Cup Delight

Special Easter 

Coppa Deliziosa

(Cup Delight)

 (This is for 4 people)

Ingredients

8.818 oz (250g) dark chocolate egg

3.527 oz (100g) ladyfingers (biscuits)

3.527 oz (100g) mascarpone cheese

7.054 oz (200ml) fresh cream (panna)

2 egg yolks

2.292 oz (65g) vanilla icing sugar

2 oranges

fresh orange juice to taste

If you still have available the whole Easter eggs I recommend this recipe!

It has an original container, if not, you can use a glass of champagne or you can do it at the next Easter.

And now a bit of story...

The recipe for Tiramisu is not found in cookbooks before the sixties. Then Tiramisu is a recent invention.

Among the traditional desserts Tiramisu Italian custard has no obvious match except with the Bavarian Lombarda with which affinity for the preparation and the presence of certain ingredients such as ladyfingers and egg yolks. The Bavarian is also used butter and liqueur (or Alkermes) but not the mascarpone cheese and coffee.

The Tiramisu seems to have origins in Treviso in the late '60s.

The Tiramisu is characterized the intense flavor and delicate, to prepare it in the original recipe you need the following ingredients: ladyfingers biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder.
Over time people have tried to change the recipe by substituting ingredients, mainly coffee, and led to several variants such as Tiramisu chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt , banana, raspberry, etc... .

Curiosity...
Mascarpone cheese is a dairy product in Lodi (Lombardy, northern Italy) and owes its name to Farm Mascherpa where supposedly he was born many centuries ago.Mascarpone cheese comes from the manufacture of cream of milk and citric acid.

Mascarpone cheese not containing rennet and it is used in vegetarian cuisine.

Procedure

Heat the blade of a knife on flame and cut out the egg shell chocolate zig-zag.

Cut into strips untreated orange peel (untreated is very important!), cook them for 10 minutes with 1/2 cup of water and 0.705 oz (20g) of vanilla icing sugar and drips them.

Beat the egg yolks with the peel grated of ¼ orange and 1.058 oz (30g) of vanilla icing sugar until they become frothy.

Combine 3.527 oz (100g) of mascarpone cheese adding one tablespoon at a time.

Beat until get a cream thick, foamy.
Incorporates the cream (panna)previously mounted with 0.529 oz (15 g) of vanilla icing sugar, mixing from the bottom upwards.

Pour a layer of cream on the bottom of the egg.

Have above a layer of ladyfingers moistened
with orange juice.

Continue, alternating cream and ladyfingers (three layers).
Ends with a layer of cream (panna) sprinkle with chocolate grain obtained from the shell of the egg.
Add the candied peel.