Tiramisu Zuppa Del Duca is a delectable Italian dessert that has captured the hearts of many with its rich flavors and creamy texture. This iconic dessert has a fascinating history and origin that dates back to Italy. The name Zuppa Del Duca translates to Duke's Soup, highlighting its noble origins. It is believed to have been created in the region of Veneto, with each layer of coffee-soaked ladyfingers and mascarpone cheese carefully crafted to perfection.
As we delve into the roots of this beloved dessert, we uncover a culinary tale that intertwines tradition and innovation. The combination of espresso-dipped savoiardi biscuits and luscious mascarpone cheese is a testament to the artistry of Italian cuisine. Tiramisu Zuppa Del Duca has evolved over the years, yet its essence remains true to its original form, offering a taste of Italy in every decadent bite.
Discover the secrets behind this timeless dessert that continues to captivate food enthusiasts around the world.
PREPARATION TIME: 1 hour – makes 8 to 10 servings
EQUIPMENT: 2 Qt. saucepan or saucier or 11 inch WOK, whisk, rectangular glass baking dish
INGREDIENTS:
- 5 eggs yolks
- 7 tablespoons sugar
- 5 tablespoons Masala wine
- 1 cup or 8 oz. Mascarpone cheese (see homemade recipe below)
- ½ cup Amaretto
- 24-30 lady fingers
- 2 tablespoons instant coffee
- 1 cup fresh whipped cream
- 2 tablespoons cocoa
My Tiramisu recipe is a Sabayon (Zabaglione or Zabaione) Italian custard base recipe. This creamy custard is best prepared in a full-body stainless steel pan over low-heat (I prefer to use the Health Craft 11” Wok). If you do not have a full-body cookware a double boiler will work fine, but you do not want the eggs to turn into breakfast food (scrambled eggs), so be sure to control the heat and continue to whisk until the custard is done. A Whisk is excellent for egg based recipes.
To prepare the Sabayon: Over low-heat 175°F (79°C), add the egg yolks to the pan and whisk vigorously to a froth. Continuing to whisk, add the sugar and Masala wine. Remove from the heat and fold in the Mascarpone cheese. Set aside to cool slightly.
To the glass baking dish, add the Amaretto, the Lady Fingers, turning so they soak up the Amaretto on both sides. Sprinkle the Lady fingers with 1 tablespoon of instant coffee. Top with half of the custard and another layer of lady fingers, sprinkle with 1 tablespoon instant coffee and custard. Cover the lady fingers with a layer of whipped cream and sprinkle with cocoa.
Place the Tiramisu in the refrigerator and allow to set, about 1 hour before serving.
SEE MASCARPONE RECIPE BELOW
Mascarpone Cheese by Chef Charles Knight
At times it can be difficult to find a good quality mascarpone cheese in your local supermarket, but it’s not that hard to prepare homemade! When you do, it will open up a whole new world of sweet and savory Italian dishes!
PREPARATION TIME: 45 minutes – makes about 1 cup
EQUIPMENT: 1 Qt. saucepan, saucier or 11 inch WOK, whisk, 2 Qt. fine sieve, 3 Qt. glass bowl, cheesecloth
INGREDIENTS:
- 2 cups heavy cream
- 2 tablespoons lemon juice
INSTRUCTIONS:
Pour the heavy cream into saucepan and bring to a simmer over medium heat to a gentle boil or until the thermometer temperature reaches 190°F. Whisk gently to be sure it do not scorch.
Once the cream comes to a simmer add the lemon juice and whisk occasionally as the cream begins to thicken, about 8 to 10 minutes. When the cream thickens and coats the back of a spoon, remove from heat.
Let the cream cool to room temperature, which will take about half an hour. Or place the pan in an ice bath and allow to cool for about 15 minutes.
Line the sieve with a double layer of cheesecloth, and set that over the bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover with plastic and refrigerate for 5 to 6 hours or overnight.
Remove the cheese from the cheesecloth and keep in an Ultra-Vac with air removed, or a tightly closed container. Refrigerator until ready to use. With air removed it can last 7 to 10 days.
The whey from the cream left in the glass bowl can be used for other recipes, like Italian bread, or discarded.