A restaurant in Treviso, Italy named ‘ Le Beccherie’ claims to be the place of creation of the amazing cheesy dessert by their confectioner and owner Roberto Linguanotto and his apprentice, Francesca Valori, whose maiden name was Tiramisu. This is circa 1960. Since then , ample debate and claim stories have made the rounds, but this stands the most prominent one.
Whatever the story, the world of dessert is surely been gifted one of its Global heroes- The Tiramisu! Also, one fact which is good to know that regardless of the stories that move around, recipes named “tiramisu” are unknown in cookbooks before the 1960’s and the Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980. This kind of also rubbishes the fact that it was first created towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.
The original characteristics of this classic are its sponge biscuit called the savoiardi or lady’s finger, eggs, sugar, mascarpone cheese, coffee and cocoa powder. The originally drafted recipe does not call for any liqueur or alcohol, as we know. The marsala could be a rendition by the chef’s who are ever eager to raise twists on classics. Over time, replacing some of the ingredients, mainly coffee, many variants took birth: Tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer. Although these are not considered True Tiramisu as these variations only share the layered characteristic of Tiramisu and nothing else.
Here is one of my eager trials that is extremely successful in terms of taste , texture and styling .
Do give it a shot.
For the cream mix
360 grams mascarpone cheese
100 grams castor sugar
180 ml whipping cream
For the jam
200 grams fresh strawberry
100 grams castor sugar
For the assembly
200 ml fresh orange juice
A packet of saviordi bisuits (ladyfingers) Substitute: White cake sponge cubes
Cocoa powder for dresging
Cut wedges of oranges
Some microgreens( kale in this video; however mint could work too.)
Some edible flowers( rose petals could be used in case of unavailability)
– In a pan add sugar and strawberries on medium flame, until the sugar melts, the jam is ready, refrigerate it for sometime
– Take cream and whip it, then take cheese and sugar and whip it and mix the cream and cheese together
– Take the jam and make it the bottom layer
– Dip the biscuits in fresh orange juice and form the layer above the strawberry jam
– Take the whipped cream and layer it over the biscuits
– Keep repeating the until the cup is full
– Level the top layer with cream cheese and refrigerate it for half hour or one hour
– Garnish it with cocoa powder, strawberries, oranges, microgreens, edible flowers
For a video version of my take on the classic here you go!
And that too in ‘The Bombay Chef’ special Valentine episode featuring ‘The Wife’
Recipe courtesy: The Bombay Chef | Chef Varun Inamdar | Rajshri Food