The Original Tiramisu

The classic coffee-flavoured dessert is prepared in the same manner as the original. The addition of rum is optional.

No coffee dessert is as famous as Tiramisu. Still, it's a surprisingly recent invention: Most sources say it originated in the 1960s in Veneto in northern Italy, in a restaurant called Le Beccherie. Here is the original recipe, which does without rum and egg whites. Both are optional extras, of course.

By the way: Tiramisu translated literally means "pull me up" but in fact it is used like a "pick-me-up".

Ingredients
300	ml	strong espresso
2	teaspoon(s)	sugar
1	dash	dark rum (optional)
4		egg yolks
100	g	sugar
450	g	mascarpone
4		egg whites (optional)
30		sponge fingers or Savoiardi biscuits
2	tablespoon(s)	cocoa powder

Slightly sweeten the espresso to taste and let cool. If using, add the dark rum to the espresso.
Bring the mascarpone to room temperature.
Beat the egg yolks and sugar with a whisk until fluffy, then add the mascarpone until thoroughly mixed. If using egg whites, beat them to stiff peaks and carefully fold them into the mascarpone cream.
Dip half of the biscuits briefly in the espresso. They should soak up the liquid, but not become soft.
Line the bottom of a dish with the soaked biscuits. Spread some mascarpone cream on top and sprinkle with cocoa.
Repeat until all ingredients are used up, ending with a mascarpone and cocoa layer.
Leave to infuse in the refrigerator for at least 4 hours, even better for 6-8 hours. Serve cold.

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