This dessert, whose origin in Italy does not seem to have many agreements, is one of the most famous Italian food restaurants in Venezuela.
Tiramisu, a cold cake of Italian origin that is prepared in layers, has a history as diffuse as the ways in which it can be prepared.
There is no single recipe for its preparation, because the basic ingredients for its preparation can be replaced by others.
However, this dessert is mainly made up of a solid ingredient previously soaked in coffee, on which is superimposed (alternately or not) a cream made with beaten eggs and sugar; and its presentation is made with dusting of cocoa powder.
A famous chain of Italian restaurants, Toulá, used for decades beaten eggs and sugar, Savoiardi sponge cakes dipped in espresso coffee and cocoa powder to prepare this dessert.
As for its history, there are versions that place it in the XNUMXth century and give the authorship to the confectioners of the Duke of Tuscany Cosimo III de Médeci.
Another version places this dessert in the mid-XNUMXth century in a Turin pastry shop, while another says that it may have been created in the mid-XNUMXth century in Italian brothels in the northeast of the country, in the Veneto region.
However, since the important thing here is to savor this delicious recipe at home, we present one that we took from the book Viva el chocolate, 80 recipes to celebrate it, edited by Savoy, so that you do not stay with the desire.
- 24 vanilla templates
- 4 tablespoons of instant coffee or Nescafe Tradition
- 1 cup of hot water
- ¼ cup coffee liqueur
- Yolks 3
- 1 egg
- ½ cup sugar
- ½ cup of water
- 250 grams of mascarpone cheese or 250 grams of ricotta plus 2 tablespoons of lemon juice
- 1 and ⅓ cups of whipping cream
- 1 tablespoon unflavored gelatin
- ½ cup cold water
- ½ cup cocoa powder
- In a rectangular glass mold place the templates covering the entire bottom of the mold.
- Dissolve the coffee in the hot water and let it cool. Add the coffee liter and wet the templates that are in the mold with a brush until they are completely covered.
- Beat the yolks with the egg until you get a foamy consistency.
- Prepare a syrup with the water and the sugar to the point of transparent caramel, Pour the syrup little by little into the beaten eggs and continue beating at medium speed for 15 minutes and set aside.
- If you don't get the mascarpobe cheese, beat the ricotta with the lemon juice and reserve it.
- Beat the heavy cream until you get a semi-firm consistency. Add the cheese and then the egg mixture.
- Dissolve gelatin in cold water and heat until completely dissolved. Add it to the previous mixture and pour the cream over the wet insoles with the coffee.
- Refrigerate for 1 hour, then sprinkle the cocoa all over the surface of the tiramisu.
Place the stencils in the mold before moistening them, and then make sure not to leave them in the mixture too long so they don't fall apart.