Today tiramisu is one of the most popular desserts in the world, but only a few know its origins.
They all say that he was born in Italy but in which specific city of it? The city was Treviso and was born in the second half of the eighteenth/early nineteenth century. The inventor was called Aldo Campeol, owner of the Treviso restaurant “Le Beccherie” where tiramisu was born, a dessert based on Savoyard biscuits, sugar, eggs, mascarpone, coffee and bitter cocoa, then certified by the Italian Academy of Cuisine with lots of notarial deeds.

Aldo has long since left us, but we will always remember him, for having accidentally invented one of the most popular desserts in the world. Now let’s see the various versions of tiramisu:
-The classic, where ladyfingers are used, which have the characteristic of completely absorbing the coffee, always remaining compact.

As variants we can find an infinity of them such as:
Pandoro tiramisu;
Baileys tiramisu with pandoro;
Tiramisu with Pavesini;
Tiramisu with Pan di Stelle biscuits;
Nutella tiramisu;
Tiramisu without eggs;
Orange tiramisu;
Pandoro tiramisu with berries;
Tiramisu with 5 spices;
Tiramisu with berries;
Pineapple tiramisu;
Cardamom tiramisu;
Black Forest Tiramisu;
Greedy tiramisu;
At Strawberry tiramisu without eggs;
Apricot tiramisu;
Vegan tiramisu;
Tiramisu with chocolate cream;
Dove tiramisu;
Strawberry tiramisu with limoncello cream.

But my favourite is always the classic, of which now let’s go and see the ingredients. You will need:
-4 eggs;
-100g of granulated sugar;
-500g of mascarpone;
-300g of ladyfingers;
– unsweetened coffee and unsweetened cocoa.
Once the yolks have been separated from the whites, add them to the sugar, then whip them until you get a cream. Now add the mascarpone and mix. Separately, in another container, whip the egg whites and mix them with the egg yolks whipped with sugar.
We create a layer of mascarpone cream on the bottom of one and put the biscuits that we wet with cold coffee, one next to the other forming the first layer. Cover the ladyfingers with the cream, then another layer of ladyfingers and finally again with the cream.
Finally, put the dessert in the refrigerator for about three hours and, before serving, add the bitter cocoa over the entire surface of the Tiramisu.

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