Kiwisizzler

While the concept of a layered cake is nothing new, Tiramisu in its current form may well be. One common theory of its origin is that it comes from 1600′s Siena, where it was made to honour Grand Duke Cosimo III De’Medici, but historical cookbooks from the time don’t mention it and it is also not mentioned in several more recent gastronomique works of note, including La Scienza in Cucina (published in 1891), Il Talisamno della Felicità (published in 1929) or La Mia Cucina, a comprehensive 10-volume set published in 1978.

Although the origins of tiramisu appeared in the 1600′s as the precursor to English trifle, using a custard cream instead of the more modern marscapone, the earliest mention of tiramisu in its current name and form reputedly date back to only 1971, when it was created by the restaurant Le Beccherie in the city of Treviso, Italy.

When I first learned to make tiramisu, I was taught to use savoiardi or lady finger biscuits, Kahlua or rum, instant coffee and marscapone with beaten eggs and sugar. While these are among the most common ingredients used, I have been fortunate to have been re-educated on a recent trip to Italy by an Italian friend from the small mediaeval village of Vicopisano, in the heart of Toscana. The recipe in question uses pavesini biscuits which are much thinner and crunchier than the traditional savioardi biscuits. They soften nicely once the cake is assembled and, as they are so thin, allow you to get around 5 layers in a 7-8cm deep dish, giving the cake more integrity and structure. It has also been suggested by some that the alcohol is not traditional, instead using only strong espresso to dip the biscuits into. The version I would like to share with you also includes the delicious touch of grated dark (71% cocoa) chocolate between each layer. Simple. Delicious. Will make you popular! ENJOY!!!

Tiramisu – by Massimo Lenzi

500g marscapone
5 Tbsp sugar
5 eggs
Pavesini biscuits
Dark chocolate
Cocoa powder

Whisk the yolks with the sugar until pale.
Fold in the marscapone.
Whisk the whites to soft peaks.
Fold the whites gently into the yolks and marscapone.

Dip the pavesini into espresso for 1 second each.

Layer with the marscapone and grated dark chocolate.

Dust with cocoa powder or more grated chocolate.