Today is Sunday, and what better way to spoil ourselves than with a traditional tiramisu, I must say that when I worked as a booker in the Model Agency L’altro Uomo, 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 easy, 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…
1 package of Ladyfinger biscuits
1 cup of coffee
1 bottle of whip cream
1 spoon of brandy
Mix the 3 yellow eggs with the sugar, until it turns a little bit white, add the brandy and the mascarpone, and continue mixing.
In another bowl, mix the egg’s white until they become frothy, gently fold in the egg’s white mixture into the yolk-mascarpone mixture, and mix gently.
Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a square dish, put first the whipped cream and then the egg-mascarpone cream, put again another layer of the ladyfinger biscuits, and repeat until you cover the square dish, the last layer have to be from the egg-mascarpone mix, and you will add on the top a little bit of cacao powder.