There is some debate among food historians if this dessert was initially invented. The most common stories states that Francesca Valori invented this Italian dessert in 1981 and the dessert was named after her maiden name that was Tiramisu. Giuseppe Di Clemente is also regarded as one of the primary inventors with this luscious concoction in 1971. Although some point out that the dessert was mentioned as being a layered dessert in the ancient greek language cookbook. This dessert can be known as "Tuscan Trifle" that's invented inside the Italian province of Tuscany and it was a favorite dessert of numerous Venice courtesans that needed a "pick me up" involving clients.
The main recipe for Tiramisu only necessary a custard type filling. Not until modern times was mascarpone cheese combined with the filling. This type of cheese is often a triple-creme cheese which is made from cow's milk. These cows are fed a special diet of grasses that contain herbs and flowers. By feeding the cows this provides the mascarpone cheese a brand new taste. With the addition of the mascarpone cheese for the filling, is said to give it a brand new and taste.
The filling for Tiramisu can contain to a dozen raw egg yolks which are whipped with sugar. Since the onslaught of several being worried with eating raw eggs that may contain salmonella, many people that prepare this dessert choose to temper the eggs yolks and sugar. In order to cook the egg yolk without one becoming scrambled eggs, the yolks are whipped with all the sugar simply by using a double boiler. This helps to kill any bacteria that the egg yolks may contain.
The texture of Tiramisu is light and creamy which has a delicate flavor. Even though this cake appears to be a dense dessert, many are amazed at the lighter then air texture. The sponge cake like ladyfingers which are layered during the dessert provides nice contrast on the creamy filling. Many find this Italian cake a pleasant change from traditional heavier cakes when eaten for dessert. This will make Tiramisu an excellent Italian ending to the meal.
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