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Recipe from Laura

Tiramisu

Tiramisu is probably one of the most, if not the most well-known Italian dessert. It is not 100% certain when or where it was invented as there are a few different origin stories out there. The more commonly known story is that it was first created in Treviso in the Veneto region.

There are some historic records showing this dessert originated in Treviso in the 1930s in a brothel. The madame who ran the brothel apparently created this “aphrodisiac” of a dessert to re-invigorate customers before or after a visit to her establishment.

There is a restaurant in the heart of Treviso that claims to have invented the dessert in the 1970s, a much less scandalous version of the story.

Regardless of the true history, the traditional recipe or true Tiramisu did not have liquor as it was meant to give energy to people - Tiramisu literally translates to “pick me up.”
 
Laura’s rich, yet airy and light Tiramisu does not include liquor and she adds bitter dark chocolate. 
 
This is a no bake dessert that should be refrigerated for at least 12 hours before serving. 

INGREDIENTS (Serves 6) 
3-4 medium-to-large sized eggs 
150 G white sugar (2/3 cup)
300 G mascarpone cheese (1 1/4 cup)
300 G Savoiardi Ladyfingers (10 oz.)
10 long shots espresso/strong coffee (1 - 1 1/2 cup)
Bitter-sweet dark chocolate bar (large)
Cocoa powder
Powdered sugar
Salt

  1. Chop up the chocolate bar into uneven small-to-medium pieces and set aside.
  2. Carefully separate the egg yolks from the whites and put into separate large bowls.
  3. Beat the 3 egg yolks with the white sugar until creamy and the color of the mixture transforms into a light yellow. 
  4. Add a pinch of salt to the 3 egg whites and then beat until they become a stiff meringue.
  5. Prepare the 9-10 longer shots of espresso.
  6. Add the mascarpone to the egg yolks and sugar and mix together, then fold in the egg whites gradually.
  7. In a rectangular baking pan/dish, spread a little of the creamy mascarpone mixture along the bottom.
  8. Dip the ladyfingers in the hot coffee and coat both sides but make sure they do not become soggy. Add a layer of the ladyfingers on top of the creamy mixture.
  9. Add another layer of the mascarpone mixture and sprinkle heavily with the chocolate pieces
  10. Repeat this layering process 2 times and then place in the fridge for at least 12 hours.
  11. When you are ready to serve, sprinkle the top with cocoa powder and powdered sugar using a sifter. 

Watch the video of Laura’s live cooking demo on our Facebook page. 

VIEW LAURA'S COOKING DEMO

 

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