was a restaurant owner who, as a child, was used to having two types of high-calorie snacks, and that's why she combined cookies, coffee and a slice of cheese, thus creating the sweet treat.
The story is beautiful, but enough blah-blah-blah, let's see the recipe?
Ingredients:
• 6 gems
• 250g of sugar
• 500g of mascarpone
• 36 champagne cookies
• 6 tablespoons of ground coffee
• 250 ml of water
• Chocolate powder
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Preparation:
Using a mixer, at high speed, beat the egg yolks and add the sugar, little by little, until smooth (approximately 6 minutes).
Lower the speed and mix the mascarpone until it becomes a uniform whipped cream.
Cover with plastic wrap and refrigerate until firm (approximately 3 hours).
Prepare a very strong coffee and let it cool.
Assembly:
Place a thin layer of cream on the bottom of the dish so that it does not slide;
Soak the champagne biscuits in the coffee, without soaking them;
Place a layer of biscuit and cover with cream;
Repeat the biscuit layer twice more and finish with cream;
Place in the fridge and leave for at least 6 hours;
Sprinkle chocolate powder when serving.
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