- First thing, separate the egg yolks from the albumens.
- Whipe the egg yolks using a egg beater, adding half of the sugar. When the mixture is light and creamy, gradually add the mascarpone. You will thus obtain a cream: put it apart.
- Clean the egg beater and whip the egg whites. They will be ready when, flipping the bowl, the mixture won’t move.
- Add a tablespoon of albumens in the mascarpone cream. Stir vigorously using a spatula. Continue adding the remaining part of the albumens a little at the time, gently stirring from below upwards.
- Once the mixture is ready, place a spoonful of it on the bottom of an oven dish. Soak the savoairdi biscuits into cold, sweetened coffee for a few moments.
- Place the savoairdi biscuits in the oven dish, alternating with a layer of cream.
- Once finished, sprinkle your dessert with bitter chocolate.
- Let it rest in the fridge for 2 hours before serving.
The origins of tiramisù, Italian most popular dessert, are uncertain, disputed between Tuscany, Piedmont and Veneto. Officially, its birth dates back to XVII century, thanks to some Senese pastry chefs who prepared one on occasion of the visit of Cosimo de Medici. The dessert, in fact, had to represent the personality of the Granduca and to be important and tasty, but at the same time prepared with simple ingredients. That’s how the “zuppa del duca” (Duke’s Soup) was born: in fact, at the beginning of its history this was the name of Tiramisu. It quickly became the favourite dessert of the aristocracy, as noblemen accorded it aphrodisiac properties: that’s the reason behind the name Tiramisu, meaning “Bring me up”.