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Tiramisu Affogato

August 26, 2008

There is some debate regarding tiramisu’s origin, as there is no documented mention of the dessert before 1983. In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso.Some claim that it was first created in Northern Italy during the First World War. Women made these desserts for their men to take with them as they were being sent off to war. They might have believed the high caffeine and energy content of these desserts would give their men more energy to fight and help bring them home safely.

A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream and mascarpone.

Active time: 20 min Start to finish: 20 min
Servings: Makes 6 servings

INGREDIENTS

3/4 cup chilled heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
1 pint coffee ice cream
9 savoiardi (Italian crisp ladyfingers), coarsely crumbled
1 1/4 cups freshly brewed espresso (10 ounces) or 1 1/4 cups boiling water and 3 tablespoons instant-espresso powder
A small piece bittersweet chocolate

PREPARATION

  1. Beat cream with sugar until it just holds stiff peaks.
  2. Divide vanilla and coffee ice creams among glasses, then top with ladyfingers.
  3. Pour hot espresso on top and dollop with whipped cream.
  4. Grate chocolate on top.
SOURCE: epicurious | By Shelley Wiseman | Photo by Romulo Yanes

Written by alice · Filed Under Recipes 

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