Coppa Vetturino Tirime su
Difficulty:
Medium
Doses:
For 8 people
For the sponge cake:
5 eggs,
Sugar (equal to the weight of 4 eggs in shell),
"00" flour (equal to the weight of 3 eggs in shell),
½ sachet of baking powder for cakes,
The grated zest of one lemon.
For the creams:
6 egg yolks,
8-9 tablespoons granulated sugar,
1 lt liquid cream,
80 ml dry Marsala wine,
2-3 tablespoons of bitter cocoa.
Also:
Dry Marsala for the topping q.b.,
Bitter cocoa for dusting q.b.
Introduction
This recipe was prepared by Flavia Cosolo, daughter of Morio Cosolo on the occasion of the presentation of the book: "Tiramisu - History, curiosities, interpretation of the most beloved dessert" - by Clara and Gigi Padovani published by Giunti.
The Coppa Vetturino Tirime su, today is a registered trademark: Tirime su - Coppa Vetturino™ and as of 2017 the protected is in the care of the Cultural Consortium of Monfalcone - Ecomuseo Territori.
This recipe is the original version of tiramisu, documented as far back as 1935, was created by Mario Cosolo, when, enlisted for military service in the kitchen brigade of the Regia Marina as a pastry cook (a profession learned at the historic and highly renowned pastry shop "Pirona" in Trieste), he was embarked on the royal yacht "Savoia." Called to participate in a pastry competition for King Victor Emmanuel III, the cake he prepared stood out as the best recipe. Discharged from the Navy and after serving as ship's cook on Lloyd Triestino cruise ships for a year and a half, in 1939 he returned to the family restaurant "Al Vetturino" in Pieris where he proposed it under the name "Coppa Vetturino." (Taken from: https://www.ccm.it/ecomuseo/genti/sapori/tirimesu)
To read the history of this delicious "bisiaco" dessert, click here: Tirime su - Coppa Vetturino™https://www.ccm.it/ecomuseoterritori
