Perfect Italian Tiramisu
Today I bring you a perfect authentic Italian Tiramisu recipe. I love a traditional tiramisu, and back in Venezuela I had the opportunity to learn from my Boss (a really Italian Boss) how to prepare this delicious dessert.
His family came from Italy and he grows up in Venezuela, but the Italian traditions don’t go away so easily, so he learns from his mother how to prepare this special dessert, and I learn from him, and today you are going to learn with me.
But the first thing I wanted to share with you is the history of this precious and delicious dessert; actually a similar dessert was created in the 17th century in Siena, in the northwestern Italian province of Tuscany. When the Grand Duke Cosimo de ‘ Medici III has visited Siena, it was prepared for him zuppa del duca ( the duke’s soup), and he brought this recipe back to Florence, In the 19th century, tiramisu became really popular among English artists who lived in Florence. But like this story exist more different stories from where the tiramisu was originally created.
Some stories said to have been created in a restaurant in Treviso Venice, Carminantonio Iannaccone claims to have invented, truth is today is really popular, and exist different versions… My version, is the family version of my Italian boss…
- 8 egg yolks
- 110 grams sugar
- 500 grams mascarpone
- vanilla extract
- 1 1/2 cups espresso
- 1 package Lady fingers
- pinch of salt
- cocoa powder
- 3 tbsp coffee flavored liqueur
- Mix the 8 egg yolks with the sugar, vanilla extract and the pinch of salt until you have a creamy mix.
- Mix just for a few second the mascarpone, before you add it to the egg yolks mix. Mix both for a few second and set apart
- Mix the coffee liqueur with the expresso
- Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a square dish and then the egg-mascarpone cream and repeat. The last layer have to be from the egg-mascarpone mix
- Add the cocoa powder on top and refrigerate for 4-6 hours