There's some debate among food historians if this dessert was invented. Probably the most common stories states that Francesca Valori invented this Italian dessert in 1981 as well as the dessert was named after her maiden name that was Tiramisu. Giuseppe Di Clemente can be thought to be one of the primary inventors on this luscious concoction in 1971. And some say that the dessert was mentioned as being a layered dessert in a language of ancient greece cookbook. This dessert can be known as a "Tuscan Trifle" that was invented from the Italian province of Tuscany and it was a favorite dessert of many Venice courtesans that needed a "pick me up" among clients.
The initial recipe for Tiramisu only necessary a custard type filling. Not until recent times was mascarpone cheese put into the filling. This kind of cheese is a triple-creme cheese which is made from cow's milk. These cows are fed an exclusive diet of grasses that have herbs and flowers. By feeding the cows this offers the mascarpone cheese a new taste. With the addition of the mascarpone cheese on the filling, is said take a fresh and light-weight taste.
The filling for Tiramisu can contain up to dozen raw egg yolks which are whipped with sugar. Because the onslaught of several being worried with eating raw eggs that might contain salmonella, many people that prepare this dessert want to temper the eggs yolks and sugar. So that you can cook the egg yolk without becoming scrambled eggs, the yolks are whipped using the sugar by using a double boiler. It will help to kill any bacteria the egg yolks may contain.
The feel of Tiramisu is light and creamy with a delicate flavor. Even if this cake appears like a dense dessert, most are amazed at the lighter then air texture. The sponge cake like ladyfingers which might be layered through out the dessert offers a nice contrast for the creamy filling. Many find this Italian cake a great differ from traditional heavier cakes when eaten for dessert. This may cause Tiramisu an incredible Italian ending to the meal.
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