Tiramisú

tiramisu

The tiramisu (the tiramisu Italian) is a cold dessert spoon is assembled in layers. There is no single recipe development, but variants from a number of base ingredients that can be represented by different products.

Description

Tiramisu always consists of a solid ingredient moistened coffee, on which is superimposed (or alternately) a cream whose base is beaten eggs with sugar; presents dusted with cocoa powder.

Building on these basics, you can make different versions of the dessert using various representatives thereof and by adding other ingredients.

• Solid and dry ingredient can be cookies, cakes, Savoiardi, etc.

• Eggs can be separated into yolks and whites, regardless paddling (whites until stiff). Today it is very common to add natamontada eggs or cheese.

• The cheese that is commonly used in the Tiramisu Mascarpone is (by its sweetness and consistency natosa); however, any cheese (plain labeled), once beaten, can become a cream is also indicated.

• When coffee (in principle, only coffee), you can add some Amaretto or other liqueur to enhance the flavor and scent it.

• Finally, it is common dessert sprinkle with cocoa powder to cause feeling of contrast to the sweet, to enhance the taste of coffee.

Usually based composite alternate layers of cake and cream, let sit for a few hours in the refrigerator before serving.

historical Aspects

The tiramisu is not classic dessert. It originated in the eastern part of Northern Italy, in the Veneto region (whose capital is Venice) and in the fifties. Some sources specified in the brothels of the region creation.1 exact location of Arturo Filippini, president of the restaurant chain Toula, admitted: "There was actually after the war when we were friends to the brothels of Treviso .. ., at that time also had chef ... the Mistress, fans customers (but also women) offered them a sweet politely saying these iconic words: Go, take honey, I give you something that "pulls you its "..."

The term "you throw your" in Venetian language (and in the Italian language "you strip your"), could be the Spanish equivalent of "snack", but not in the manner of a snack, such as fresh as the tiramisu it is much more empowering and immediate effect due to the amount of carbohydrates that incorporates.

In principle, no leads or mascarpone or cream or similar fats because all these lipids do nothing but have a weight in the stomach and slow digestion, with the result of obtaining the opposite effect, ie, creating fatigue and drowsiness.

Among the seventies, eighties and nineties, the recipe used in the Toula restaurant in Milan using five ingredients: eggs and sugar smoothies, cakes Savoiardi soaked in espresso and cocoa powder. Because much of Argentines have Italian origins tiramisu parfait is pretty common in major cities in the center of Argentina.