Tiramisu in a simple glass

Add coffee and sugar to the hot water, mix.
Mix the yolk with sugar and put it in a water bath.
Stir with a whisk until the sugar is completely dissolved (about 2 minutes)
Beat the yolk until it turns white.
Mix the yolk with mascarpone.
Whisk the cold cream to semi-solid peaks (about 2 minutes)
Transfer the cream to a bowl with mascarpone and yolk and mix until smooth.
Pour the cooled coffee into a convenient container for you.
Tiramisu assembly:
Put about 1-1.5 tablespoons of cream in a glass.
Break the cookies in half and dip them in coffee, put them on top of the cream.
Add another 1 tablespoon of cream, then coffee-soaked cookies, repeat this action until the containers are filled.
The last layer should be made of cream.
Then sprinkle the dessert with cocoa powder on top and refrigerate for at least 2-3 hours

Tiramisu is an Italian multi—layered dessert, which includes: mascarpone cheese, coffee (usually espresso), chicken eggs, sugar and savoyardi cookies. As a rule, the dessert is powdered with cocoa powder. A variation with the addition of walnut is possible.

There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoyardi - sponge cake, coffee impregnation — fruit or alcoholic (usually marsala, madeira, amaretto), and in some variations tiramisu may resemble pudding or cupcake.

Some historians believe that tiramisu was developed in the XVII century in honor of Grand Duke Cosimo III de' Medici, but there is no documentary evidence of this. The real history of this confectionery product begins in the 1960s, or in the 1970s, which allows us to consider it a relatively modern invention

The written mention is recorded in an article by Giuseppe di Clemente and dated 1971. In 1981, his namesake, Giuseppe Maffioli, wrote in the quarterly magazine "Vin Veneto" that tiramisu was created by pastry chef Roberto Linguanotto in the late 1960s, "just over a decade ago" in the restaurant "Alle Beccherie" (Treviso). Giuseppe Maffioli emphasized that with his name tiramisu (ital. tira mi sù — exalts me) owes the restorative and nutritious qualities of the products included in its composition, but not the properties of an aphrodisiac.

The recipe is also found in the book "I dolci del Veneto" (1983). Further references can be found in later texts, such as "Cucina e tradizioni del Veneto", where they write that tiramisu was created in the post-war period in the restaurant "Alle Beccherie" by a chef who had experience in Central Europe.

Along with the above-mentioned written evidence, there are legends. One of them: the popular Italian dessert was first prepared in Siena (Tuscany) especially for the Grand Duke of Tuscany Cosimo III de' Medici, but was nicknamed "Zuppa del duca".

There are also versions according to which the authorship is attributed to the restaurants "El Toulà" and "Al Fogher". In addition, on October 8, 2006, the Baltimore Sun newspaper published an article claiming that the dessert supplier for the Beccherie restaurant was Carminantonio Iannaccone, currently living in Baltimore, Maryland, USA, and that it was he who invented tiramisu.