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Amaretto Tiramisu, a Gourmet Journey through Veneto
Immerse yourself in the irresistible world of Amaretto-infused tiramisu, a delicious creation that perfectly blends tradition and originality. Imagine the tenderness of biscuits delicately soaked in strong coffee, complemented by a mascarpone cream as soft as velvet. Each bite is enhanced by the refined note of Amaretto, an enchanting liqueur, and a fine dusting of bitter cocoa that crowns this symphony of flavors. More than just a dessert, this tiramisu is an invitation to the dolce vita, a true sensory escape that promises to delight your palate and awaken your senses with every spoonful.
Origin of this Italian recipe?
Tiramisu, the iconic Italian dessert, has its roots in the Veneto region, specifically in Treviso, during the early 1960s. Its name, which literally means "pick me up" in Italian, evokes the invigorating effect of its key ingredients: coffee and cocoa. According to the most widely accepted story, tiramisu was created by Venetian restaurateur Roberto Linguanotto, in collaboration with his chef Ada Campeol, at their restaurant "Le Beccherie." This culinary creation was meant to combine simplicity and sophistication, combining flavorful biscuits soaked in coffee, a creamy mascarpone filling, and a touch of Amaretto for a refined taste. While tiramisu quickly gained popularity in Italy, it became a global phenomenon in the 1980s, adopted and adapted by many cultures. This classic recipe, a symbol of conviviality and elegance, remains today an essential part of Italian dining and a true ambassador of their cuisine.
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Difficulty 2/5 Cost low Preparation time 15 min Resting time 1 night Gluten |
Servings 6 Calories 350 kcal Utensils scale, mixer, mixing bowls, tupperware, whisk, dish Seasons year-round |
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Fresh eggs 3 Mascarpone 250 g Ladyfingers 20 Amaretto liqueur 1 shot Cocoa powder Coffee 1 cup Raw sugar 80 g Vanilla sugar 1 packet |
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1 Separate the egg whites from the yolks.
2 Whisk the egg yolks with the raw sugar and vanilla sugar until the mixture is smooth and slightly frothy. Add the mascarpone and whisk vigorously to get a smooth texture.
3 Using a mixer, beat the egg whites until firm peaks form. Gently fold them into the previous mixture with a spatula to maintain the fluffiness.
4 In a bowl, mix the cooled black coffee with the shot of Amaretto. Quickly dip the ladyfingers into this mixture—they should be lightly soaked without falling apart.
5 Place a layer of soaked biscuits at the bottom of a dish. Cover with a generous layer of mascarpone cream. Alternate layers of biscuits and mascarpone until all ingredients are used, finishing with a layer of mascarpone cream on top.
6 Place the tiramisu in the refrigerator and let it rest for at least one night. This resting time is essential for the flavors to blend harmoniously.
7 Before serving, dust the tiramisu with a fine layer of sifted cocoa powder. For an elegant touch, decorate with whole coffee beans or dark chocolate shavings.
Recommended Wine Pairing
To pair with Amaretto tiramisu, a Moscato d'Asti would be an excellent choice. This sweet, sparkling white wine offers floral and fruity notes that complement the creamy richness of the tiramisu and the sweetness of the Amaretto. A glass of Moscato d'Asti will add a light, festive touch to your dessert, making every bite even more delicious!
Buon appetito!
