Tiramisu is one of Italy’s most popular desserts. Literally means “pick me up” and is a coffee-flavoured dessert, made of ladyfingers (savoiardi) layered with a whipped mixture of eggs, sugar, and mascarpone cheese.
Most accounts of the origin of tiramisu date its invention to the 1850s in the region of Veneto, by a Lady, owner of a trattoria in Treviso. She would have designed this sweet and invigorating aphrodisiac to offer it to her customers at the end of the evenings in order to reinvigorate them and solve the problems related to marital duties at the time of their return to the family.
Servings = 8 pax – Prep. Time =1h30mins
- 500 gr. mascarpone cheese
- 300 gr. savoiardi cookies
- 150 gr. sugar
- 6 fresh egg yolks
- 4 sp. marsala liquor
- coffee 6 espresso cups or 2 mugs
- 3 sp. unsweetened cocoa powder
Whisk the yolks with the sugar, until they become white and sparkling.
Combine Marsala, then mascarpone and mix together to obtain a homogenous cream.
Prepare the coffee and allow it to cool, then pour the cold coffee into one large bowl and soak in the savoiardi on both sides quickly, to prevent them from being too wet.
Put soaked cookies on the bottom of a rectangular baking-pan, side by side.
Cover the Savoiardi cookies with a layer of cream.
Repeat the operation until the ingredients are over, ending with the cream.
Let cool in the fridge for an hour and, when serving, sprinkle the surface with unsweetened cocoa powder.