Traditional Tiramisu

You Will Need

- PROJECT BUDGET
- Reasonably Priced

Lift me up, pick me up, eat it up!

Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Other sources report the creation of the cake to have originated in the city of Siena.

All I know if that this is the closest recipe I could find that was like my nanna’s (unfortunately she never wrote down her recipes). I got the recipe for this from my old boss when I worked in an Italian restaurant! It was a huge hit and a lot of people just came in for coffee and Tiramisu.

Hope you enjoy!

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Collect all you ingredients.

Place cream, mascarpone cheese, sugar, eggs in a blender and whip till cream makes firm peaks.
In the serving tray, lightly smear the base with some of the cream.

(This will prevent the biscuits from sticking to the dish once chilled)

In another bowl combine the coffee, water and marsala. Stir untill all coffee has dissolved.

Allow to cool.
Once coffee has cooled to room temp, start dipping your biscuits in the coffee mixture.

Lay biscuits into your serving dish, covering the base with one layer of biscuits.

Once a full layer of biscuits is complete, spead a layer of cream on the biscuits being careful not to break the biscuits too much as you spread.

Sprinkle with a thin layer of chocolate.
Repeat a layer of biscuits and cream until you reach the top of your dish.

Sprinkle the top with chocolate and place in the fridge for a couple of hours.

Serve with fresh strawberries and enjoy!!