The Tiramisu was so created with the name “the duke’s soup” in honor of Cosimo de Medici who brought the recipe to Florence making it well known in the whole Italy.
The legend also tells that the “the duke’s soup” became the favourite dessert for the nobles who ascribed aphrodisiac and exciting properties: hence the name Tiramisù.
The unofficial version, however, says that Tiramisu was created by a confectioner in Turin in honour of Count Camillo Benso di Cavour with the aim of supporting him in his challenge to unify Italy.
Also Veneto has its own version: it seems that the tiramisu was invented in the restaurant “El Toulà” in Treviso. The restaurant was located close to a brothel, and it was served just for “putting up”.
500 gr. mascarpone
1 box Savoiardi biscuit
5 tablespoons of sugar
aroma of vanilla
a pinch of salt (in any sweet preparation)
1 large cup of coffee (cold dip for the Savoiardi)
Prepare the coffee and let it cool
Mount 5 egg albumen with a pinch of salt so to obtain a snow white thick cream
Mount 5 egg yolks with 5 tablespoons of sugar, the mixture should be a soft and orange
Combine the mascarpone with the egg yolks and sugar.
Add the aroma of vanilla.
Finally combine the mounted egg, being careful not to disassemble the cream. Use a spatula paying attention to follow a movement that goes from top to bottom.
Dip the Savoiardi in the coffee and create a first layer. Cover them with the cream. Then proceed with a second layer of Savoiardi. And then cream again.
Sprinkle the last layer of bitter cocoa.
Since they are not cooked, it is very important eggs are fresh. Put eggs in a bucket full of water: if the egg lies at the bottom means that it is fresh.
To give a stronger flavour to Tiramisù add a little’ liquor like rum or Marsala to the coffee.