>> No ja nie wiem czy z tak? zawarto?ci? t?uszczu jest on
>> niebia?sko lekki.
>
>Lekki w smaku, a nie w % t?uszczu... Bez mascarpone to po prostu
>podróbka, a nie tiramisu.
>
>--
>Konrad J. Brywczy?ski No use to complain
>k...@b...tk If you're caught out in the rain


a ja wlasnie przeczytalam, z przekory i ciekawosci, ze dodatek
mascarpone do tiramisu to dosc nowy wynalazek. dawniej byl to
budyn/sos waniliowy ( stad idziemy do zuppa inglese, stad do
podrozy deseru, lub uzywania go przez roznych, tfu, innostrancow

podzrucam tu wycinek ze strony o tiramisu:

Also known as "Tuscan Trifle," the dessert was initially created
in Siena, in the northwestern Italian province of Tuscany. The
occasion was a visit by Grand Duke Cosimo de'Medici III, in whose
honor the concoction was dubbed zuppa del duca (the "duke's
soup"). The erstwhile duke brought the dessert back with him to
Florence. In the 19th Century, zuppa del duca became popular
among the English intellectuals and artists who lived there
Consequently, it is also known as zuppa Inglese. They took the
dessert to England, where its popularity grew. Zuppa del duca
eventually made its way to Treviso, just northwest of Venice, in
the northeastern province of Veneto. Treviso is best know for its
canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's
courtesans, who needed a "pick me up" (the literal translation of
"tirami-su") to fortify themselves between their amorous
encounters. True? Probably not. But it makes for a colorful
history. Its American popularity arose in San Francisco, and
today, Tiramisu can be found in restaurants throughout the
nation.

The original recipe called for custard and only recently has
Mascarpone cheese been substituted. The basic ingredients are
eggs, mascarpone cheese, ladyfingers, cream, espresso coffee,
liquor -- brandy, marsala, rum are some of the spirits used -- a
little bit of sugar, and cocoa or shaved chocolate.



Trys
K.T. - starannie opakowana