Most accounts of the origin of tiramisu date its invention to the 1960s
in the region of Veneto, Italy, at the restaurant "Le Beccherie" in
Treviso, Italy. Even more so surprisingly the original recipe has no mention
whatsoever of the use of Marsala (a type of wine specific to Sicily) and the
use of egg whites. However with the progression of time many versions of the
tiramisu have emerged and adapted various ingredients alongside it. Here is my
adaptation of the tiramisu with the hint of Hersheys and suitable to all ages
due to the exclusion of Marsala.
Ingredients:
- 250 ml double cream
- 75 gr sugar
- 4 eggs (yolks)
- 500 gr mascarpone cheese
- 200 ml espresso coffee
- 250 gr lady fingers
- 8 tbs cocoa powder
Instructions:
- Whip up the cream until stiff peaks form.
- Split the eggs and beat the egg yolks with the sugar until really fluffy.
- Mix the mascarpone cheese with the egg mixture and fold in the whipped cream.
- Prepare plain coffee in a separate bowl and add 2 tsp of sugar and stir. Dip the ladyfingers in there and place them on the bottom of your serving dish.
- Pour over half of the filling and sut with cocoa powder and drizzle Hershey’s chocolate sauce.
- Repeat once more and finish with a drizzle of sauce and dust with cocoa powder.
- Place in the fridge for at least 4-6 hours.
- Finish with sliced strawberries placed on top (which I didn’t do this time round).
- Enjoy! x
