) is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of GiuseppeMaffioli and several cuisine websites) give evidence that tiramisu was born in Treviso at "LeBeccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli.Different stories report the creation of the cake to have been born in the city of Siena. Someconfectioners were said to have created it in honour of Cosimo III on the occasion of his visit tothe city. These days, the cake is characterised by a delicate and intense taste. In order to prepareit, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs,sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimedat children and the elderly and the original shape was round. The name Tiramisu is Italian andmeans "pick me up" (Tirami su) but can be translated figuratively as "make me less sad/happier".
The savoiardi are briefly soaked in espresso with the optional addition of brandy or sugar. Theyare layered with a mixture of mascarpone cheese and zabaglione, a custard made from egg yolks,Marsala, and sugar. Cocoa powder is then sprinkled on top.Typical ingredients would be 2 cups of strong black coffee, 1/2 cup marsala, 4 eggs (separated),1/4 cup caster sugar, 500g mascarpone, 300ml lightly whipped thickened cream (optional), 2 packets of sponge fingers (savoiardi), cocoa (for dusting), chocolate flakes, and strawberries for decoration (optional).The tiramisu is made by pouring the coffee and marsala into a shallow dish. Set aside and keeprefrigerated. Beat the egg yolks and sugar in a large bowl with electric beaters until pale andthick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using awooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture. Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon,gently fold egg whites into the mascarpone mixture. Dip enough biscuits into the coffee mixtureto cover the base of a ceramic dish. Cover the Lady Fingers with 1/3 of the mascarpone mixture.Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least6 hours. Dust generously with cocoa, decorate with chocolate flakes and serve.