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Thread: What does authentic Tiramisu look like?

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[quote=SETH,346839]From Wikipedia: For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) gave evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. These days, the cake is characterised by a delicate and intense taste. In order to prepare it, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs, sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".

Typical ingredients would be 2 cups of strong black coffee, 1/2 cup marsala or brandy liquor, 4 eggs (separated), 1/4 cup caster sugar, 500g mascarpone, 300ml lightly whipped thickened cream (optional), 2 packets of sponge fingers (savoiardi), cocoa (for dusting) and chocolate flakes.

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