The classic Italian dessert tiramisu has won over people all over the world with its ideal harmony of creamy mascarpone filling and coffee-soaked ladyfingers.
"Tiramisu" is derived from the Italian expression "tirami sù," which translates to "lift up this person" or "pick up this person." This name alludes to the invigorating properties of its components, which include creamy mascarpone cheese, sugar, and espresso.
A Brief History and Origin
While many believe Tiramisu is an ancient Italian dessert, it's surprisingly modern. The dessert was invented in the Veneto region of Italy, specifically in Treviso, during the 1960s. The most widely accepted story credits the creation to the restaurant "Le Beccherie," where it was first served as an energy-boosting treat for merchants at the end of their workday. The combination of coffee and sugar provided the perfect afternoon pick-me-up, while the creamy texture made it an irresistible indulgence.
The Classic Ingredients
Traditional Tiramisu consists of just a few key ingredients, each playing a crucial role in creating its distinctive taste and texture. The base comprises Savoiardi (ladyfinger cookies), which are soaked in strong espresso coffee. The cream layer features mascarpone cheese, egg yolks, and sugar, while the finishing touch is a dusting of high-quality cocoa powder.
How to Make Tiramisu | Gennaro Contaldo | Italian Special
Video by Jamie Oliver
A Simple Recipe for Home Bakers
It's not as hard as you would think to make tiramisu at home.
Ingredients:
- Six egg yolks
- One cup sugar (200 gr)
- One and a half cups mascarpone cheese (355 gr)
- One and a half cups heavy whipping cream (355 gr)
- Two packages (24 pieces) of ladyfingers
- One cup of cold espresso (254 gr)
- Two teaspoons of optional marsala
- Cocoa powder for dusting
Instructions:
1. Beat the sugar and egg yolks until they are light and frothy.
2. Then mix in the mascarpone until it's smooth.
3. Gently whisk the heavy cream into the mascarpone mixture after whipping it until firm peaks form in a separate bowl.
4. Pour the cold espresso onto a shallow dish. Each ladyfinger should be quickly dipped into the coffee mixture; if you soak them, they will crumble.
5. Layer the soaked ladyfingers in a 9x13 inch dish, then spread half of the mascarpone mixture on top. Repeat these layers once more.
6. Cover and refrigerate for at least 4 hours (overnight is best), then dust generously with cocoa powder just before serving.
Some versions incorporate different drinks like Baileys, while others experiment with flavors such as matcha, chocolate, or fruit. Some chefs create deconstructed versions or transform the dessert into ice cream or cake form. However, the essence remains the same – layers of coffee-flavored goodness combined with a rich, creamy filling that truly "lifts you up."
