The Tiramisu is one of the most loved Italian desserts ever, tasty and tasty, it always finds space at the end of each lunch, a really difficult temptation to give it up. We can appreciate it in many restaurants around the world, certainly in Italy it never fails.
Its origins have been discussed for years, from north to south it struggles to attribute a unique and ingenious idea, but which simultaneously unites everyone thanks to its sweetness. In any case it would seem to have been told for the first time, between the sixties and the seventies, in the magazine "vin Veneto", which indicated the preparation of the dessert at the Alle Beccherie restaurant in Treviso, managed by the Campeol family.
First of all we prepare 2/3 mocha of coffee and let it cool in a bowl. Let's start by separating the yolks from the egg whites, remembering that in order to whip the egg whites well, no traces of yolks will have to appear. We begin to whip the yolks with the whisk, (the tradition foresees to turn them by hand) adding half the sugar.
When the mixture becomes foamy, add the mascarpone a little at a time, until obtaining a thick and compact cream. Once this is done, take another container and start whipping the egg whites by pouring the remaining sugar, until a frothy mixture is obtained. Once ready, combine the compounds of the two bowls and mix with a spatula from top to bottom.
Let's add some liqueur to the cooled coffee, I prefer rum. In a baking dish we spread a light layer of cream on the bottom and we begin to make a layer of biscuits soaked in rum coffee. After completing the top, we cover everything with the cream, and move on to the second layer which, finally, will also be covered with the cream. a sprinkling of bitter cocoa completes our tiramisu. Keep in the fridge.
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