Tiramisu is one of the most famous and beloved of all Italian desserts. As a result, many want to stake their claim to it and its origins have become uncertain. Most accounts, however, attribute the dish to a restaurant called Le Beccherie in Treviso. It is said that it was created by a confectioner named Roberto Linguanotto, owner of the restaurant, and his apprentice, Francesca Valori, whose maiden name was Tiramisu. Yet, one Carminantonio Iannaccone claims that he invented it on the 24th of December in 1969 and was then supplied to Le Beccherie. Other sources, meanwhile, trace the dessert back to 17th century Siena when it was made in honour of the Grand Duke Cosimo III. It is difficult to say which account is true but the dish does not seem to appear in cookbooks before the 1960s. Either way, one of the best places to try it is in Treviso so why not find a vacation rental in Veneto and taste it there?
Traditional tiramisu contains a short list of ingredients. These are finger biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. Originally, liquor and egg whites, did not feature in the recipe. It was also originally a round dessert but there is a huge variety in methods of presenting the dish today. There are also countless variations of the ingredients and different types of tiramisu today including tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yoghurt, banana, raspberry, coconut, and even beer. Today's recipe is one of those twists, that can be attempted while you plan your trip to try the real one.
Ingredients
250g of dark chocolate
50g of butter
sea salt
175g of sponge fingers
400ml of coffee
Sweet dessert wine
4 large eggs
100g of caster sugar
750g of mascarpone
2 oranges
Method
1. Melt 200g of the chocolate over heat, keeping the remaining 50g to one side, and add the diced butter with a pinch of salt. Leave until melted and combined, stirring as necessary.
2. Line a large bowl or dish with the sponge fingers and pour the hot sweetened coffee over it. Add some dessert wine to the chocolate and combine, then drizzle over the sponge. Smooth it over, so you’ve got a nice even layer and allow to cool.
3. Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks and whisk until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.
4. Whisk the whites with a pinch of salt until they form stiff peaks, holding their shape when you lift the beaters from the bowl.
5. Add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Add over the chocolate layer and smooth.
6. Grate the remaining chocolate and add the zest over the top and pop into the fridge for 2 hours to set.
7. Next, get yourself to Veneto and try the real thing while on a relaxing holiday.
Ingredients
250g of dark chocolate
50g of butter
sea salt
175g of sponge fingers
400ml of coffee
Sweet dessert wine
4 large eggs
100g of caster sugar
750g of mascarpone
2 oranges
Method
1. Melt 200g of the chocolate over heat, keeping the remaining 50g to one side, and add the diced butter with a pinch of salt. Leave until melted and combined, stirring as necessary.
2. Line a large bowl or dish with the sponge fingers and pour the hot sweetened coffee over it. Add some dessert wine to the chocolate and combine, then drizzle over the sponge. Smooth it over, so you’ve got a nice even layer and allow to cool.
3. Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks and whisk until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.
4. Whisk the whites with a pinch of salt until they form stiff peaks, holding their shape when you lift the beaters from the bowl.
5. Add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Add over the chocolate layer and smooth.
6. Grate the remaining chocolate and add the zest over the top and pop into the fridge for 2 hours to set.
7. Next, get yourself to Veneto and try the real thing while on a relaxing holiday.
