The origin of Tiramisù is quite uncertain as every region would like to claim as having “invented” this exquisite delicacy. It is said that in times past, Tiramisù was called “zuppa del duca” (the Duke’s trifle), in honour of Cosimo de Medici who brought the recipe to Florence, introducing it to all of Italy. Legend has it, also, that the Duke’s trifle became the favourite of all the nobility, who attributed it aphrodisiac and stimulating properties: hence the name Tiramisù – pick-me-up. The unofficial version, instead, tells that Tiramisù was invented by a pastry-maker from Turin in hounour of Camillo Benso, Count of Cavour, to aid him in his difficult enterprise of uniting Italy.
In the region of Veneto, it is said that tiramisu was invented in Treviso, at the “el Toulà” restaurant, which, at the time, was located near a brothel and served this “pick-me-up” dish.
Prepare around 10-12 cups of strong, sweetened espresso coffee and leave to cool.
Separate the egg whites from the yolks. Add the yolks to half of the sugar and whip with an electric whisk until you obtain a light yellow, foamy, creamy mixture.
Add the mascarpone cheese to the yolk mix. Apart, whip the egg whites with an electric whisk. When they are nearly firm add the remaining sugar slowly, continuing to whisk until stiff peaks form. Fold this mixture gently into the egg yolk and mascarpone mix, stirring from beneath and upwards with a spoon, so as not to lose consistency.
With the cream ready, spread a spoonful of the mix on the bottom of each glass, or the bottom of a cake dish. Dip the ladyfingers into the cold espresso coffee taking care not to soak them too much. Place them in the glass or lay them out in the cake dish. Cut to size, if necessary.
Place a spoon of cream over the ladyfinger in the glass, or spread the cream evenly over the entire layer in the dish. Cover with another layer of ladyfingers, after having dipped them in coffee. Place the second layer in the opposite direction of the first layer. Cover with a final layer of cream mix. Sprinkle a layer of unsweetened cacao powder over the top, adding some chocolate flakes, if you like. Leave in the fridge for the dessert to set.
“Mokadek”, decaffeinated, is a blend of prestigious Arabica and Robusta coffees, decaffeinated delicately to maintain the unmistakable aroma, and ground to obtain the traditional Italian coffee with its intense smell and full taste.