The second step of La Vita è Dolce worldwide tour is dedicated to Tiramisu.
Here a step by step recipe of Tiramisu as suggested by Fabbri
Giorgio De Chirico of Findi Restaurant in Paris (France) has it in his menu this week and Francesco Elmi, watch video, presents the most authentic recipe. Tiramisu is undoubtedly the most widely known dolce italiano in the world. For this very reason, it is the most counterfeited as well: Tiramisu could well be the symbol of the unhindered spread of Italian cuisine in the world over the last 30 years. It has been described as heaven in your mouth, but certainly, to help make it famous the relative easiness of its preparation has occured. It’s a dessert that doesn’t need any cooking, if there are packaged savoiardi on hand. It keeps well for a couple of days, it’s served cold, so it’s ideal for the end of the meal. But, as simple as it may be, if you use incorrect ingredients and exceed in creativity in its preparation - serious and all-too-common faults - you will find yourself with a Frankenstein dessert that has nothing to do with the original dish.
An Italian gastronomer, Davide Paolini, alias il Gastronauta, was right when, some time ago, he said that both pizza and Tiramisu should be granted the European Union GTS (Guaranteed Traditional Specialty) protection.Chefs are free to be as creative as they can, but should not label their creation, however inspired it may be by a traditional dish, with the name of that dish; firstly because it misleads the customer and secondly because they are exploiting a competitive advantage that doesn’t belong to them. Instead, it belongs to the cultural patrimony of a region, a nation, and its people, who have the right to defend and preserve it, and thereby, their identity. In other words no one wants to stop a chef creating a dish in which tiramisu is made with garam masala but they simply shouldn’t call it tiramisu.