I am a firm believer in starting backwards, and with the best dish first, and that in my book is dessert! One of my all time favorites is Tiramisu. What is this incredible delight you ask? Well....Tiramisu is a refreshing Italian dessert that once meets the lips leaves an indelible impression on you that lasts forever! Served cold, also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany.
The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). Meanwhile the duke brought the dessert back with Florence. In the 19th Century, zuppa del duca became popular among the artists who lived there. It is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and of courseTiramisu
There are many many stories told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. I doubt this is true. But it makes for a more imaginiative history. Its American popularity arose in San Francisco, New York, and Seattle, and today Tiramisu can be found in restaurants throughout the nation.
The original recipe called for custard and as of late has Mascarpone cheese been substituted. The basic ingredients are eggs, Mascarpone cheese, lady fingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used, a little bit of sugar, and cocoa or shaved chocolate.
Now, that I have your mouth watering for this little bit of heaven, please prepare yourself for a treat:
Lorenza di Medici's Basic Tiramisu
Ingredients
EGG YOLKS, 3 EGG WHITES, 1 or 2 SUGAR, superfine (castor), 3 tablespoons VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups ESPRESSO COFFEE, strong, 1/4 cup MASCARPONE CHEESE, 8 ounces CREAM, 1/2 cup SAVOIARDI (LADY FINGERS), 4 ounces
Directions
1.Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
2.Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
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