Next on my culinary tour of Italia, I couldn't wait to try out my go-to dessert, tiramisu, in its natural habitat.
While the origins of this trifle-like dessert are a bit cloudy (some even attributing its creation to a brothel where it was used to boost the energy of the clientel--the names does mean "pick me up" afterall...) the ingredients throughout the decades have remained the same: ladyfingers, eggs, marscarpone, coffee and liquor. Yes, please.
Unfortunately I don't have a photo, but my next tiramisu experience was in Florence, and was almost the exact opposite of my Venetian dessert. I truly wish I had a picture, because the marscarpone filling was so heavy on egg yolks that it was in fact yellow. Also served in an individual dish, this dessert came topped with about 1/2" of cocoa powder on top and, if you've ever had the unpleasant experience of eating plain cocoa powder, well, you can imagine the unplesant aftertaste. Though I do remember that the cake wasn't soggy, I honestly can't remember tasting any hint of coffee or liquor as the eggy flavor was so overwhelming. If you're a fan of custards, then this Florentine style tiramisu is definitely for you.
While I'm glad I got to sample a taste of true Italian tiramisu, I think I'll be sticking to my own recipe for now.