A creamy concoction made of caffè, eggs, sugar, and mascarpone cheese, its name says it all. It’s a “pick-me-up.” A rich and and ooh so luxurious dessert, each layered bite-full practically melts in your mouth.
A relative newcomer to Italian cuisine, Naples may not be able to lay claim to this delightful dessert, but someone born in Campania does.
In a real he-said-he-said battle of the Tiramisù, Avellino born Carminantonio Iannaccone, and owner of Baltimore Bakery, Piedigrotta claims:
Among his many accomplishments, Carminantonio is credited with the invention of the tiramisu, now the highest-selling dessert in the world, on December 24, 1969, in Via Sottotreviso, while working as the head chef in Treviso (near Venice).
Meanwhile, Carlo Campeol, owner of Treviso’s Le Beccherie claims Tiramisù was invented at his restauarnt in the 1960s.
Nel carrello dei dolci non può mancare il “tiramisù”, inventato proprio alle beccherie negli anni ‘60 .
Part of the battle of the Tiramisù seems to revolve around the use or non-use of Marsala wine. It is found in Iannaccone’s version but not Campeol’s version, and as you’ll see, not in Anna’s either (but of course, you can add it if you like).
Regardless of who invented Tiramisù (you can read more about it here), one thing is certain, though in varying forms, Tiramisù is no stranger to the Neapolitan kitchen. And whether a hometown boy invented it or not, that’s not likely to change anytime soon!
1 Package Savoiardi Ladyfingers
250 Grams Mascarpone Cheese
100 Grams Sugar
Make 2 (6 cup) pots of espresso. This is best made with a Bialetti Stovetop Espresso Makerand Kimbo Napoletano Ground Espresso
Pour the espresso into a shallow bowl or baking dish and set aside to cool
Separate the egg yolks and whites into two bowls
Add half of the sugar to the yolks and beat until thick
Add the mascarpone and beat until smooth and creamy (add Marsala Wine to taste)
Beat the egg whites with the other half of the sugar until stiff and glossy, like you would for a meringue
Fold the egg whites into the egg yolk mixture a little at a time, blending through with a spatula
Dip cookies one at a time in the coffee and layer into a rectangular baking dish
Spread a generous layer of the mascarpone mixture on top
Sprinkle with cocoa powder
Cover and refrigerate several hours or overnight before serving