In 2009, French confectioners was made the biggest tiramisu - it weighed a thousand kilograms. Previous record belonged to the Swiss cooks - their tiramisu, made in the form outlines the borders of Italy, weighed about eight kilograms. These facts only confirm the popularity of the goodies in the world, despite the fact that the real tiramisu, according to experts, you can try only in his homeland, Italy.

The history of "the duke's soup"

The name of the dessert is literally translated as "pull me up" - perhaps because of its caloric value or ability to lift the mood. There tiramisu on the go or sitting on the bench - gastronomic crime. This weightless, delicate dessert calls for a very special relationship, because it is in origin - a true aristocrat.

According to one version, the first tiramisu was prepared in the Italian city of Siena in the XVII century in honor of the Duke of the Medici, a known gourmet and sweet tooth. Local bakers invented a completely new dish, calling it a "ducal soup." Delicacy so pleased the Duke, his recipe, he took with him to Florence, and from there he was "moved" in Venice, where he was called "tiramisu".

There are less romantic dessert variations origin. So, its invention is attributed to the restaurant Le Beccherie, located in Treviso, where it supposedly happened in the seventies of the twentieth century. Whatever it was, tiramisu - a delightful, unique business card of culinary Italy.

Classic dessert

Claims that tiramisu can be prepared only in the Apennine peninsula, not unfounded - enough to meet with a classic recipe to be sure. Egg yolks (four pieces) are ground with sugar (six tablespoons), then this mass is added to four hundred and fifty grams of mascarpone cheese with a delicate creamy taste, made in Lombardy. Another required component of the cream - sweet Marsala wine (half a cup), which is produced exclusively in Sicily. The resulting mixture is stirred, then it very carefully beaten egg whites are added.

Flour based dessert - Italian cookies in the form of tubes, coated with sugar, called savoyardi. It dipped into the prepared mixture of Marsala with espresso, laid out on the bottom of the form, covered with cream and sprinkle with chocolate chips. Then, like the second layer is then cold dessert is aged at least six hours. Before serving, tiramisu sprinkled with bitter cocoa. Served dessert in a salad bowl or portions of ice-cream bowls, do not cut it, and eat with a spoon, enjoying every bite.

Sweet Variations

Since all the ingredients to find the tiramisu is not easy, there are many variations of it, allows the replacement of the main components of other more affordable. Thus, for example, can be used instead of mascarpone cream, curd or fat cream Smetana: untold riches of Russian cuisine   (which some confectioners recommend wrapped in cheesecloth and hang on the night). Marsala replace liquor "Amaretto" or "Baileys" and savoyardi - sweet biscuits.

A Japanese chef Nobuyuki Matsuhisa tried to cook tiramisu with green tea Green tea   - And this dish has got a lot of fans. Initially, it is preparing a syrup (three tablespoons of acacia honey The benefits of honey: tasty recovery   and liqueur "Cointreau", a glass of green tea) that you want to stand in the cold for half an hour. Three whipped egg yolks with three tablespoons of honey, add two teaspoons orange blossom water, and two hundred and fifty grams of mascarpone. Separately whipped whites with the salt, which gently added powdered sugar (two tablespoons). Then the protein mass to be mixed with a cream made from egg yolks.

Another component of the "tiramisu Japanese" - tea layer, which is made from powdered green tea (two tablespoons) poured a small amount of boiling water and liquor. At the bottom of kremanok poured a layer of cream, it is laid out soaked in syrup biscuits, which is then covered with a layer of tea. Dessert should be maintained for several hours in the cold.

Whatever the tiramisu, it should be airy and delightfully sweet dessert - only in this case has the right to be called a treat this world-famous name.

Darya Tsvetkova

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