Ado Campeol, the author of the very popular tiramisu dessert, died in Italy on October 30. He was 92 years old and invented the recipe somewhere in the 60’s. Campeol owned the restaurant Le Beccherie in Treviso. Alba Di Pillo’s wife and chef Roberto Linguanotto helped him invent the famous dessert.
Like most classic dishes, tiramisu was invented by chance. The chef made vanilla ice cream and a little mascarpone was added to the egg and sugar mixture. He liked the taste, which the chef explained to the restaurant owners, who then perfected the dessert.
The Campeol family did not patent the recipe, which contributed to many of its variations, including the addition of alcohol. The original recipe was certified by the Italian Culinary Academy only in 2010. It’s hard to believe, because tiramisu is such a classic recipe in Italian cuisine as, for example, pizza. It is so popular that it seems to have been around for a long time.
In memory of Ado Campeol, we suggest you make a classic tiramisu. Especially now you can buy savoyards literally at every turn. And desperate people can even cook it themselves.
Ingredients (8 servings)
- eggs 4 units
- sugar 100 gr
- mascarpone 500 gr
- Savoyard cookies 250 gr
- coffee 350 ml
- cocoa powder
- cognac (rum, liqueur, brandy on request) 2-3 tablespoons. l.
Separate the proteins from the yolks. Beat the egg yolks with the sugar. Add the mascarpone and mix well. Beat the egg whites in a firm foam and add to the yolk and cheese dough. Stir gently.
Savoyard sticks dipped in cold coffee. This should be done very quickly so that the cookies do not get wet. If you want, you can add rum, liqueur, brandy or brandy to your coffee.
Place a layer of coffee-soaked cookies in the form. Put half of the cream in the cookies and flatten them. Put the cookies back on the cream, then the remaining layer of cream and flatten them again.
Put in the fridge for 5-6 hours, you can overnight.
Sprinkle with cocoa (preferably through a sieve) and cut into portions. It must be cut very carefully, because the dessert is very tender. You can make it in portions in wide glasses. To do this, the soaked cookies must be broken.
- The classic recipe uses chicken eggs. If you are afraid of salmonellosis, you can replace them with quails (for 1 chicken egg there are about 4 quails).
- If you have not been able to purchase Savoyard, here is their recipe.
- If you can’t buy mascarpone, you can replace it with plain white cheese, which must be beaten very carefully (the taste won’t be too classic, but it will be delicious).
- flour 200 gr.
- chicken eggs 4 units.
- powdered sugar 80 gr.
- Sugar 200 grams.
Separate the proteins from the yolks. In a bowl with the yolks add half the sugar. Beat the dough until the sugar dissolves.
Add the other half of the sugar to the protein. Beat to form a lush, stable foam. Gently mix the egg whites with the yolks. The egg mass should maintain the maximum volume.
Add flour. Knead the dough and transfer it to a pastry sleeve.
Cover the pan with parchment paper greased with oil. Place cookies about 8-10 inches long. After arranging the whole dough, sprinkle the cookies with icing sugar.
Bake the savoyards in the oven at 200 ° C for 15-20 minutes.
Cookies can be stored for a long time in a tightly closed jar.
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