Sam Baldwin: What does “tiramisu” mean?
Jay: You’ll find out soon enough.
Sam Baldwin: Can you tell me what it is?
Jay: You’ll experience it!
Sam Baldwin: Some lady is going to ask me to make it for her, and I won’t even know what it is!
Jay: You’re going to love it!Sleepless in Seattle
Contrary to what many believe, tiramisu is not an age-old Italian dessert but rather a relatively modern creation. It reportedly first surfaced in a cookbook as recently as 1981, although its inception dates back to the 1950s at the earliest. As with most culinary origins, there is debate about who deserves the acclaim, but it is widely accepted that it came from the northern Italian town of Treviso. For more details, check out this piece in The Guardian, How to make the perfect Tiramisu, and this article from the Washington Post, The trail of tiramisu.
What I want to emphasize is that when done right, a delightful combination of sponge fingers, coffee, liqueur, a creamy yet light filling, and chocolate is absolutely marvelous, and I adore it! My recipe seeks to find harmony between richness and airiness by incorporating egg whites whipped into the cream layer. Additionally, I recommend not letting the sponge fingers become overly saturated and allowing several hours in the fridge for the flavors to blend and the texture to reach perfection – light and fluffy, yet not soggy; creamy, but not heavy; delivering just the right kick from the coffee.
Ingredients:
- 16-24 savoiardi (amount varies by size)
- 1 double shot espresso combined with 80 ml hot water
- 2 tablespoons marsala, frangelico, or brandy
- 250 g mascarpone cheese
- 300 ml fresh cream
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 teaspoon high-quality dutch-process cocoa
In a clean bowl, beat the egg whites until soft peaks form. Set this aside, and in another bowl, vigorously mix the mascarpone, cream, sugar, and vanilla until this mixture can also form soft peaks. Gently incorporate the egg whites into the cream mixture, taking care not to deflate them. Combine the coffee with the liqueur and pour it into a shallow dish. Quickly soak the savoiardi in the coffee and liqueur on both sides and arrange a layer at the bottom of a glass serving bowl (about 20 cm wide). Top with a third of the cream mixture, and repeat this layering two more times, finishing with a cream layer. Dust the top with cocoa, cover, and refrigerate for several hours.
**Authentic Italian Tiramisu Recipe**
Tiramisu, emblematic of Italian desserts, is famous for its decadent flavors and smooth texture. Hailing from the Veneto region of Italy, this no-bake dessert has gained international acclaim. The term “tiramisu” means “pick me up” or “lift me up,” reflecting its stimulating components like espresso and cocoa. Here’s how to recreate this iconic dessert at home.
**Ingredients:**
– 6 large egg yolks
– 3/4 cup granulated sugar
– 2/3 cup milk
– 1 1/4 cups heavy cream
– 1/2 teaspoon pure vanilla extract
– 8 ounces mascarpone cheese
– 1 cup cooled strong espresso
– 1/4 cup coffee liqueur (optional)
– 24 to 30 ladyfingers (savoiardi)
– Unsweetened cocoa powder for dusting
– Dark chocolate shavings for garnish (optional)
**Instructions:**
1. **Make the Custard:**
– In a medium saucepan, blend the egg yolks and sugar until amalgamated. Stir in the milk and cook over medium heat, stirring continually, until it reaches a boil. Gently simmer for one minute, then take off the heat. Let cool slightly, then tightly cover and refrigerate for at least one hour.
2. **Whip the Cream:**
– In a large bowl, beat the heavy cream and vanilla extract until stiff peaks are achieved. Set aside.
3. **Blend the Mascarpone:**
– In a different bowl, carefully incorporate the mascarpone cheese into the cooled custard mixture until it’s smooth.
4. **Layer the Tiramisu:**
– In a shallow dish, mix the espresso and coffee liqueur (if desired). Quickly dip each ladyfinger into the coffee mix, making sure they’re moist but not soggy.
– Lay half of the dipped ladyfingers in the base of a 9×13 inch dish.
– Spread half of the mascarpone blend over the ladyfingers, followed by half of the whipped cream.
– Repeat the layering with the remaining ladyfingers, mascarpone blend, and whipped cream.
5. **Refrigerate and Serve:**
– Wrap the dish with plastic wrap and refrigerate for at least four hours, ideally overnight, to enhance the mingling of flavors.
– Before serving, sprinkle cocoa powder over the top and add chocolate shavings if desired.
**Tips for the Ideal Tiramisu:**
– **Use Quality Ingredients:** Opt for premium espresso and mascarpone cheese for optimal flavor.
– **Ladyfingers:** Make sure the ladyfingers are not overly soaked to keep the structure of the dessert intact.
– **Chilling:** Allow sufficient chilling time to improve the texture and flavor of the dessert.
Tiramisu is an exquisite dessert that harmonizes rich coffee and cocoa flavors with the velvety richness of mascarpone. Its layered nature and indulgent taste make it the ideal conclusion to any meal. Enjoy creating this traditional Italian delicacy and relish the genuine flavors of Italy in every mouthful.