Tiramisu - Pick me up

Tiramisu 'is one of the newest additions to the "traditional" Italian cuisine. Everyone knows that they Tiramisu 'means "pick-me-up" in Italian, for high energy content (eggs and sugar) and caffeine strong espresso coffee. Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants.

Recipes have improved by a chef, so they are generally never the same as the original start. In the original recipe;Alcohol was not a cake was originally aimed at children and the elderly, and the original shape was round.

Tiramisu can be complex (with the layering of different flavors and textures), or simplistic. There is some debate about the tiramisu's origin, because there is no mention of the dessert before the 1983rd But the final word on the origin of Tiramisu 'is from the book by Fernando e Tina Raris "La Marca Gastronomic" published in 1998.

The first component isMascarpone cheese. This cheese has very deep roots in Italian food. It was made as far back as the 13th century in the region of Lombardy. This cheese is very high in fat, get up seventy-five percent. It's smooth and creamy. Like many other Italian dishes, preferably Mascarpone cheese comes directly from Italy. However, I have Italian food lovers do Tiramisu at home, there are plenty of manufacturers Mascarpone cheese in America.

Another component is Zabaglionecream. This is a true classic Italian food dessert. It comes from the world renowned kitchens of Venice. When it originally became popular Italian food dessert was made with egg yolks, honey and sweet wine of Cyprus. Today sugar is replaced with the original honey. Most said, however, the difference in taste comes from the use of wine instead of Marsala sweet wine of Cyprus. This cream can be made from home is easier than most Italian food chefs yearsat.

The third component is the strongest factor of Tiramisu, espresso. The shot of caffeine is the place where the dessert gets its name. That is coffee, which is true for Italian food and is much stronger than American coffee. Espresso coffee is the most important in Italian food and can be seen in many Italian dishes.

The fourth and final component is the Ladyfingers. These popular cookies originated in Italy and have many performances in both Italianfood, but in many other national cuisines. These cookies are remarkably light due to the whipped egg white used in their production. They are very popular and is one of the most appreciated Italian food desserts in Italy.

Only with the exception of room for the tiramisu, or eat dessert first.

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