Those who came from Italy to Argentina brought with them many recipes that would later become Argentine classics.
Argentina has many Italian roots, and it is true that when it comes to gastronomy it can be understood that this country left us a great heritage. Beyond the classic tanas pastas, there are many other foods that originate from the other side of the world and that we Argentines consume frequently.
The Tiramisu It is one of those cases, an acclaimed delicacy whose fame became international. Vanilla, cream, cocoa, chocolate and layers, many layers. Its antecedents are so old that it is impossible to elucidate the original recipe. In fact, the dish had to go through hundreds of generations and family customs, with various variations in its ingredients and preparation. Although it is not known exactly where and how it was created, there are different accounts that try to explain its origin.
Version 1: the Duke
During the seventeenth century, the Grand Duke of Tuscany, Cosimo III de Medici, visited the city of Siena, Italy. As it was known in advance of his sweet tooth, they decided to prepare a dessert in his honor. They called this “Zuppa inglese”, “Zuppa del duca” or “Sopa del Duque”. The thing was, it drove him so crazy that he took the recipe in his return to the court of Florence, where he popularized it. Likewise, the sweet reached other Italian cities such as Treviso and Venice, to become the one preferred by the courtiers. Which attributed aphrodisiac properties to it and used to eat it before a love affair.
Version 2: the secret of the brothels
The second version on the beginnings of tiramisu is located in the brothels in the Italian region of Veneto. There, dessert was served to clients after their sessions. While the goal was for them to regain their strength and spend more money. It is said that at first it was made exclusively with scrambled egg yolks and sugar. The mixture was served in glass cups with a spoon, resembling a custard. Then, the cookies, the mascarpone and the coffee were added. However, everything came to an end when in 1958 the Italian government closed these spaces.
Version 3: the most replicated story
The third story about tiramisu stars a pastry chef named Roberto Linguanotto and it is the one with the most adhesions. The man worked at the “Alle Beccherie” restaurant, owned by a woman named Ada Campeol. She was the one who asked him to make a new sweet based on a family preparation. In this sense, Ada was breastfeeding her son and her mother-in-law used to give her coffee, eggs and biscuits to replenish energy. With those three ingredients it occurred to him to create the dessert and asked the worker for help who provided the remaining details.
Beyond which is the real one, what we can tell you is a dessert that all your guests will like if you follow the recipe that we bring you below.
There are several versions about the origin of tiramisu
Tiramisu (8-10 servings)
- 6 egg yolks
- 1/2 cup of sugar
- 3 cups heavy cream
- 2 cups of mascarpone
- 2 cups of espresso coffee
- 2 tablespoons of liquor (your choice)
- 2 packages of vanilla or sponge cake
- Cocoa powder, for garnish
- In the bowl of a stand mixer equipped with the whisk attachment, you should combine the egg yolks and sugar on high speed for 3 minutes, or until the sugar dissolves and the yolks are set.
- In a separate bowl, beat the cream until firm.
- Incorporate the mascarpone and then add the mixture to the egg yolks.
- In a separate bowl, combine espresso, and spirits of choice.
- Spread a thin layer of mascarpone mousse on the bottom of an 8 x 8-inch plate.
- Quickly dip a cookie in the espresso mix and place on the plate. Repeat with the cookies until the entire surface is covered.
- Spread half of the remaining mascarpone mousse on top.
- Repeat the process with the rest of the cookies and the mousse.
- Square the sides and smooth the top.
- Cover and refrigerate overnight.
- Serve on a plate and sprinkle cocoa powder all over the top to finish.