Tiramisu was supposedly developed by Sienese pastry chefs in the late 1600s to honor Grand Duke Cosimo III De’Medici, who was known for his sweet tooth. It was initially called Zuppa del Duca, or Duke’s Pudding. It was a terrific success, especially among courtesans, who found it both stimulating and aphrodisiac!
|Cakes & Desserts, Quick & Easy
After a while they took to calling it tiramisu, or pick me up. Tiramisu spread to Venice, where it remained a local treat until it suddenly gained national popularity in the late 70s before becoming a global trend. There are endless variations, from carelessly throwing it together into a bowl to more carefully setting it like a cake. The original uses whole eggs but since egg yolk can be dangerous breeding ground for bacteria (unless kept chilled) I have solely used one egg white to add fluffiness to the mascarpone. Don’t waste the egg yolk – keep it for making mayonnaise, glazing pastry or scones or making ice –cream.
For the more set variety (in the second picture) I added 1 dessertspoon of melted gelatine to the coffee and a second dessertspoon to the mascarpone cheese as I folded in the egg white. It looks well but in truth the mushy variety is nicer and could still be turned out if made in a loaf tin and allowed set for 3 hours.