Tiramisu originated in Italy, and there are different versions of where Tiramisu comes from. What legends do you know? Do you like tiramisu?
An Italian man was about to go far away, so his ingenious wife made cakes, coffee, cheese, and biscuits left at home for her husband to take away and named it "tiramisu", probably to express her heart was with her husband.
However, this is what the merchants came up with to create an atmosphere. After all, who doesn't love a romantic love story?
Probably the most authentic version:
There is a restaurant called Alle Beccherie in the northern Italian city of Treviso, and the owner is Alba Campell. In 1971, Alba gave birth to a baby and has been very weak after giving birth.
So, her mother-in-law made Zabaglione for her to replenish her body, and she added some coffee because she felt that her mental state was not good. Alba thought it tasted good, so she worked with the chef in the store to come up with the tiramisu dessert.
What is Zabaglione? Zabaglione is one of the most common desserts or sauces are eaten by Italians. The method is very simple (you can also try it), mix the egg yolks, sugar, and water, heat it, and quickly stir to foam.
It can be used directly as a drink or as a sauce, and it is delicious with ice cream and fruit.
In addition to the egg yolks, sugar, and Expresso just mentioned, the other two core things in making tiramisu are finger biscuits and mascarpone cheese.
A Finger biscuit is a biscuit that looks a bit like a finger, a woman's fingers, so it is also called Lady Finger. Although it is said to be a biscuit, it is actually a sponge cake production method used in the production process.
Anyone who has made biscuits knows that the action of butter can make the biscuits very fluffy. But instead of butter, these finger biscuits are whipped egg whites and sugar to act as a leavening agent.
Baked finger biscuits have lots of pores, just right to soak up the coffee. The biscuits became soft under the infiltration of coffee, and the juice of the coffee burst out in one bite, which was wonderful.
Mascarpone cheese is a special kind of cheese. It is formed by heating the cream, mixing it with tartaric acid until it thickens, and filtering the whey. Unlike other cheeses, it is fermented from milk, so it has a short shelf life.
What's so special about this cheese? Compared with other regular cheeses, it is much lighter and more delicate.
Finally, put the ingredients together. Find out exactly how to make a classic tiramisu. The following is a tiramisu recipe published in Vin Veneto magazine in 1981, the earliest published recipe.
360ml espresso coffee
2 teaspoons sugar
4 egg yolks
100 grams sugar
450g mascarpone cheese (room temperature)
30 Finger Cookies
2 scoops cocoa powder
1. While the coffee is still hot, add 2 teaspoons of sugar and let cool to room temperature.
2. Whisk sugar and egg yolks until fluffy, add mascarpone cheese and mix well.
3. Dip 15 finger biscuits into the coffee and lay flat on the bottom.
4. Cover with a layer of mayo cheese sauce.
5. Spread another 15 coffee-soaked finger biscuits and a layer of cheese mayonnaise.
6. Sprinkle with cocoa powder and refrigerate for 3-4 hours.
In the afternoon when the sun shines on the windowsill, it is the best time to enjoy a tiramisu. When the spoon is put into the mouth, feel the chocolate fragrance in the soft cotton silk.
With a bite, the coffee liquid jumped out of the pores of the finger biscuit, and the rich taste made people intoxicated. This is what the classic tiramisu should be like.