Tiramisu, the renowned Italian dessert, has a rich history that can be traced back to the 17th century.

Its origins are intertwined with a northwestern Italian dessert known as ZuppadelDuca or Zuppa Inglese. However, the true essence of Tiramisu blossomed during the 1960s in the northwestern region of Venice, Italy.

Local people used Mascarpone cheese as the main ingredient and innovatively substituted the conventional sponge cake with delicate finger cookies.

These changes were further accentuated with the addition of elements like coffee and cocoa powder.

The resulting recipe, while simple, weaves together the distinctive flavors of cheese, coffee, and other Western delights, eclipsing even the glory of cheesecake.

Check the authentic tiramisu recipe that promises an exquisite treat:

Ingredients:

For the Chiffon Cake:

- 5 egg yolks (68 g)

- 20 g fine sugar

- 80 ml milk

- 60 g corn oil

- 80 g low-gluten flour

- 20 g cocoa powder

- 20 g coffee powder

- 5 egg whites (152 g)

- 50 g fine sugar

- A dash of lemon juice

For the Cheese Paste:

- 3 egg yolks

- 75 g fine sugar

- 75 g water

- 75 g mascarpone cheese

- 250 g light cream

- 150 g gelatine slices (15g)

Topping:

- Cocoa powder, as desired

Procedures:

1. Prepare the chiffon cake a day in advance and refrigerate.

2. Soak the gelatine slices in cold water.

3. Whip the egg yolks until they become lighter in color.

4. Heat water and sugar in a saucepan until the sugar dissolves.

5. Gradually pour the sugar mixture into the whipped egg yolks while whisking rapidly.

6. Cut the mascarpone cheese into small pieces, melt the softened gelatine slices, and whisk until smooth.

7. Whip the light cream until smooth and creamy.

8. Add the cream to the cheese mixture and mix thoroughly.

9. Combine the egg yolk mixture with the cheese mixture and set aside.

10. Slice the chilled cake into 1-1.5 cm thick slices. Use a 6-inch heart-shaped mousse mold to shape the cake.

11. Line the bottom of the mousse mold with foil and place a cake slice on it.

12. Pour in the cheese paste, tap the mold to remove air bubbles, cover with plastic wrap, and refrigerate overnight.

13. After refrigeration, gently release the molds using a warm towel, and then dust the top with cocoa powder.

14. Your delightful Tiramisu is ready to be enjoyed!

Tips:

1. When adding egg yolks to the sugar mixture, pour slowly while stirring to prevent curdling.

2. For a sturdier cake body, prepare it a day in advance and refrigerate overnight.

3. If the cake is too soft, chill it before adding the cheese paste.