TIRAMISU’

Tiramisu , (Italian spelling: Tiramisù; lit. "pick me up" or "lift me up") is a very famous  Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.

There is some debate regarding the origin of Tiramisu. Accounts by Carminantonio Iannaccone and Nathan Lopez (as researched and written about by The Washington Post) establish the creation of Tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice. 

Alternatively, it may have originated as a variation of another layered dessert, Zuppa Inglese  It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto  while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert. Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the country.

The translation of the name Italian tiramisù (tirami sù) means "pick-me-up" (metaphorically, "make me happy"). This may refer to the caffeine in the espresso and effect of cocoa used in the recipe.

Ingredients

•  Mascarpone (a typical Italian cheese)500 gr
•  Yolks 4
•  Bitter Cocoa 50 gr
•  Sugar 100 gr
•  Coffee Ristretto 6 cups
•  Lady fingers  1 pack
•  Egg white  3

Preparation:

In a bowl mix the mascarpone with the sugar and egg yolks (use eggs at room temperature), using a wooden spoon or a spatula for cakes

                       Whip the egg whites until stiff steadfast with electric           whips and mix everything.

                        Wet Lady fingers quickly with coffee and coat the bottom        of a rectangular pot (about 20 * 30 with them  taking care         not to wet them too much or little

Pour over a half of mascarpone cream and dusted with cocoa, dropped from a sieve. Make another layer with biscuits placing them in the opposite direction to the previous ones. Pour over the remaining cream and sprinkle with cocoa. Let the tiramisu rest in the refrigerator at least 12 hours.