... the origin of Tiramisu? Well, it is said to date back to the seventeenth, precisely at Siena ...
During a visit to the Grand Duke of Tuscany, Cosimo III de 'Medici, the city dedicated to him this cake, which he called in his honor, "Soup of the Duke." Its success was great because now, besides being delicious, it's attributions aphrodisiac (... ok, will also be an aphrodisiac but at least finish reading the post before rushing to eat it ... and on!:)) .
It was precisely for this reason that the sweet name changed, assuming the very suggestive of "tiramisu "!.... yeah, you read that right ... :)
After this little digression "historic", I propose a variation on the classic tiramisu, perhaps not an aphrodisiac, but certainly fresh and delicious!
Ingredients (serves 6)
- 500 gr. fresh pineapple
- 150 gr.
- ricotta 150 gr.
- sugar 80 gr. of sponge
- 2 cups milk 1 dl
- Maraschino
- 2 eggs a pinch of salt cinnamon
-
Beat the egg yolks with sugar until fluffy and creamy and soft, then add the ricotta and work well. Whip the egg whites with a pinch of salt. Gently combine the egg yolks with cream, sugar and ricotta.
Cut the pineapple into small cubes and keep aside.
Soak the ladyfingers in the milk, to which you have joined the party with alcohol. Arrange the ladyfingers on the bottom of an ovenproof dish (or, as I have done to have a Savoyard, broken into pieces, the bottom of a glass .... In this way you will make individual portions to serve ...).
Place layer of sponge on a pineapple cut and finish with a cream to the ricotta.
After storing the tiramisu in the refrigerator for at least 4 hours.
Serve with a sprinkling of cinnamon.