In this chapter we present one of the best known, sought after and savored sweets in the world, unique in its kind, the Tiramisu.
The Tiramisu is one of the most loved Italian desserts ever, tasty and tasty, it always finds space at the end of each lunch, a really difficult temptation to give it up. We can appreciate it in many restaurants around the world, certainly in Italy it never fails.
Its origins have been discussed for years, from north to south it struggles to attribute a unique and ingenious idea, but which simultaneously unites everyone thanks to its sweetness. In any case it would seem to have been told for the first time, between the sixties and the seventies, in the magazine "vin Veneto", which indicated the preparation of the dessert at the Alle Beccherie restaurant in Treviso, managed by the Campeol family.
First of all we prepare 2/3 mocha of coffee and let it cool in a bowl. Let's start by separating the yolks from the egg whites, remembering that in order to whip the egg whites well, no traces of yolks will have to appear. We begin to whip the yolks with the whisk, (the tradition foresees to turn them by hand) adding half the sugar.
When the mixture becomes foamy, add the mascarpone a little at a time, until obtaining a thick and compact cream. Once this is done, take another container and start whipping the egg whites by pouring the remaining sugar, until a frothy mixture is obtained. Once ready, combine the compounds of the two bowls and mix with a spatula from top to bottom.
Let's add some liqueur to the cooled coffee, I prefer rum. In a baking dish we spread a light layer of cream on the bottom and we begin to make a layer of biscuits soaked in rum coffee. After completing the top, we cover everything with the cream, and move on to the second layer which, finally, will also be covered with the cream. a sprinkling of bitter cocoa completes our tiramisu. Keep in the fridge.
- 300 gr Savoiardi
- 500 gr Mascarpone
- 100 gr Sugar
- 50 gr Liqueur to taste
- 4 Eggs
- Coffee and cocoa
Preparation: 45 minutes
Doses for: 4 people
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The Veneto Region, nestled in the north-east of Italy, is a mix of history and traditions and, all of it, is enriched by the liveliness of its inhabitants and by a wide range of typical products all to be savored. From the highest peaks of the Dolomites, he embraces and welcomes each visitor with brotherly warmth, accommodating him among the many lounges of his cities of art, giving him unforgettable emotions. Turning between the pages of this site, you can organize your next holidays in the Veneto region and thanks to the many photos published, everything will be very simple.
In this chapter we discuss Sport, that is, from the easiest sports activities for families to the most complex and demanding ones.
In this chapter we discuss the incredible world of Venetian cuisine, from the typical local products to the recipes typical of our mothers.
In this chapter we discuss the Nature that surrounds us, a territory rich in biodiversity and particularly fragile, therefore absolutely to be respected.
In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.