This fantastic Italian dessert is made with whipped ricotta, powder sugar and a licorice liquer. All this is put into a cannoli shell and dusted with powdered sugar. Bon Appetito!
March 2, 2007
Cannoli’s
Traditional Tiramisu
Tiramisu is translated as “pick-me-up” in Italian. This favorite dessert is known for the high energy contents, eggs and sugar with the caffeine in a strong espresso coffee.
There are many different stories about the origin of Tiramisu. It’s a layered cake so some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It’s called “Zuppa Inglese” (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in liquor, and alternated layers of chocolate and egg custard.
Of course, layered cakes have been around for long time, but the inspired idea of Tiramisu is not in the technique of layering, but in the components. This is the true innovation in Tiramisu!
What is Biscotti anyway?
Biscotti are crisp Italian cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs and cutting them into half inch thick pieces. Then they are reheated allowing them to dry them out, the longer the heating, the harder the cookies. Originally the cookies were twice-baked so they could be stored for long periods of time.
Biscotti come in many varieties. In different regions of Italy, biscotti are prepared or flavoured differently. In Tuscany they are often eaten with vin santo, though in other parts of the world (particularly the United States) biscotti are considered an essential part of the espresso bar experience. The generally hard texture of biscotti makes the cookie ideal for dipping in coffee or wine.